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热分解点
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  “热分解点”译为未确定词的双语例句
     Approach to Rheo-thermodynamic Characteristics of Farm Products——Measurement of Freezing, Thawing, and Thermal Decomposition Points of Strawberry Tissue
     农产品流变—热力学特性初探——草莓组织的冰点、解冻点和热分解点测定
短句来源
     The TG-DSC thermal analysis results showed the desired products decomposition point being generally at around 200 C ~ 300C, therefore they had goodthermal stability.
     对合成产物的TG-DSC热分析结果表明它们热分解点一般在200℃~300℃左右,具有较高的热稳定性。
短句来源
     the thermal decomposition temperatures were 309.5℃, 302.5℃, 262.1℃ and 215.8℃;
     热分解点309.5℃、302.5℃、262.1℃和215.8℃;
短句来源
     Their thermal decomposition temperatures were respectively: 273.1℃, 216.0℃. 258.0℃ and 221.0℃.
     热分解点分别为273.1℃、216.0℃、258.0℃和221.0℃;
短句来源
     Application of rheo-thermodynamics to farm products processing engineering and research on thermal properties of strawberry tissue show that freezing,thawing,and thermal decomposition points of strawberry tissue are dependent on temperature variation rate.
     本文讨论了农产品的流变—热力学特性,探讨了流变—热力学在农产品加工工程中的应用,考察了草莓组织的部分热特性。 实验研究表明:草莓组织的冰点、解冻点和热分解点是变温速率的函数。
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     Studies on the thermal decomposition of ammonium sulfate
     硫酸铵的热分解
短句来源
     The problems about grain are paid more and more close attention to the Wholeworld.
     问题。
短句来源
     the thermal decomposition temperatures were 309.5℃, 302.5℃, 262.1℃ and 215.8℃;
     热分解309.5℃、302.5℃、262.1℃和215.8℃;
短句来源
     Their thermal decomposition temperatures were respectively: 273.1℃, 216.0℃. 258.0℃ and 221.0℃.
     热分解分别为273.1℃、216.0℃、258.0℃和221.0℃;
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  thermal decomposition point
Techniques to measure the density, thermal conductivity, thermal diffusivity, thermal decomposition point, and specific ablation heat of thin polymer films are described.
      


Application of rheo-thermodynamics to farm products processing engineering and research on thermal properties of strawberry tissue show that freezing,thawing,and thermal decomposition points of strawberry tissue are dependent on temperature variation rate.

本文讨论了农产品的流变—热力学特性,探讨了流变—热力学在农产品加工工程中的应用,考察了草莓组织的部分热特性。实验研究表明:草莓组织的冰点、解冻点和热分解点是变温速率的函数。

Melt spinning is the most simple and effective technique for producing synthetic fibers. Since the decomposion temperature of PVA is very close to its melting point, polyvinyl alcohol (PVA) is spun into fibers currently by solution spinning (either wet or dry process) only. For realizing the melt spinning of PVA, many attempts have been made to lower the melting point of PVA, it can be done by several plasticization techniques such as solvent plasticization, copolymerization and blend spinning. Recently, researches...

Melt spinning is the most simple and effective technique for producing synthetic fibers. Since the decomposion temperature of PVA is very close to its melting point, polyvinyl alcohol (PVA) is spun into fibers currently by solution spinning (either wet or dry process) only. For realizing the melt spinning of PVA, many attempts have been made to lower the melting point of PVA, it can be done by several plasticization techniques such as solvent plasticization, copolymerization and blend spinning. Recently, researches in this area are very active, in this paper the physical and chemical principles of the plasticization technique are introduced and the late developments on this subject are reviewed.

熔融纺丝是一种最简单、高效的纺丝法。由于聚乙烯醇(PVA)的热分解点根接近其熔点,故通常只采用溶液纺丝法(湿纺或干纺)。为实现PVA的熔融纺丝,已作出许多努力来降低其熔点。这可以用溶剂增塑、共聚和共混等增塑(改性)技术来达到。近年来,有关PVA的熔纺研究非常活跃。本文首次就这一课题进行评述,介绍上述几种增塑技术的物化原理和近年来研究进展情况。

The investigations made on the thermal properties of bulk stretch real silk show that the fibre tends to relaxation in its internal structure, drops in thermal decomposition points and accelerates in thermogravimetric loss under the influence imposed by the processing. Meanwhile, bulk stretch silk features secondary crystallization during thermal decomposition, but the fibre residue decreases remarkably after thermal decomposition, thus reflecting in some degree its inner structural transformation from crystallization...

The investigations made on the thermal properties of bulk stretch real silk show that the fibre tends to relaxation in its internal structure, drops in thermal decomposition points and accelerates in thermogravimetric loss under the influence imposed by the processing. Meanwhile, bulk stretch silk features secondary crystallization during thermal decomposition, but the fibre residue decreases remarkably after thermal decomposition, thus reflecting in some degree its inner structural transformation from crystallization morphology to α conformation.

通过对膨体弹力真丝的热学性能进行研究探讨 ,指出 ,由于受加工工艺的影响 ,膨体弹力真丝纤维内部的结构变得松弛 ,纤维的热分解点有所下降 ,纤维的热失重速度有所加快 ,同时指出 ,膨体弹力真丝在热分解过程中存在二次结晶化特征 ,但热分解后纤维残渣量明显减少 ,这一特征在一定程度上进一步反映了纤维内部结构由晶态特征向α结构特征转移的趋势

 
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