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coagulation     
相关语句
  混凝
    A Study on the Coagulation Decoloration of Dye Aqueous Solutions
    染料水溶液混凝脱色的研究
短句来源
    Study on Treatment of Black Liquor of Rice Grass by Coagulation and Adsorption
    混凝吸附处理稻草浆造纸黑液的研究
短句来源
    Experiment research on the treatment of wool spinning dyeing wastewater by method of chemical coagulation
    化学混凝法处理毛纺染色废水的试验研究
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    Study on Rule of Dye Solution Discoloring by Chemical Coagulation
    染液化学混凝脱色规律性的研究
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    Study on the Zeta Potential and the Coagulation Characteristics of G409
    G409的ζ电位及混凝特性研究
短句来源
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  凝固
    Studies on the Mechanism of Soymilk Coagulation by an Alkaline Proteinase-Alcalase
    碱性蛋白酶Alcalase凝固豆浆机理的研究
短句来源
    The research of tofu coagulation mechanism
    豆腐凝固机理的研究
短句来源
    Study on the Protein Secondary Structure in the Soymilk Coagulation Process
    豆浆凝固过程中大豆蛋白质二级结构的研究
短句来源
    It is shown that spinning speed of 400 m / min, air gap width of 12 mm, sharp coagulation condition and higher draw ratio are favourable to increase the mechanical properties of fiber.
    研究表明:以纺速为400m/min,空气层高度为12mm,剧烈的凝固条件及较高的拉伸倍数等条件下进行纺丝,这些条件有利于提高纤维的力学性能。
短句来源
    The effects of raw soymilk concentration, heating conditions and coagulating conditions on water-holding of bean curd were investigated, it shows raw soymilk concentration 12%, heating 95℃ 20min, coagulation temperature 85℃, coagulation time 60min. were optimum for prepare bean curd with good water holding capacity.
    研究了生豆浆浓度、豆浆加热条件、凝固条件对豆腐持水性的影响。 结果表明生豆浆浓度12%,豆浆加热温度95℃,加热时间20min,凝固温度85℃,凝固时间60min为制作豆腐的最佳条件,此时生产的豆腐持水性最好,品质最高。
短句来源
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  凝聚
    Based on the results as the following integrated process is suggested : raw effluent→preliminary purification→anaerobic treatment→coagulation
    在实验室条件下,研究了厌氧、凝聚及水生植物(凤眼莲)处理的工艺条件及效果。 结果认为,一个完整的综合治理流程应包括物理处理(沉淀或气浮)、生物处理(厌氧及水生植物)和物理化学处理(凝聚、絮凝)。
短句来源
    The experimental results showed that Tween 60, xanthan gum,carrageen gum and sugar had the ability to inhibit the heat coagulation of sesame protein.
    实验结果表明:芝麻蛋白的DSC曲线的变性温度为57.2℃,绝大部分蛋白质在60~80℃范围内开始凝聚
短句来源
    In addition, carrageenin exhibited a better inhibitor of heat coagulation of the sesame protein than xanthan gum. At low concentration of Na 2HPO 4 (<0.05 mol/L), the electrolyte was beneficial to the protein thermal stability while it accelerated the protein coagulatetion at higher concentration(>0.05 mol/L).
    低浓度的磷酸氢钠(<0.05mol/L)能抑止芝麻蛋白热凝聚,高浓度的磷酸氢钠(>0.05mol/L)能促进其热凝聚; 吐温60、卡拉胶、黄原胶和蔗糖对芝麻蛋白热凝聚有保护作用,卡拉胶的保护作用优于黄原胶。
短句来源
    Solid polyacrylate size can be synthesized by emulsion coagulation. pH of the solution and polycoagulant are the key of coagulating process, whereas polymer structure of size is the decisive factor.
    聚丙烯酸酯固态浆料可通过乳液凝聚方法制得 ,凝聚时溶液pH和凝聚试剂是工艺关键 ,而浆料高分子构成则是制固态浆料的本质性决定因素。
短句来源
  絮凝
    Processing Paper_making Wastewater by Chemical Oxidation and Coagulation
    化学氧化、絮凝处理造纸废水的研究
短句来源
    The Experimental Study on the Treatment of Dairy Wastewater by Electric Coagulation Method
    用电絮凝法处理乳品污水的实验研究
短句来源
    Research on Treatment of Tanning Wastewater by Coagulation Sedim entation
    絮凝沉淀法处理制革废水的研究
短句来源
    Application of Coagulation & Sedimentation-SBR Process In Slaughter House Wastewater Treatment Engineering.
    絮凝沉淀—SBR组合工艺处理屠宰加工废水工程应用
短句来源
    Treatment of Paper Making Wastewater with Coagulation and Fenton Oxidation and Flocculation Proess
    混凝-Fenton氧化—絮凝法处理造纸废水研究
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      coagulation
    The photopolymerization led to stable lattices and they were obtained with no coagulation during synthesis and no destabilization over time.
          
    Clinical study on the related markers of blood coagulation in the patients with ANFH after SARS
          
    The aim of this research was to investigate the blood coagulation function in the patients with avascular necrosis of the femoral head (ANFH) after severe acute respiratory syndrome (SARS).
          
    (2) According to the values of kinetic clotting, the blood coagulation time of the potassium titanate biological thin film was more than that of Ti-15Mo-3Nb.
          
    Preparation of H-oleoyl-carboxymethyl-chitosan and the function as a coagulation agent for residual oil in aqueous system
          
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    Through analysing theoretically the relationship between the dyeing capacity and the same substance but different crystal type disperse dyes, and the data of three usually used domestic disperse dyes, the author explains that the dyeing capacity of disperse dyes doos not depend on its crystal type, while the effects of crystal type on dyeing capacity has a connection with the dyeing process and the type of dispersing agent. And therefore, the type of crystal is not the only item which must be taken into consideration...

    Through analysing theoretically the relationship between the dyeing capacity and the same substance but different crystal type disperse dyes, and the data of three usually used domestic disperse dyes, the author explains that the dyeing capacity of disperse dyes doos not depend on its crystal type, while the effects of crystal type on dyeing capacity has a connection with the dyeing process and the type of dispersing agent. And therefore, the type of crystal is not the only item which must be taken into consideration during manufacturing and selection of the disperse dyes, but the heating coagulation property of disperse dyes is the main item to be considered.

    本文对同质异晶分散染料的上染影响,进行了理论分析,并以常用三只国产分散染料的实测数据为例,说明分散染料上染率的高低,并不决定于染料的晶型,而晶型对上染率的影响可因染色方法和分散剂而异,制备和选用分散染料的晶型时,对上染率的影响不能作为唯一依据,而应首先考虑其耐热凝聚性能。

    Change in particle size of different crystal modifications of C. I. Disperse Blue 79 and C. I. Disperse Red 74 during the heat treatment similar to a dyeing process was determined by means of the disc eentrifuge-photosedimentometer. It was found that the different modification of the two dyes had different coagulation properties respectively, the dispersing agents used in the suspension effecting the change in coagulation property to a considerable extent.

    本文用圆盘离心式微粒粒径测定仪测定了分散深蓝H-GL,分散大红S-BWFL不同晶型染料悬浮液在模拟染色条件下染料颗粒粒径的变化,发现染料的不同晶型有不同的受热凝聚性能,而且悬浮液内所用的分散剂对受热凝聚性能也有较大的影响。

    A traditional fermented dairy product-yogurt with high nutrition value and pleas ant flavor has a great marketing. This paper was dealing with the selection of starter and identification of volatile flavor compounds of it. Both Streptococcus thermophilus 6038 and lactobacillus bulgaricus 6047 were selected as the best cultures among more than ten cultures which were collected from IFFI. The sterilized milk incubated with 1:1 of 6038 and 6047 mixed starter at 43℃ for 5 hrs.first until coagulation,then aged...

    A traditional fermented dairy product-yogurt with high nutrition value and pleas ant flavor has a great marketing. This paper was dealing with the selection of starter and identification of volatile flavor compounds of it. Both Streptococcus thermophilus 6038 and lactobacillus bulgaricus 6047 were selected as the best cultures among more than ten cultures which were collected from IFFI. The sterilized milk incubated with 1:1 of 6038 and 6047 mixed starter at 43℃ for 5 hrs.first until coagulation,then aged it in refrigerator at 4-7℃ for one day. Finally, the yogurt came out very tasty and high aroma. The volatile compounds involved were isolated by a special method including vaccum disstillation, extraction with solvent, seperating into acidic fraction and non-acidic fraction, dehydration and concentration etc. The primary fractionation were perfermenced by GC and IC and the second fractionation were idenrified by GC-MS. Several flavor compounds were identified in the investigation. Diacetyl which was recognized the aromotic key compounds for yogurt was analysed qualitatively and quanti-tively during fermentation and cold storage interval. It is found that the highest level of the diacetyl can be up to 10. 34ppm after 24 hrs.cold storage and the product reached the best aroma and flavor at the sometime. It suggested that the storage in refrigerator played a very important role for this sort of fermented milk product.

    酸奶是一种营养价值很高,又富有良好风味的广为消费者喜爱的传统发酵乳制品。本文对酸奶发酵菌的研究和酸奶中主要风味化合物的分析鉴定进行了初步探讨。在发酵菌方面,选择了本所保藏的6038号(str. thermophilus)和6047号(Lb. bulgaricus)两支较好的乳酸菌为本实验的出发菌株。按1∶1的配合比,保温在43℃下进行牛乳发酵,凝结后立即放在4~7℃下保持24小时左右,可以获得较为满意的发酵乳风味。在挥发性风味化合物的分析鉴定方面,采用了真空蒸馏、溶剂提取和调节pH分离的方法,将风味组分分为酸类和非酸类两部分,经浓缩后使用气相色谱(GC)分析技术、气相色谱—质谱(GC—MS)联用技术和离子色谱(IC)分析技术,分析鉴定了酸奶中主要风味化合物;并定性定量分析了不同发酵和低温保持阶段上重要香气成份——双乙酰的生物合成水平。由此得到结论。发酵培养完成后,于低温保持24小时,酸奶中双乙酰的生成量最高可达到10.34ppm。该水平双乙酰含量可以赋与酸奶特有的香气和良好的风味。进而推论,此含量范围的双乙酰应为酸奶中的较适水平;酸奶发酵进行后,低温保持阶段的初期对酸奶风味的形成有十分重要的意义。

     
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