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pottery
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  “pottery”译为未确定词的双语例句
    The results showed that the contents of fatty acid ethyl ester dropped direclty in pottery jars and reached the minimum value 20 days later (0.12 mg/100 ml), that in pottery pots dropped to 0.43 mg/100 ml 25 days later, and that in aluminous pots dropped to 0.61 mg/100 ml 20 days or 25 days later;
    结果表明 ,小坛浸肉 ,脂肪酸乙酯直线下降 ,20天后达最低值(0.12mg/100ml) ,大缸25天降至0.43mg/100ml,大罐25天与20天相同 ,均为0.61mg/100ml;
短句来源
    Clear children' s furniture is as the children room environment main part , Act as description children' s moral character , Make pottery the significant part of children's sentiment .
    明晰了儿童家具作为儿童居室环境的主体,在扮演着塑造儿童品性,陶冶儿童情操的重要角色。
短句来源
    Theexperiment indicated that the best dosage was 100-600 Gy with 30-40℃ temperatu-re; the pottery container for wraping wine was better than the glass one; the betterspace was 100 ml empty of one container and the storing time of irradiated wine co-vered 5-6 months.
    试验表明:最佳辐照剂量为100—600Gy,辐照温度为30—40℃,包装容器以陶罐优于玻璃瓶装,容器的孔隙度以留有100ml为宜,辐照酒的后贮时间为5—6个月。
短句来源
    The optimal temperature during r-ray irradiation was 30~ 40C. The pottery containers were superior to the glass container for the packing container during yellow wine irradiation.
    辐照黄酒温度为30~40℃。
短句来源
    The pottery containers were superior to the glass container for the packing coutainer during yellow wine irradiation. The suitable vacuous capacity for a 500 ml glass bottle was 100 ml.
    包装容器陶罐优于玻璃瓶、容器的孔隙度,(500ml玻璃瓶)以留有100ml为宜。
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  pottery
Decontamination of radioactive waste solutions using pottery
      
The sorption of microamounts of Eu spiked with 152,154Eu on the artificial stone, pottery, was studied at varoius conditions.
      
Three kinds of pottery (red, black, and white), in addition to the raw material (potter's clay) of the red kind, were tested.
      
The pottery shows high sorption power with respect to the radiotracer depending on the kind of pottery.
      
The uptake percentages gradually increase with the contact time, weight of pottery, or pH of the aqueous solution, attaining saturation at certain values.
      
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The paper described the research result of the factors for speedingup mellowness of yellow rice wine by irradiation of low dosage. The effect of spee-ding up its mellowness was gained through the research of different dosage, irradiatedtemperature, different container, space of container and storing temperature etc. Theexperiment indicated that the best dosage was 100-600 Gy with 30-40℃ temperatu-re; the pottery container for wraping wine was better than the glass one; the betterspace was 100 ml empty...

The paper described the research result of the factors for speedingup mellowness of yellow rice wine by irradiation of low dosage. The effect of spee-ding up its mellowness was gained through the research of different dosage, irradiatedtemperature, different container, space of container and storing temperature etc. Theexperiment indicated that the best dosage was 100-600 Gy with 30-40℃ temperatu-re; the pottery container for wraping wine was better than the glass one; the betterspace was 100 ml empty of one container and the storing time of irradiated wine co-vered 5-6 months.

本文阐明应用低剂量辐照黄酒加速陈化的研究,通过不同剂量、辐照温度、不同容器、容器的空隙度、贮藏时间等方面探讨辐照黄酒加速陈化的效果。试验表明:最佳辐照剂量为100—600Gy,辐照温度为30—40℃,包装容器以陶罐优于玻璃瓶装,容器的孔隙度以留有100ml为宜,辐照酒的后贮时间为5—6个月。

The effects of irradiation dosage, irradiation temperature, different kinds of packing container, vacuous capacity of the container, technology of making wine and storage time on acceleration of yellow rice wine mellowness were studied by sensory evaluation and chemical composition analysis. The results showed low dosage of r-ray irradiation had accelerated the mellowness of yellow rice wine. The unique flavour of colour, aroma, taste and style were still remained after the wine was irradiated. The hygiene and...

The effects of irradiation dosage, irradiation temperature, different kinds of packing container, vacuous capacity of the container, technology of making wine and storage time on acceleration of yellow rice wine mellowness were studied by sensory evaluation and chemical composition analysis. The results showed low dosage of r-ray irradiation had accelerated the mellowness of yellow rice wine. The unique flavour of colour, aroma, taste and style were still remained after the wine was irradiated. The hygiene and safety experiments showed the irradiated wine is safe to human health. The optimal temperature during r-ray irradiation was 30~ 40C. The pottery containers were superior to the glass container for the packing container during yellow wine irradiation. The suitable vacuous capacity for a 500 ml glass bottle was 100 ml. The new technology of brewing wine was better than the traditional technology for the quality of irradiated wine. The proper storage time after irradiation was 5~6 months. The r-ray irradiation combined at 60C of temperature had good effects on sterilization of raw yellow wine. The quality of irradiated wine was stable, the chemical composition was not changed. It was still remained the traditional flavour. It is up to the standard of export wine.

以黄酒感官品评和化学成分为指标,研究了~(60)Coγ射线辐照剂量、辐照温度、包装容器、容器的空隙度、酿造工艺、贮藏时间对黄酒加速陈化效果的影响。试验结果表明:用适宜剂量辐照黄酒具有加速陈化的效果,黄酒的色、香、味、格保持黄酒独有的风味;辐照酒对人体无害,是卫生安全的。辐照黄酒温度为30~40℃。包装容器陶罐优于玻璃瓶,容器(500ml玻璃瓶)的孔隙度以留有100ml为宜。新工艺酿造的酒贮藏时间为5~6个月。辐照生清黄酒结合60℃加热复合处理具有好的杀菌效果,且酒质稳定、卫生。生清黄酒具有传统风味,酒中化学成分无变化,符合出口酒的标准。

The effects of irradiation dosage, irradiation temperature, different kinds of packing container, vacuous capacity of the container, technology of making wine and storage time on acceleration of yellow rice wine mellowness were studied by sensory evaluation and chemical composition analysis. The results showed low dosage of γ-ray irradiation had accelerated the mellowness of yellow rice wine. The unique flavour of colour, aroma, taste and style were still remained after the wine was irradiated. The hygiene and...

The effects of irradiation dosage, irradiation temperature, different kinds of packing container, vacuous capacity of the container, technology of making wine and storage time on acceleration of yellow rice wine mellowness were studied by sensory evaluation and chemical composition analysis. The results showed low dosage of γ-ray irradiation had accelerated the mellowness of yellow rice wine. The unique flavour of colour, aroma, taste and style were still remained after the wine was irradiated. The hygiene and safety experiments showed the irradiated wine is safe to human health. The optimal temperature during γ-ray irradiation was 30~40℃. The pottery containers were superior to the glass container for the packing coutainer during yellow wine irradiation. The suitable vacuous capacity for a 500 ml glass bottle was 100 ml. The new technology of brewing wine was better than the traditional technology for the quality of irradiated wine. The proper storage time after irradiation was 5~6 months. The γ-ray irradiation combined at 60℃ of temperature had good effects on steriliation of raw yellow wine. The quality of irradiated wine was stable, the chemical composition was not changed. It was still remained the traditional flavour. It is up to the standard of export wine.

以黄酒感官品评和化学成分为指标,研究~(60)Co γ射线辐照剂量、辐照温度、包装容器、容器的空隙度、酿造工艺、贮藏时间对黄酒加速陈化效果的影响。试验结果表明:用适宜剂量辐照黄酒有加速陈化的效果,黄酒的色、香、味、格保持黄酒独有的风味;辐照酒对人体无害,是卫生安全的。辐照黄酒温度为30~40℃。包装容器陶罐优于玻璃瓶、容器的孔隙度,(500ml玻璃瓶)以留有100ml为宜。新工艺酿造的酒优于传统工艺的贮藏时间为5~6个月。辐照生清黄酒结合60℃加热复合处理具有好的杀菌效果,且酒质稳定、卫生。生清黄酒具有传统风味,酒中化学成分无变化,符合出口酒的标准。

 
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