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tea
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  茶叶
     The Research on Relationship of Fluoride with Quality Chemistry and Microbiology of Tea
     氟与茶叶品质化学和微生物学的研究
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     Study on Theory and Applied Technology of High Performance Membrane Separation in Tea Comprehensive Processing
     茶叶深加工中高效膜分离理论与应用技术研究
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     Studies on the Relationship between Soil Environmental Geochemical Factors and Uptake of Aluminum from Soil into Tea Leaves
     茶园土壤环境地球化学因素与茶叶从土壤中吸收铝的关系研究
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     DYNAMIC BIOCHEMISTRY OF TEA CATECHINS
     茶叶儿茶素的动态生物化学
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     DETERMINATION OF CONCENTRATIONS OF FREE-RADICALS IN THE TEA BY THE ESR METHOD
     用电子自旋共振(ESR)方法测定茶叶中自由基的浓度
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     Studies on Organizational Structure and Economic Performance of Tea Industry
     产业组织结构与绩效研究
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     The Inhibitory Effect of Tea Polyphenols on the Expression of TGF-βl and Cell Apoptosis in Cyclosporine A-induced Chronic Nephrotoxicity
     抗氧化剂多酚对环孢素A诱导慢性肾毒性作用时转化生长因子-β1表达和细胞凋亡的影响
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     The Anticancer Molecule Mechanism and the Basic Experiment Study in Prevention of Hepatocellular Carcinoma with Green Tea Tolyphenols
     多酚抗癌分子机制及其预防人类肝癌的基础实验研究
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     Study of the Neutral Tea Polysaccharide of Antidiabetic Activity and Mechanism on KK-A~y Ⅱ Diabetes Mellitus Mice
     中性多糖对KK-A~yⅡ型糖尿病小鼠糖代谢的影响及其机制研究
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     STUDY ON THE CONTENT AND STABILITY OF VITAMIN C OF DATEPLUM PERSIMMON'S LEAVES PROCESSED IN THE FORM OF TEA
     黑枣叶维生素C含量及稳定性的研究
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  茶树
     A Study on Germplasm Resources and Exogenous Induction of Tea Plant with High EGCG Content
     茶树高EGCG的种质资源及外源诱导研究
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     Study on Processing Property of Different Tea Cultivars for Green Tea Drinks
     不同茶树品种绿茶饮料适制性研究
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     Inhibition of Caffeine Synthase Gene in Tea Plant and Its Expression in Other Organism
     茶树中咖啡碱合成酶基因的抑制及在其它生物体中的表达
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     Studies on Antisense Gene Transformation and Expression of Key Genes Related to Tea Quality in Tea Plant
     茶树主要品质性状关键基因的反义基因遗传转化及表达研究
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     Analysis on Genetic Diversity in Tea (Camellia Sinensis) and Genetic Linkage Map Construction
     茶树遗传多样性分析与遗传图谱构建
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  “tea”译为未确定词的双语例句
     Studies on the change of Main Flavor Materials of Instant Green Tea During the Process and Analysis Methods
     速溶绿茶加工中主要风味物质变化规律及分析方法研究
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     Research on TEA CO_2 Laser using PCB Preionization and PFN Discharge
     “印刷电路板预电离”TEA CO2激光器及脉冲形成网络放电研究
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     INVESTIGATION ON HIGH POWER HIGH REPETITION RATE TEA CO_2 LASER
     高功率高重复率TEA CO2激光器研究
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     Researches of Green Tea (Polyphenoles) and Oxymatrine on the Multidrug Resistance and Reversal Mechanism in HNE-1 Cell Line
     天然药物氧化苦参碱、绿茶多酚对鼻咽癌HNE-1细胞耐药逆转研究
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     Study on Some Key Technology of High Average Power High Repetition Rate Tea CO_2 Lasers
     高平均功率高重复频率TEA CO_2激光器系统关键技术研究
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  tea
Effects of intercropping with persimmon on the rhizosphere environment of tea
      
The rhizosphere environment of tea (Camellia sinensis Kuntze) intercropped with persimmon (Diospyros kaki) differs from monocultures of tea.
      
A trial was conducted to determine the effects of intercropping with persimmon on root exudates and soil nutrient condition of tea.
      
The value of pH in soil was higher, and soil nutrient condition of rhizosphere, especially available nutrient, was not as well in intercropping as that in tea grown alone.
      
While soil nutrient of non-rhizosphere was better than that in monoculture, tea quality and soil nutrient condition were better in intercropping ecosystem.
      
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The oxalate and calcium contents of 16 different eatables were determined. In spinach the oxalate was found principally in the leaves, being about 4 times that of the stem and 12 times that of the root. Pomegranate had a high content of oxalate and a very low content of calcium. Red amaranth and green tea (dry) were also high in oxalate but both had a much higher content of cakium than spinach. The previously reported high oxahte contents of bamboo shoots and water bamboo were confirmed. Ordinary boiling...

The oxalate and calcium contents of 16 different eatables were determined. In spinach the oxalate was found principally in the leaves, being about 4 times that of the stem and 12 times that of the root. Pomegranate had a high content of oxalate and a very low content of calcium. Red amaranth and green tea (dry) were also high in oxalate but both had a much higher content of cakium than spinach. The previously reported high oxahte contents of bamboo shoots and water bamboo were confirmed. Ordinary boiling method did not influence the oxalate content and the calcium content of the 4 vegetables studied. But in proportion more oxalate remained in the soup than in the cooked vegetable, while less calcium remained in soup than in the cooked vegetable. Ordinary method of frying of the 4 different vegetables caused a loss of about 12%(averaged value) of the oxalate with no change in calcium content: High-temperature short-time frying in oil (320℃) caused a loss of 22% of oxalate in spinach.

菠荣中草酸的分佈,極大部分存在葉內,其含量比莖約高4倍,比根約高12倍。 紅莧菜(水分89%)及龍井綠茶(水分8.2%)的草酸含量,約舆菠菜(水分89.5%)相等,但鈣量則比菠菜約多3—4倍。薺菜和苜蓿含鈣甚高而草酸很低。石榴含草酸特高而鈣極低。其他水果如熟柿子、袖子、橘子、香蕉、蘋果合草酸均少。普通煑法對於所分析四種蔬菜中的草酸及鈣含量,無甚改變。草酸在菜湯中均比熟菜多,而鈣在菜湯內均比熟菜少。以上四種蔬菜經炒過後,對於鈣量並無影響,但草酸有顯著的減低,平均約損失12%左右。

Tea-bagworm is an important pest of tea-plant in some tea growing districts in Anhwei, Chekiang, Fukien, Taiwan, and Hunan Provinces. The larvae infest the leaf, bark and husk of fruit, causing a considerable damage to the tea plants. The present paper deals with the general morphology, biological investigations and control measures of the pest. Both laboratory and field trials were conducted at the Chekiang Agriculture College and at Lung-thing (龙井) Tea Plantation, Hanchow, during the...

Tea-bagworm is an important pest of tea-plant in some tea growing districts in Anhwei, Chekiang, Fukien, Taiwan, and Hunan Provinces. The larvae infest the leaf, bark and husk of fruit, causing a considerable damage to the tea plants. The present paper deals with the general morphology, biological investigations and control measures of the pest. Both laboratory and field trials were conducted at the Chekiang Agriculture College and at Lung-thing (龙井) Tea Plantation, Hanchow, during the years 1953-1956. The tea-bagworm gives two generation annually and over-winters in larval stages. The male moth is winged; the female is wingless, concealing itself and depositing eggs in the case. After hatching, the larva leaves the case, then weaving a new conical shaped case with a few fragments of tea leaves. Under sunshine the larvae usually stay on the underside of the tea leaves and among the tea bushes. There have been found hymenopterous larval parasites, of which five are Ichneumonids and one is Chalcid. These parasites usually cheek the outbreak of the second brood of the pest. Basing on results of experiments performed, the following measures of control are suggested: 1. Spraying with 6% wettable 666 at the rate of 1:200-400 dilution after the picking season, gives promising results. There appeared to be no disagreeable odor or taste of 666 in the leaves sprouted out from sprayed buds. 2. Spraying with Derris and Pyrethium, during the picling season. 3. Hand-picking the larval cases and hanging cases to potect the hymenopterous parasites.

五、摘要 1.茶小簑蛾是茶树上的一种主要害虫,我国台灣、福建、浙江、安徽、湖南等茶区均常發生。幼虫食害茶叢叶片、小枝皮層和果皮,因此茶叶的常年損失达10—50%。 2.該虫在杭州年生二代,3月中旬到5月下旬和6月中旬到8月中旬为害茶叢,3—5月間最为严重;以3龄或4龄幼虫在茶叢上越多,賴幼虫爬行,吐絲和人工移植茶叢或茶苗傳播,在茶园中多系局部为害,扩散力不大。 3.成虫雌雄異态,雄蛾日間活动,雌虫似蛆狀,終生藏于囊內,卵产在护囊内。幼虫孵化离开母囊后即能制囊以藏身,囊外附有茶叶和小枝皮的碎片;活动时背負护囊迁移和取食,日光照射时幼虫躲在叶背和茶叢間。 4.在采茶結束和茶芽休眠时噴用6%可湿性666的200—400倍液,基本上能抑制此虫發生;采茶时噴用除虫菊或魚藤肥皂液;噴用时药液約需比一般增加一倍左右。此外必須配合人工捕捉虫囊和保护寄生蜂。最好在5月到6月上旬間和7月中旬到8月中旬間采摘早期挂起的虫囊。

The results of Which experiment, herein reported was carried out at a newly established black tea factory in Sao-Shing, Chckiang, during 1957. The methods of biochemical examination are based on those used by tea factories in U. S. S. R. Which including such analysls as water contents of the withering leaves, percentage of buoken tissue after rolling, changing of soluble tannin during fermentation and water contents of the first and the second drying. According to the results of biochemical examination,...

The results of Which experiment, herein reported was carried out at a newly established black tea factory in Sao-Shing, Chckiang, during 1957. The methods of biochemical examination are based on those used by tea factories in U. S. S. R. Which including such analysls as water contents of the withering leaves, percentage of buoken tissue after rolling, changing of soluble tannin during fermentation and water contents of the first and the second drying. According to the results of biochemical examination, standards for the biochemical control of processing Ping-Suey Black-tea are susgested as in the following. 1. The average water contents, in green leaves of the spring, summer, and autumn flushes are 76.2±2.25; 74.54±1.41, and 74.16±0.86, respectively. The average surface water on rainy days is 9.9±4.0, such green leaves also have a relatively higher water content than leaves collected on non-rainy days. It is suggested that the weight of the extra water content should be deducted with the surface water when collecting leaves on rainy days. 2. The average water contents of the spring, summer and autnm flushes are reduced to 65.18±2.98, 63:9±2.73 and 63.9±3.0 respectively after withering. But better quality teas are between 58 and 60%. 3. After the last rolling the percentage of broken tissue of the No.3 dhool are: 90.0±5.6, 84.4±8.4 and 84.4±8.4; but the best is between 81% and 85%. 4. Soluble tannin contents are decreasing in the processing. The average percentages are: for green leaves 25.6±3.6; for withered leaves 22.1±2.6; both before and after fermentation, No. 1 dholl 21.3—16.3, No.3 dholl 19.1—12.8; dry tea, 12.6 (No. 1 dholl); 11.6 (No.2); 10.2(No.3). According.to statistical analysis, suggested figures for soluble tannin during fermentation for different ranges are tablated. 5. Water conents should be reduced to 18—24% after the first drying and 4—6% after the second drying.

1957年在越紅茶区的一个新建的机械化茶厂——浙江紹兴紅茶初制厂进行了紅茶初制工艺过程的生化管理試驗。試驗采用苏联茶厂的生化管理方法,对茶厂的生产过程作了生化檢驗,这就是萎凋检驗水分,揉捻檢驗細胞破碎率,发酵檢驗可溶性單宁的递減,干燥檢驗殘余水分。作者根据生化檢驗结果,經过統計分析,提出了越紅初制生化管理的指标如下: 1.生叶水分,春夏秋茶各为:76.20±2.25;74.54±1.41;74.16±0.86。雨水叶表面水分为9.9±4.0。 2.萎凋叶水分,春、夏、秋茶各为:65.2±3.0;63.9±2.7;63.9±3.0。良好萎凋的水分指标应该是58—62%。 3.揉捻叶细胞破碎率各茶季平均:1次1号茶61—62%;2次1号茶79—93%;3次1号茶90—92%(夏秋茶);品質最好的在86%以上。最后一次揉捻的3号茶的细胞破碎率平均在84—90%,品質较好的是81—85%。由上可知1次1号茶普遍细胞破碎率低,反映揉捻不足,可见1次1号茶单独发酵的技术规程不适于越红初制,应改为并入2次重揉,1957年生产实践证明这样的改变,结果良好。 4.初制工艺过程,可溶性单宁是有规律的递减,以夏茶为例,其平均值如下...

1957年在越紅茶区的一个新建的机械化茶厂——浙江紹兴紅茶初制厂进行了紅茶初制工艺过程的生化管理試驗。試驗采用苏联茶厂的生化管理方法,对茶厂的生产过程作了生化檢驗,这就是萎凋检驗水分,揉捻檢驗細胞破碎率,发酵檢驗可溶性單宁的递減,干燥檢驗殘余水分。作者根据生化檢驗结果,經过統計分析,提出了越紅初制生化管理的指标如下: 1.生叶水分,春夏秋茶各为:76.20±2.25;74.54±1.41;74.16±0.86。雨水叶表面水分为9.9±4.0。 2.萎凋叶水分,春、夏、秋茶各为:65.2±3.0;63.9±2.7;63.9±3.0。良好萎凋的水分指标应该是58—62%。 3.揉捻叶细胞破碎率各茶季平均:1次1号茶61—62%;2次1号茶79—93%;3次1号茶90—92%(夏秋茶);品質最好的在86%以上。最后一次揉捻的3号茶的细胞破碎率平均在84—90%,品質较好的是81—85%。由上可知1次1号茶普遍细胞破碎率低,反映揉捻不足,可见1次1号茶单独发酵的技术规程不适于越红初制,应改为并入2次重揉,1957年生产实践证明这样的改变,结果良好。 4.初制工艺过程,可溶性单宁是有规律的递减,以夏茶为例,其平均值如下:生叶25.6±3.6;萎凋叶22.1±2.6;发酵起迄1号茶21.3—16.3,3号茶19.1—12.8;毛茶:12.6(1号茶),11.6(2号茶),10.2(3号茶)。根据大量数据统计结果,越红发酵适度的可溶性单宁指标已经初步制订出来(表14)。 5.适度干燥的指标,第一次干燥的残余水分应为18—24%;第二次干燥应为4—6%。

 
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