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attribute
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  属性
     Study on Attribute Restricted Delegation Model in Role Based Access Control (RBAC)
     基于角色访问控制(RBAC)中属性约束委托模型研究
短句来源
     ON THE IDENTIFICATION OF C_3/C_4 ATTRIBUTE OF TROPICAL CROPS——CARICA PAPAYA
     热带作物木瓜C~3/C_4属性的鉴别
短句来源
     ON DEPOSITIONAL ENVIRONMENT ATTRIBUTE OF ORGANIC GEOCHEMISTRY CHARACTERISTICS AND SIGNIFICANCE OF OIL EXPLORATION
     试析有机地化特征的沉积环境属性及其找油意义
短句来源
     THE THEORTICAL BASIS OF AUTOMATIC COMPILER GENERATION SYSTEM HMCGS——NORMALIZED ORDERED ATTRIBUTE RTANSFORMATION GRAMMAR NOATG
     编译程序自动生成系统HMCGS的理论基础——范式有序属性转换文法NOATG
短句来源
     THE INPUT LANGUAGE OF AUTOMATIC COMPILER GENERATION SYSTEM HMCGS——ATTRIBUTE DESCRIPTION LANGUAGE ADL
     编译程序自动生成系统HMCGS的输入语言——属性描述语言ADL
短句来源
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  定语
     The Multiple Investigation of the Separable Structure "V+A_X(Attribute)+O"
     “V+A_X(定语)+O”离析结构的多角度考察
短句来源
     there is a kind of stative adjective“A(B着”in the Susong dialect,which can be used as predicate and stativecomplement,and as attribute after it is affixed by“里”.This affix of stative adjective derives from perfective aspect marker“着”.
     宿松方言有一种由形容词后缀“着”构成的状态形容词“A(B着”,这种状态形容词可以作谓语和状态补语,带结构助词“里”后可作定语。这种状态形容词后缀来源于表实现的动态助词“着”。
短句来源
     The structure of "多/少 + N" mainly serves as subject, predicate or attribute in the syntax function.
     “多/少+N”结构的句法功能主要是充当主语、谓语、定语
短句来源
     "A+SL" can be used as attribute,predicate and subject in a sentence.
     “A+SL”结构在句中作定语、谓语、主语。
短句来源
     " adj + 'le' + attribute + noun";
     “形容词+了+定语+名词”;
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  “attribute”译为未确定词的双语例句
     Study on Theory, Methods and Applications for Multiple Attribute Decision-making Problem with Incomplete Information
     不完全信息下的多属性决策理论、方法与应用研究
短句来源
     Regional Land System Analysis Based on GIS/SOTER Spatial and Attribute Database
     基于GIS/SOTER数据库的区域土地利用系统分析
短句来源
     Study on Methods for Multiple Attribute Decision Making under Some Situations
     几类多属性决策方法研究
短句来源
     Study on Some Prolems in Multiple Attribute Decision Making Based on Interval Complementary Judgement Matrices
     基于区间数互补判断矩阵的多属性决策若干问题研究
短句来源
     Nonlinear Attribute and Heat Transfer Oscillating Characteristics in Two Phase Closed Thermosyphon
     两相闭式热虹吸传热过程及其非线性特征研究
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  attribute
Boolean parallel algorithm is improved to discover frequent fuzzy attribute set, and the fuzzy association rules with at least a minimum confidence are generated on all processors.
      
The attribute reduction algorithm of the discernibility matrix is used for the optimization design of reducing nodes of input and hidden layers.
      
In this paper, a fast algorithm of subspace clustering using attribute clustering is proposed to overcome these limitations.
      
This study analyzed digital elevation data sources and their structure, the arithmetic of terrain attribute extraction from DEM and its applications, and DEM's error and uncertainty algorithm.
      
This attribute may be useful for monitoring environmental conditions and guide artificial regeneration.
      
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Ten adults with equal number of males and females, aged 17-32 years, were selected as experimental subjects. Cooked vegetable containing 3-4.5 mg of carotene was given to each subject daily for three consecutive days. The vegetables tested were spinach, colza, carrot, sweet potato, dehydrated colza and dehydrated carrot. An oil concentrate with a carotene content of 0.5 mg per ml prepared from the leaves of alfalfa in this laboratory was also tested.The average percentages of absorption of the ingested carotene...

Ten adults with equal number of males and females, aged 17-32 years, were selected as experimental subjects. Cooked vegetable containing 3-4.5 mg of carotene was given to each subject daily for three consecutive days. The vegetables tested were spinach, colza, carrot, sweet potato, dehydrated colza and dehydrated carrot. An oil concentrate with a carotene content of 0.5 mg per ml prepared from the leaves of alfalfa in this laboratory was also tested.The average percentages of absorption of the ingested carotene from different sources were as follows: spinach 25.5%, colza 36.2%, carrot 27.4%, sweet potato 19.7% dehydrated colza 29.0% dehydrated carrot 36.7% and carotene concentrateIt had been shown that there was no significant effect on the absorption of carotene from vegetable by increasing oil supply in the diet. A daily intake of 16 g of vegetable oil for each subject was found to be sufficient for the absorption of carotene in the cooked vegetables. The increase of the oil consumption from 16 to 48 g daily did not improve the absorption of carotene.There was great variation in the result with different subjects and also with in different test peroids for the same subject on the same diet. Part of the variation may be attributed to the difference in carotene content among the servings resulting from uneven distribution of carotene in vegetables.

用菠菜、油菜、胡萝卜、甜薯、脱水油菜和脱水胡萝卜进行胡萝卜素吸收试验,人与人之间吸收率的差异性很大。各种蔬菜的平均吸收率如次:菠菜25.5%,油菜36.2%, 胡萝卜27.4%,甜薯19.7%,脱水油菜29.0%,脱水胡萝卜36.7%。 由苜蓿制备的胡萝卜素油剂中胡萝卜素的吸收率平均为43.3%,较所试蔬菜中胡萝卜素的吸收率为高。 每日于膳食中供给食油16克已足够胡萝卜素吸收之需要,增加用油量至48克并不能促进蔬菜中胡萝卜素的吸收。

The pericarp (1), aleurone layer (2), scutellum (3) (including the epiblast), embryo (4) (including radicle and plumule), and the outer (5) and inner (6) endosperm of two samples of kaoliang grain were separated by dissection. The ratio of the weight between the outer and the inner portions of endosperm is about 1:2.4. The contents of thiamin, riboflavin, nicotinic acid, total protein and xylose and the weight were determined separately for each part as well as for the whole grain.The results of analysis are...

The pericarp (1), aleurone layer (2), scutellum (3) (including the epiblast), embryo (4) (including radicle and plumule), and the outer (5) and inner (6) endosperm of two samples of kaoliang grain were separated by dissection. The ratio of the weight between the outer and the inner portions of endosperm is about 1:2.4. The contents of thiamin, riboflavin, nicotinic acid, total protein and xylose and the weight were determined separately for each part as well as for the whole grain.The results of analysis are given in Table 1 and the percentage distribution of the weight and the content of different nutrients of the whole grain in each part are shown in Table 2.More than 90% of thiamin is present in scutellum and embryo, although the sum of their weights represents only about 10% of the whole grain. The amount of this vitamin in the endosperm, the main portion of the polished grain, is only about 3%. Similar to the results obtained from other grains, the content of vitamin B_1 in the outer portion of the endosperm is higher than that in the inner part.The riboflavin content in the endosperm is about one fifth to one eighth of the other parts of the grain; owing to the high proportion of its weight, the percentage of riboflavin in the whole grain present in endosperm is about 30%. Thus the distribution of this vitamin is comparatively more even than that of thiamin and nicotinic acid.Nicotinic acid is largely concentrated in the aleurone layer. It is interesting to note that the content of this vitamin in the two samples of kaoliang is not the same, sample Ⅱ containing only about 70% of that in sample Ⅰ. This difference can be almost entirely attributed to the difference in the quantity present in the aleurone layer. The content of nicotinic acid in other parts of the grain is similar in both samples tested.The total nitrogen content in the embryo is much higher than that in other parts of the grain. The amount present in the inner part of the endosperm is considerably lower than that in the outer part.Xylose is largely concentrated in the pericarp and the aleurone layer, which together represent about 70% of the xylose content in the whole grain.

两个不同品种的高粱粒被分离为果种皮、糊粉层、吸收层、胚、外层胚乳和内层胚乳六部,然后测定其中硫胺素、核黄素、尼克酸、总氮和木糖的含量。 吸收层约占全粒总重量8%,较稻米及小麦均高,故硫胺素高度集中于吸收层中,吸收层本身每克约含硫胺素45微克,占全粒硫胺素总量82%。 核黄素在种粒中集中性不大。合并吸收层和胚两部中核黄素的含量,约相等或稍高于糊粉层中核黄素的含量;合并吸收层,胚和糊粉层三者约占总含量50—60%。胚乳中核黄素的含量约占总量31%。 约71—80%的尼克酸总量集中在糊粉层中,当不同高粱品种中尼克酸含量有很大的差异时,糊粉层中的含量亦相应地表现显著的差异,其它各部的变化则无一定的规律。 胚乳重量占全粒总重77—81%,其总氮占总含量73%。 木糖的含量以果种皮最高,糊粉层其次,两部共约占总含量68%。胚乳含量最低,内外层胚乳共占总含量10%。

The change of the ascorbic acid content in several vegetables at the different steps in the cooking process was studied. Special attention was directed to washing before or after cutting the vegetable into pieces of different size.Large-scale and household cooking methods were compared. The effect of storing the cooked vegetable at different temperatures and for different lengths of . time was also investigated.The loss of the total and reduced ascorbic acid in spinach, colza, cabbage and celery cabbage was...

The change of the ascorbic acid content in several vegetables at the different steps in the cooking process was studied. Special attention was directed to washing before or after cutting the vegetable into pieces of different size.Large-scale and household cooking methods were compared. The effect of storing the cooked vegetable at different temperatures and for different lengths of . time was also investigated.The loss of the total and reduced ascorbic acid in spinach, colza, cabbage and celery cabbage was insignificant after washing either before or after cutting. The loss was also not appreciable when these vegetables were held for 2 and 6 hrs. after cutting into wedges. When potatoes and cabbage were cut into strips, there was no change in the total ascorbic acid but a slight decrease of the reduced form. A marked loss of total ascorbic acid was observed when potatoes strips and slices were soaked in water; the slices lost 11.2% and 12,.8% and the strips lost 22.6,% and 23.9% respectively by the end of 2 and 6 hrs. When potatoes were cut and kept in the air at room temperature for 2 and 6 hrs., there was no change in total ascorbic acid, but an increase of the reduced form was apparent. Such an increase should not be attributed to the so-called "traumatic formation"; some changes in the redox system of ascorbic acid is to be expected.A certain amount of ascorbic acid was lost when'spinach, garlic green, colza and celery cabbage were cooked either in large or in small quantities. The retention of the reduced ascorbic acid in the vegetables cooked in small quantit ies ranged 50.2-64.1.%, and that of the total ranged 72.6-75.7%. In case of the large-scale cooking, the retention of reduced and total ascorbic acid ranged 53.6-70.5% and 73.9 - 85.4% respectively. No loss of ascorbic acid was observed when the potatoes were steamed whole, but a large amount was lost when their strips were scrambled in a Chinese style.Cooked vegetables held at 60℃ for 2 and 4 hrs. lost a part of its ascorbic acid; the percentage of loss in the 2 hr. period was lower than that in the 4 hr.

(一)蔬菜的切洗与切后放置,一般并不影响抗坏血酸的含量。烹调前的处理,不必要采用“先洗后切,切后立即下锅”的亦法。但仍需避免将菜切得块太小或在水中泡得太久。 (二)马铃薯、甘蓝及大白菜经切后在室温放置,还元型抗坏血酸含量逐渐增加,而总抗坏血酸含量不变,这样的现象不能认为是“创伤合成”,是否为氧化—述原系统的变化,尚须进一步探讨。 (三)小锅炒菜与大锅炒菜的影响稍有区别。小锅炒菜对于保存抗坏血酸似较有利。 (四)将不削皮的整马铃薯蒸熟,可以完全保存共中的抗坏血酸;炒马铃薯丝则破坏甚多。 (五)熟菜的保温时间愈长,抗坏血酸损失愈多,因此在极不方便的条件下,为了获得热食,可采用短时间保温的方法。

 
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