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boiling     
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  沸腾
     Experimental and Theoretical Study on the Explosive Boiling of Saturated Liquid Nitrogen
     饱和液氮爆发沸腾实验与理论研究
短句来源
     The Calculation of the Void Fraction in Subcooling Boiling
     欠热沸腾空泡份额计算
短句来源
     EXPERIMENTS OF POOL BOILING HEAT TRANSFER OF MACHINED POROUS SURFACE TUBES
     机械加工表面多孔管的池沸腾传热试验
短句来源
     CORROSION BEHAVIOR OF Ni-Cr-Mo ALLOY CONTAINING COPPER IN BOILING HF ACID SOLUTION
     含铜Ni-Cr-Mo合金在沸腾HF酸中的腐蚀行为
短句来源
     An Experimental Study of Water Surface Boiling Heat Transfer Coefficient with Grid Spaced 12-Rod Bundle
     带定位格架的12根束棒内水表面沸腾时的放热系数实验研究
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  煮沸
     The principle of the experiment is to join excessive K2Cr2O7 standard solution in water sample, the mixture of which reflux for 10 minutes while heating and boiling in strong acid, making K2Cr2O7 fully react with organic compound and reductive material,the reaction of which is K2Cr2O7-+ 14H++6e(?)
     实验的原理是:在水样中加入过量的K2Cr2O7标准溶液,在强酸性和加热煮沸下,回流10分钟,使K2Cr2O7与有机化合物和还原性物质充分作用反应为Cr2O72-+14H++6e(?)
短句来源
     6. the optimal time for wort boiling is 60~70 min;
     (6)麦汁煮沸时间以60~70min为宜;
短句来源
     during saccharification, the use level of high protein barley controlled below 30 %, saccharification temperature dropped at 65 ℃, the proportion of dextrin and maltose as 1∶8.5, pH value of sweet mash and boiling wort as 5.4~5.6 and 5.2~5.4 respectively;
     在糖化过程中 ,高蛋白含量大麦用量控制在30 %以下 ,降低糖化温度为65℃ ,糊精与麦芽糖的比例控制在1∶8.5 ,调整糖化醪的 pH为5.4~5.6,煮沸麦汁的 pH为5.2~5.4;
短句来源
     The results showed that inhibition rates of TBAS formation (TBASI) of corian der, leeks, green bean sprouts, fructus lycii and Vitamin C were 85 3%,71 7%,77 6%,94 6% and 90 3% respectively,which were higher than that of rape (65 1%) and cemery (56 7%) before boiling.
     结果显示 :煮沸前香菜、韭菜、绿豆芽、宁夏枸杞和维生素C的抗氧化活性较高 ,分别为 85 3% ,71 7% ,77.6 % ,94 .6 %和 90 .3% ,油菜、芹菜次之 ,为 6 5 .1%和 5 6 .7%。
短句来源
     Results The positive detection rate of Mycobacterium tuberculosis from samples processed by bacterial DNA Mini kit was 100%,which was significantly higher than that of boiling(57.14%) and Chelex 100 resin(52.38%) treatment methods(P=0.0103,P=0.0233,respectively).
     结果核酸纯化法处理的标本阳性检出率为100%,明显高于煮沸法57.14%和Chelex100树脂法52.38%(分别为P=0.0103,P=0.0233);
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     It includes raw material mass ratio CaO∶S∶H 2O=1∶1.9∶6,small boiling for 45 min at atmospheric pressure,the density of the solution should amount to 1.38 g/ml by dehydrate in low temperature,crystallizing in -10 ℃.
     原料质量为CaO∶S∶H2 O =1∶1 9∶6 ,常压微 45min ,水剂低温脱水密度达 1 38g/ml,- 10℃低温结晶。
短句来源
     The reaction runs in boiling water for 8 min. The linear range of the determination for the formaldehyde content is 0.016~0.14 mg/L and the detection limit is 8.6×10~(-6) g/L.
     反应在水浴中进行8 min,测定甲醛的线性范围为0.016~0.14 mg/L,检出限为8.6×10-6g/L。
短句来源
     The posi- tive rate of CSF treated by boiling water bath was 92. 06%(58/63).
     CSF经浴处理后CA阳性率为92. 06%(58/63)。
短句来源
     The reaction runs in boiling water for 10 min. The linear range of detemination is 0.1~4.0 μg/mL. The detection limit is 6.0×10~(-8) g/L.
     反应在水浴中进行10min,测定柠檬酸的线性范围为0.1~4.0μg/mL,检出限为6.0×10-8g/L。
短句来源
     The optimal SDS treatment conditions are 8 g/dL in concentration, and boiling for 10 min.
     实验获得了SDS处理粗细胞壁的适宜条件为SDS质量浓度8g/dL,处理时间为水浴10min.
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     When boiling the French bean for 10 min in a covered utensil,the residues in the soup was ranged from 0.03 to 0.50 mg/L.
     在加盖10min后的汤中,各种农药的残留量在0.03~0.50mg/L之间。
短句来源
     The best extraction craft by water boiling is that the optimized level constitute is A2B1C2, A2B3C1, A2B2C3, the suitable temperature is 80 ~ 90 C and the best ratio of material to water is 1 : 15. The best separation craft is that concentration liquid to absolute ethyl alcohol is 1 t 3 when grading precipitate polysaccharide.
     水煎 提取的最佳工艺为:优化水平组合为A2B1C2、A2B3C1、A2B2C3、温度为80~90C、料水比为1:15较佳; 分离 的最佳工艺为:分级沉淀多糖时,采用浓缩液:无水乙醇(v/v)以1:3效果最好;
短句来源
     boiling in a uncovered utensil,39.5%~81.7%; boiling in a covered utensil,42.0%~86.4%.
     未盖锅盖的条件下降解率为39.5%~81.7%,盖锅盖后降解率为42.0%~86.4%。
短句来源
     The result shows that:In the processing course of beef jerky, the amount of salt added should be controlled in 1.9%~2.2%,boiling time should be about 45 min,it should not be too high to toast temperature80~90 ℃,toast time as 90~105 min.
     结果表明,牛肉干加工过程中,加盐量应控制在1.9% ̄2.2%,制时间为45min左右为宜,烘烤温度不宜过高(80 ̄90℃),烘烤时间为90 ̄105min。
短句来源
     Theproportion of bittern and gypsum was 4:6,By the orthogonal experiment,the technological parameters of dreg-free tofu were decided:boiling time of soymilk 6min,soymilk concentration 12%,the amount of coagulant 3.5% and coagulated temperature 80℃.
     确定了卤水和石膏的混合凝固剂及其比例,即卤水与石膏之比为4:6,并通过正交实验确定了无渣豆腐工艺参数,其结果为:浆沸腾后持续时间6min,凝固剂用量3.5%,豆浆浓度12%,点脑温度80℃。
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  boiling
The bacteria were also found to be resistant to boiling for 5 min.
      
Based on the experiments, it was found that heat transfer enhancement of the internally ribbed tube could postpone departure from nucleate boiling at the sub-critical pressure.
      
At supercritical pressure, the temperature difference between the wall and the fluid increased near the pseudo-critical temperature, but the increase of wall temperature was less than that of departure from nucleate boiling at sub-critical pressure.
      
The experimental results show that temperature and chloride content in the feed have significant influence on the volatility of heavy metals, especially those of lower boiling point such as Hg, Cd and Zn.
      
They survived boiling for 30 min and were resistant to trypsin and chymotrypsin but were partly hydrolyzed by pronase.
      
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The density of heavy water has been determined between 25° and 100℃. Using the known data below 25°, we are able to construct a density table for heavy water between its freezing and boiling points with an accuracy of five units in the fifth decimal place. Figures are given to show the density difference between heavy water and ordinary water and also their density ratio, which tends to pass over a maximum at a temperature not far above the boiling point.

重水在50°以上,迄今尚无较为准确之测量。作者用一具16ml容量之水晶比重瓶,在25°至100℃间,测得重水之密度。茲引用25°以下已知之数值,制成一重水密度表,自其冰点迄沸点,每隔5度,列示其密度之数值。此等数值之准确度,约为十万分之五。

1. A simple method is presented for determining double bond index of pure unsaturated hydrocarbons, petroleum fractions and other hydrocarbon mixtures based on a correlation of observed refractive index, calculated refrac-tive index, molecular weight and the number of double bonds per molecule. The data neccessary are: (a) mid-boiling point, (b) refractive index at 20℃ for sodium D line, (c) density at 20℃ and (d) weight percent hydrogen of the

依据在20℃钠D线折光率实测值,在20℃钠D线折光率计算值,分子量及每一分子内所含双键数间之相互关系,推衍得一简易方法,用以测定纯不饱和烃及石油分馏油份之双键率(Double Bond Index).所需由实验测得之数据为试料之(甲)在20℃钠D线折光率,(乙)在20℃时之密度,(丙)中间沸点(Mid-boiling point),及(丁)含氢重量百分数.用本法测得双键率值,与用尼蒲金(Lipkin),圣金(Sankin)及马丁(Martin)三氏法测得双键率值适相吻合.因此,用本法所测得之双键率,足资用以鉴定石油分馏油份内所含芳香族烃及烯(?)烃之主要型式.惟需指明者,即在依据本法测得之双键率,用以鉴定石油分馏油份内所含不饱和烃之主要型式时,必须测定由石油分馏油份内提出仅含不饱和烃浓缩物之双键率.

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。

 
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