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  黑色
    Technology on Dyeing of PGD Nonpoisonous Dyes of Black Leather
    无偶氮黑色皮革染料PGD的染色技术
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    SPINNING PROCESS FOR BLACK PA6 POY FIBER
    黑色锦纶6POY纺丝工艺
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    The prospect of black gemstones designing and processing
    黑色宝石的设计、加工及开发前景
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    Application of Metal Ion Cr~(3+) in Dyeing Black Leather
    金属离子Cr~(3+)在染黑色革中的应用
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    Dyeing of Soybean Fibre Knitted Fabric with Black Reactive Dyes
    黑色活性染料对大豆纤维针织物的染色
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    Study on Synthetical Utilization of Lignin from Alkaline Pulping Black Liquor
    碱法制浆液中木素综合利用的研究
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    Study on the Character and Mechanism of Degradation of Lignin in Paper Industry Black Liquor with Efficient Bacteria
    高效菌降解造纸液木质素的特性与机理研究
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    Study on Ultrafiltration-Dynamic Magnetic Absorption Treatment Technology of Kraft Black Liquor
    草浆液超滤—动态磁吸附处理技术的研究
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    Study on the Natural Pigment in Black Rice
    米天然(紫)色素的研究
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    Study on the Micronutrients Fe,Zn,Cu and Pigment in Black Rice
    米中微量营养元素Fe、Zn、Cu和米色素的研究
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    Measurement and Analysis of Rolling-Cutting Pressure for Broken Black Tea
    红碎茶揉切压力测试与分析
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    STUDY ON BLACK RICE PIGMENT
    黑米色素研究
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    Study no Tannins from Black Wattle Bark(Ⅰ)——Exratction and Fractionation of Tauuius and Ideutification of Flavan-3-ols
    黑荆树皮单宁组分研究Ⅰ——单宁提取分级和黄烷—3—醇分离鉴定
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    Black Rice Biscuits for Children
    黑米儿童饼干的研制
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    Determination of Iron,Manganese and Zinc in Black Rice Beer and Black Beer by FAAS
    FAAS法测定黑米啤酒、黑啤酒中微量铁、锰、锌
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Effects of garlic and black grape extracts on the activity of adenosine deaminase from cancerous and noncancerous human urinary
      
A black-scholes formula for option pricing with dividends
      
We obtain a Black-Scholes formula for the arbitrage-free pricing of European Call options with constant coefficients when the underlying stock generates dividends.
      
The impact of different interference substrate materials for improving the color travel effect was studied, and the influence of white and black background on the hue and the color travel effect were studied.
      
Nutrient Dynamics of Fine Roots in the Mixed Plantation of Poplar and Black Locust
      
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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%。

The freshly harvested mushrooms, subjected to 50-100 KR of 60Co r-irradiation, under the house stemperature (16-21℃) and low temperature (4-10℃) were demonstrated marked effects of fresh preservation. Under the house temperature conditions more than 95% of mushrooms, subjected to r-irradiation, were preservated their fresh state for 6 days, and the veils were not broken.Which is best in the conditions of 100 KR irradiation.The unstreatment mushrooms(control)began break their veils by the third day after the...

The freshly harvested mushrooms, subjected to 50-100 KR of 60Co r-irradiation, under the house stemperature (16-21℃) and low temperature (4-10℃) were demonstrated marked effects of fresh preservation. Under the house temperature conditions more than 95% of mushrooms, subjected to r-irradiation, were preservated their fresh state for 6 days, and the veils were not broken.Which is best in the conditions of 100 KR irradiation.The unstreatment mushrooms(control)began break their veils by the third day after the experiment.Under the low temperature (4-10℃)conditions the duration of fresh preservation prolongated to 20-40 days,the unbroken veils reached 100%. The 50-100 KR r-irradiation can inhibite the activity of mould fungus.The paper boxes full of holes are the best material for the mushrooms which are kept fresh after irradiation.The second best material for package is the cotton yarn bags. The can keep the fresh mushrooms dry, clean and white and keep their good form.But the poly-ethlene plastic bags are the worst for keeping fresh because they make the mushrooms mud and turn to brown and black.There is liquid in the bage.The results from analysis of nutritional elements(Proteri-,Fat,car-bonbydrate,vitamine,water)of irradiated mushrooms shoued that they not losed-their nutritional value.The irradiated mushrooms were tasted by about 60-100 cooks, staffs and workers from 1978-1981.They all considered that the irradiated mushrooms were all in gay colour,fragrant,very dilicious and had no unusual smell,

经5—10万伦~60钴丙种射线辐射的新鲜蘑菇,在室温16—21℃和在低温4—10℃条件下,有明显的保鲜效果。在室条件下,可使蘑菇在6天内保持95%以上不破膜、开伞,以10万伦为最佳。对照组第三天即开始破膜开伞。在低温4—10℃条件下,可使保鲜时间延长至20—40天,100%不开伞,5—10万伦有抑制霉菌生长的作用。 辐射保鲜蘑菇的色装材料,以有孔的纸盒为最好,其次是纱布袋。它们保鲜的蘑菇干爽、洁白、形状好;而聚乙稀/尼龙薄膜效果最差,保鲜的蘑菇为粘稠,色褐黑,袋内有液体。 经过分析辐射保鲜蘑菇的营养成份(旦白质、脂肪、碳水化合物,维生素、水分)没有损失。辐射保鲜的蘑菇从1978—1981年经名厨师和各种工作人员约60—100人的品尝,一致认为,辐射的蘑菇色、香、味皆好,无异味。

The experiment was studied on the effect of the rolling or cutting machine on the cellular tissue damage and the quality of black tea by microtdchnique and chemical evaluation. The result showed that the individual leaf cell wasn't broken. Merely, the tissue of leaves' cells ware lowed, shifted and distorted. The various rolling or cutting machine, which were different in work principle and lead to different in acted ways and damage degree.The taste of black tea was weak by used the L.T.P, which...

The experiment was studied on the effect of the rolling or cutting machine on the cellular tissue damage and the quality of black tea by microtdchnique and chemical evaluation. The result showed that the individual leaf cell wasn't broken. Merely, the tissue of leaves' cells ware lowed, shifted and distorted. The various rolling or cutting machine, which were different in work principle and lead to different in acted ways and damage degree.The taste of black tea was weak by used the L.T.P, which couldn't damage the certral part of leave's splinter. When the tea leaves were acted by a series of machine, the damaged degree of cellular tissue was increesed. Which affected she quality of black tea, especially, was beneficial to increese the etrength of black tea.

本文从微观方面对揉切机具与叶细胞组织损伤的关系,叶细胞组织损伤与红碎茶品质的关系进行初步探讨,目的在于合理选择和利用现有制茶机具,提高红碎茶的品质。

 
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