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honey
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  蜂蜜
    A STUDY OF THE PROCESS CONDITION IN CLARIFICATION OF HONEY DRINKS WITH A PECTASE PREPARATION
    果胶酶制剂澄清蜂蜜工艺条件的研究
短句来源
    The paper studied the best ingredient by adding honey,white sugar,citric acid,stabilizers,regards polyploidy dandelion and tea juice as the main materials. The result showed the best ingredient:addition of polyploidy dandelion juice to green tea juice is 2∶1,white sugar is10%,citric acid is 0.3%,stabilizer is 0.25% and honey is 1.0%.
    以多倍体蒲公英和绿茶萃取汁为主要原料,添加白砂糖、蜂蜜、柠檬酸和稳定剂,经试验确定了复合饮料最佳配方为:多倍体蒲公英萃取汁与绿茶汁的体积比2∶1,白砂糖添加量10%,柠檬酸添加量0.3%,稳定剂添加量0.25%、蜂蜜添加量1.0%。
短句来源
    Loquat leaf drink consisting of 70% leaf's water-extract, 6% sugar, 2.4% honey, 0.4% citric acid, and 0.15% composite thickener is most acceptable as judged by a sensory part. The concentration of flavonoids in the drink is 0.858~0.987 mg/L, amino acid is 108~115 mg/L, and soluble sugar is 210~230 mg/L.
    枇杷叶植物饮料的口味配方为澄清的枇杷叶水提液用量70%,蔗糖6%,蜂蜜2.4%,柠檬酸0.4%,复合稠化剂0.15%,产品中含黄酮类化合物0.858~0.987mg/L,氨基酸108~115mg/L,可溶性糖210~230mg/L。
短句来源
    The results showed the best formula as follows: rice vinegar 5%,ginger juice 8%,sugar and honey 8% and stabilizer 0.01%.
    结果表明:姜汁米醋饮料的最佳配方是米醋5%、姜汁8%、糖和蜂蜜8%、稳定剂0.01%。
短句来源
    The best formula were determined through experiments and sense evaluation as follows:35 % of the clarified juice of Perilla,2.5 % of honey,6 % of sugar,0.3 % of citric acid.
    通过正交试验和感官评定的方法得出最佳配方为:澄清紫苏汁35%,蜂蜜2.5%,蔗糖6%,柠檬酸0.3%。
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    STUDY ON CHARACTERS OF QUALITY OF RAPE HONEY OF MICROWAVE HEATING
    油菜的微波加热及其品质特性研究
短句来源
    Application of PLC and Touch Screen in Centrifugal Honey Separation Machine
    触摸屏与PLC在离心式分机中的应用
短句来源
    Study on processing technology of compound fleshy juice of Guanxi honey pomelo and kelp
    琯溪柚海带复合果汁加工工艺的研究
短句来源
    Microware heating is suitable to pasteurization of honey. The atoptable temp. is 72±2℃.
    微波加热油菜在30℃、60d的贮藏中品质基本稳定,表明微波加热适用于油菜的巴氏杀菌,其适宜加热温度为72±2℃。
短句来源
    The extracting rate of Guanxi honey pomelo juice was increased by approximately 24% with 0.4% pectinase enzymolysising at (45±2)℃ for 90 min.
    琯溪柚汁提取时,用0.4%的果胶酶制剂在(45±2)℃下酶解处理果浆90min,可使果实的出汁率提高24%左右。
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  “honey”译为未确定词的双语例句
    The experiment shows that the best for- mula is:fruit juice of Piteguo 30%,sugar 10%,honey 0.8%,caramel 0.1%,citric acid 0.06%.
    实验表明啤特果果汁饮料的最佳配方为:啤特果汁30%,白砂糖6%,山花蜜0.8%,焦糖色0.10%,柠檬酸0.06%。
短句来源
    A Study on Hawthorn Honey Jujube Drink
    山楂蜜枣饮的研究
短句来源
    Production Practice and Disscussion on Spinning of High Content and High Honey content Sultani
    高比例高含糖苏丹棉的纺纱生产实践与探讨
短句来源
    Study on Mechanism of Clarifying Honey Wine
    蜂蜜酒澄清机理研究
短句来源
    The controlling study on parameter of fermentation in Honey wine
    蜂蜜酒发酵参数控制研究
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  honey
Compounds determining brand- or technology-specific aroma tones (floral, fruit, honey, black-currant, nightshade, yeast, oak-cask, thermal-treatment, etc.) are identified.
      
ex Fr.) Kumm.) and honey mushroom (Flammulina velutipes (Curt.
      
Thin-layer chromatography of neutral sugars contained in water-soluble binders (gum and honey) was studied on silica gel plates impregnated with solutions of alkali, alkaline-earth, and transition metal sulfates at different pH and concentrations.
      
Heat emission by the honey-bee larvae, prepupae, and pupae was investigated by microelectrocalorimetry.
      
The use of fossilized honey for paleoecological reconstruction: A palynological study of archeological material from Georgia
      
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The combinations of weaves with various tightness in different parts of a fab- ric can produce particular appearance effects, such as mock leno, cord, honey comb, spider etc. This paper deals with the mechanical analysis of fabrics, and illustrates the causes for these particular appearance effects discussed above.

在织物联合组织中,由于不同松紧程度的组织互相配合,使织物表面产生各种特定的外观效应,如透孔、凸条、蜂巢、网目等。本文就前三种组织形成织物相应的特殊外观效应,从受力观点进行了解释。

The rheological properties of New Zealand clover, kunshan acacia and Nanjing acacia; and Chiese astragalus honeys are compared with respect to: (1) Theological models and parameters, (2) relations between Theological parameters and temperatures, and (3) thixotropic properties. Reasons why these differences occur are also explained.

本文从下列三方面对新西兰翘摇蜜、我国昆山洋槐蜜(原拟出口)与南京市售洋槐蜜、紫云英蜜的流变特性进行比较:(一)流变模型和流变参量。(二)流变参量随温度变化的规律。(三)触变性,并对产生这些差异的原因作出解释。

This paper deals with the methods of softening timber by RF heating and of fixing the shape of bending stock by RF drying, taking P. stenoptera and C. tricuspidate as the sample, and analyzing the main factors such as power density and wood moisture content. The rate and quality of softening timber by RF heating are tested, and the time needed for fixing the shape by RF drying and honey combing degree of bending stock are determined under the various power conditions. The tests show: 1. The time needed...

This paper deals with the methods of softening timber by RF heating and of fixing the shape of bending stock by RF drying, taking P. stenoptera and C. tricuspidate as the sample, and analyzing the main factors such as power density and wood moisture content. The rate and quality of softening timber by RF heating are tested, and the time needed for fixing the shape by RF drying and honey combing degree of bending stock are determined under the various power conditions. The tests show: 1. The time needed for softening timber by RF heating is less than about 12 times that by steam-softening. 2. The time needed for fixing the shape of bending stock by RF drying is less than from 120 to 180 times that by the traditional kiln drying, even more, a better quality can be obtained.

本文探讨了木材高频加热软化和弯曲毛料的高频干燥定型方法,以柘树和枫杨为试材,对高频加热功率密度和木材含水率等主要影响因素作了试验分析。测定了木材在高频加热条件下的软化速度和软化质量;测定了弯曲毛料在不同的高频加热功率密度条件下的干燥定型时间以及毛料内部裂纹发生情况。与木材蒸煮法软化相比,高频加热软化能提高工效约12倍,弯曲毛料采用高频干燥定型工艺比传统的窑干法干燥定型工艺提高工效120~180倍,并可获得较好的干燥定型质量。

 
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