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  “℃ temperature”译为未确定词的双语例句
    The results showed that the hydrolyzation of corn protein could be restrained effectively under conditions of 8 h reaction time,60℃ temperature and 0.05~0.1 mol/L HCl,the deamidation degree could reach 28.6 %,which resulted in the improvement of ESI from 8.2 m~2/g to 26.7 m~2/g,and ESA from 32% to 74.5% compared to the wild protein.
    结果表明:反应时间8 h,温度60℃,盐酸浓度0.05-0.1 mol/L为较好的反应条件,在此条件下能有效的抑制蛋白水解,去酰胺度达到28.6%,对应改性蛋白的乳化活性和乳化稳定性从原始蛋白的8.2 m2/g和32%提高到26.7 m2/g和74.5%。
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    The study indicated that the recovery rate is best when we using 40% ethanol (94.5% v/v) to soak garlic pellet for 2 hours,and then extract the soak juice with supercritical CO_2 extraction under 35℃temperature,15 MPa pressure and 8kg·h~(-1) rate of flow of CO_2,and the content of allicin is 60.54%.
    试验测试表明:用40%浓度为94.5%的乙醇浸泡大蒜颗粒2h,将浸出汁液经超临界CO_2萃取,在萃取温度35℃,萃取压力15 MPa,CO_2流量为8kg·h~(-1)的条件下,出油率最高,大蒜素含量60.54%。
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    Operating conditions were UV-291nm detection, Nova-pak C18 column 150mm×3.9mm i.d. , and the flow phase of v(methanol)/v(water)=(36:64,plus 0.1% phosphoric acid) ,the flow speed of 1.0ml/min , 10ul injection volume , 30℃temperature for column.
    在UV-291nm 作检测波长、Nova-PakC18不锈钢柱3.9mm×150mm 作色谱柱、甲醇-水(36:64)(0.1%磷酸)作流动相、1.0ml/min 流速、进样量为10μl、柱温为300C 的条作下,能准确快速地测定α-HT 的含量。
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    The result showed that the optimize technology for carotenoids extraction from carrot pomace was: ethyl acetate/ethanol (2:1,v/v) as solvent , 0.08mm grinding granularity, 57℃temperature, 15:1 liquid-solid ratio, and 2 times extraction with 60min per time.
    结果表明较佳的提取工艺为:以乙酸乙酯/乙醇(2:1)为溶剂,物料粒度为0.08 mm,提取温度57℃,液料比15:1,二次提取,每次1h。
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    The optimun conditions are 50℃temperature;
    确定了牡蛎酶解的最佳工艺条件为:酶解温度50℃;
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As the result of a series of experiments, the following conclusions can be made: 1. The optimum pH of saccharifying enzyme and maltase of the submerged culture of Aspergillusniger, NRRL 330 is between 3 and 5 at the temperature below 60℃. At any value of pH, the optimumtemp. is 60℃. At higher temp. the sensitivity of these amylases toward pH will be greater. Beyondthe optimum pH range, the saccharifying enzyme and maltase are much more stable at the acid sidethan at the alkaline side. When pH is over 6,...

As the result of a series of experiments, the following conclusions can be made: 1. The optimum pH of saccharifying enzyme and maltase of the submerged culture of Aspergillusniger, NRRL 330 is between 3 and 5 at the temperature below 60℃. At any value of pH, the optimumtemp. is 60℃. At higher temp. the sensitivity of these amylases toward pH will be greater. Beyondthe optimum pH range, the saccharifying enzyme and maltase are much more stable at the acid sidethan at the alkaline side. When pH is over 6, the activities of the saccharifying enzyme and maltasedecrease greatly; at pH 7, as the temp. increasing to 70℃, they almost lose their activities. 2. The optimum pH of the dextrinizing enzyme of the submerged culture of Asp. niger is alsobetween 3 and 5. The optimum temp. is 60-70℃. At the optimum pH, the dextrinizing enzyme increasesin direct proportion with the temp. Same as saccharifying enzyme its sensitivity toward pH increaseswhen the temp. is higher. 3. From the results of the experiments ncerning the thermal resistance of saccharifying enzymeof submerged-culture of Asp. niger and A. oryzae, we know that the thermal resistance of the formeris much stronger than that of the latter. When treated at 50℃ for 3 hrs, the saccharifying activity of A. niger lost only by 10%, whilethat of A. oryzae by 70%. When Asp. niger, NRRL 330 is treated at 60℃ for 1 hr., only 35% of thesaccharifying activity is lost; while at the same condition, 80% of the saccharifying activity of A. oryzaewill be lost. In the manufacture of alcohol, amylase which acquires stronger thermal resistance always givebetter results. If the thermal resistance of amylase is strong, the saccharifying temp. of the mash may be higher.Concerning this point the following advantages may be mentioned: (1) At higher temp. the decrease in the viscosity of the mash and the increase in the rate ofsaccharification are both favorable for the fermentation process. (2) Prevention of bacterial contamination at higher temp. of saccharification results higheralcohol yield. (3) Having acquired greater thermal resistance, the saccharifying enzyme during and after thesaccharification process will be negligibly destroyed, which in turn will not effect much of its effectiveness. 4. By using Kitahara's method of fractional quantitative analysis to decide the type of amylasescontaining in the submerged culture of A. niger and A. oryzae, the following results are obtained: At the value of pH 2.5, the saccharifying activity of A. oryzae is entirely lost, so the amylase ofA. oryzae may belong to α-type. Although the pH is lowered to 2.5, the liquifying power of A. niger, NRRL 330 is only slightlyeffected. In this case, A. niger, NRRL 330, perhaps contains an acid fast liquifying enzyme, which, onthe contrary, being destroyed at pH 7 (55℃), is different from the ordinary α-amylase. Moreover, the saccharifying enzyme of A. niger is only slightly effected at pH 7 (55℃). It isobvious that this amylase is not the same as the ordinary β-amylase. At pH7 (55℃ 15 min), ere is no great influence on maltase activity of A. niger. But this resultdiffers from Kitahara's report appreciably. From the above experiments, we can see that the acid resisting power of amylases of A. nigeris much stronger than that of A. oryzae.

由淀粉质原料制造酒精以液体麯为糖化剂时,对于液体麯所含各种淀发酶的特性,必须彻底明了,方能确定糖化所需的最适温度、时间与pH值,否则淀粉酶在制造过程中受到损害,结果将大大影响淀粉利用率。本试验中,黑麯霉以Asp.niger,NRRL 330为菌种,黄麯霉以Asp.oryzae,No.7为菌种。报告内容分为:Ⅰ温度、pH对于黑麯霉的液麯糖化酶的影响。Ⅱ温度、pH对于黑麯霉的液麯α淀粉酶的影响。Ⅲ温度、pH对于黑麯霉的液麯麦芽糖酶的影响。Ⅳ黑麯霉的液麯麦芽糖酶的最适温度。Ⅴ黑麯霉的液麯黄麯霉的液麯淀粉酶的耐热性比较试验,Ⅵ黑麯霉、黄麯霉的液麯淀粉酶类型的研究。

By utilizing an automatic controlling device for the air conditioning equip.ment in a small spinning laboratory, possible variations in temperature and relative humidity of the air are studied. According to the actual measurement, the maxinum variation of temperature of the air is ±0.5℃., while that of relative humidity,±4%. The construction diagrams and functions of the mechanisms of the device are given and the possibilities of increasing its sensitivity are also discussed.

本文叙述了一个小型纺织工艺试验室温湿度调节设备的自动控制装置。对同一控制装置采用不同的控制方法的效果进行了理论分析和实际测定。本装置的准确度为温度升降差异±0.5℃,相对湿度波动差异±4%。文中对所采用的控制装置的机构及作用原理作了描述,还讨论了进一步提高控制质量的方法。

In this paper, the technological processes of the production of iron-base porous metal spindle bolster and investigations of its physical and working properties are made. From testing results, we see that under same spindle speed, in conparison with ordinary cast iron spindle bolster, the use of 2° iron-base porous metal bolster lowers the temperature of lubricating oil by 0.8—1.1℃, reduces wear of both spindle and bolster, diminishes splashing of spindle oil, and reduces consumption of power and lubricants....

In this paper, the technological processes of the production of iron-base porous metal spindle bolster and investigations of its physical and working properties are made. From testing results, we see that under same spindle speed, in conparison with ordinary cast iron spindle bolster, the use of 2° iron-base porous metal bolster lowers the temperature of lubricating oil by 0.8—1.1℃, reduces wear of both spindle and bolster, diminishes splashing of spindle oil, and reduces consumption of power and lubricants. It could be used under higher spindle speed, say, 16000~17000 R. P. M.

本文系对棉紡厂高速生产后,細紗錠速普遍增加,普通铸铁平面軸承錠胆磨損快,飞油多的缺点,研究采用新的鉄石墨含油减摩材料,以改进錠胆質量和使用寿命。本文介紹了鉄基含油錠胆的生产工艺过程、成品性能和运轉試驗。初步分析証明:在同样錠速运轉条件下,采用台油錠胆可降低油溫1.5~2°F,减少錠子錠胆磨損量,减少飞油并可节約用电用油。根据成品性能測算,可适应JS标准式錠子16000~17000R/M的高速运轉。根据本文介紹的生产工艺过程,具有一定条件的棉紡厂修机車間,可以采用正式生产。

 
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