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infused leaf
相关语句
  相似匹配句对
     On "Leaf"
     说“葉子”
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     The stem and leaf of E.
     大戟茎叶对试鼠无毒杀作用。
短句来源
     C: no aprotinin was infused.
     C组:输注同等容量的生理盐水。
短句来源
     the patients in group C was infused as usual.
     对照组仅给予常规补林格液81。
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The relations among pigment materials, color features and qualities of tea were analyzed by measuring them of processed congou samples of 7 suits. The results show that only TF amouts differ very significatly in tea grades which correlations with brightness, multicolor of milk reveals positive color of tea infusion, and that of infused tea leaves.r, the relative coefficients, are respectively 0.7198**, 0.8853**, 0.8412** and 0.885 4**. With the tea grade going up, the values of b, a~2+b~2 of milk...

The relations among pigment materials, color features and qualities of tea were analyzed by measuring them of processed congou samples of 7 suits. The results show that only TF amouts differ very significatly in tea grades which correlations with brightness, multicolor of milk reveals positive color of tea infusion, and that of infused tea leaves.r, the relative coefficients, are respectively 0.7198**, 0.8853**, 0.8412** and 0.885 4**. With the tea grade going up, the values of b, a~2+b~2 of milk color of tea and L, b , a~2+b~2 of infused tea increase, rare respectively -0.3978**,-0.3892**, -0.6291**,-0.5426** and -0.4823**. By step wise regression analysis, the main color factors are in the order of bringhtness of infused leaves, brightness of milk color of tea infusion, TF cotent and orange-yellow value of tea infusion, according to their effect on tea quality, which shows that R=0.841 9**. Three main factors have been found in main surface color characteristics. The firrst factor ( Y~3 ) is integrative factor of color, the second ( Y_2 ) color brightness and the the third (Y_3) multicolor of tea infusion. Y_1 reveals positive correlation to tea quality while Y_2negative. Three parts of TF are separated by Sephadex LH20 and are of positive correlation to tea quality.

分析了七套工夫红茶色素物质、色泽指标等与品质的关系,借助费歇尔判别分析,建立了判别函数,并对工夫红茶等级色泽指标的量化及通过色泽鉴别品质的可行性问题进行了探讨。

Analysis of the pigments extracted from the tea dhool indicated that the soluble pig- ments of the brew of green tea increased and its colour got darker in the manufacturing process.Brew colour was related to the strength of rolling and the time length of drying in processing.The pigments of the fresh leaves constituted the chief pigments of the infused leaves.Some new pigments were formed in processing while chlorophyll,especially chlorophyll a,grestly deereased.

对绿茶制造中颜色的变化研究表明,在制造工序中,茶汤颜色不断加深,水溶性色素种类增加。揉捻轻重和干燥时间,对汤色有一定影响,揉捻轻、干燥脱水时间短,有利于保存绿茶色泽。鲜叶的色素。为构成绿茶叶底色泽的主要色素,在制造中有新的色素产生。但叶绿素总量减少,叶绿素 a 在成茶中保存很少。

Comparison on aroma and taste of oolong tea between two organoleptic evaluation methods was carried out. In aroma, the scores of medium quality and defective tea by traditional evaluation methods of oolong tea were higher than that by new method which the infusion was obtained by "3 0 g tea sample_brewing with 150 ml boiling water_infusing 5 minutes ". It meant that the method of smelling the infused leaves was more effective to detect the poor and defective aroma than that of smelling the infusion....

Comparison on aroma and taste of oolong tea between two organoleptic evaluation methods was carried out. In aroma, the scores of medium quality and defective tea by traditional evaluation methods of oolong tea were higher than that by new method which the infusion was obtained by "3 0 g tea sample_brewing with 150 ml boiling water_infusing 5 minutes ". It meant that the method of smelling the infused leaves was more effective to detect the poor and defective aroma than that of smelling the infusion. In respect of taste, the briskness, strength and body of the infusion was affected by the infusion time in traditional method, and further the reappearances of tasting results was also affected; but there were no problems by using new method. Therefore, the new organoleptic evaluation method of oolong tea, which "using 3 0 g tea sample_brewing 150 ml boiling water_infusing 5 minutes", was more scientific and reasonable.

比较了两种不同感官审评方法香气和滋味的审评结果。在香气方面 ,采用传统乌龙茶审评方法 ,中档和次品茶的评分高于采用“3 0g茶样— 15 0ml沸水— 5分钟”审评方法所得的结果 ,即采用直接闻叶底的方法比带汤闻香更易发现茶的一些不良气味。在滋味方面 ,采用传统乌龙茶审评方法 ,由于受香气审评速度的影响 ,茶汤浸泡时间不一 ,从而影响滋味的浓度 ,进一步影响审评结果的重现性 ,而采用“3 0g茶样— 15 0ml沸水— 5分钟”审评方法就不存在这一问题。因此 ,采用“3 0g茶样— 15 0ml沸水— 5分钟”审评方法审评乌龙茶更科学、合理、易于操作。

 
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