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bread
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  面包
     The frequencies of bread making positively related subunit combinations 1/14+15/5+10,1/7+8/5+12 and 1/7+8/5+10 were 0.53%,0.53% and 11.58%,respectively.
     对面包烘烤而言,优质亚基组合1/14+15/5+10、1/7+8/5+12和1/7+8/5+10出现频率较低,分别为0.53%、0.53%和11.58%;
短句来源
     The qualified rates of pastries,bread and cakes class were 79.58%,90.50%,90.87%,respectively,showing significant difference(χ~2=15.68,P<0.01).
     蛋糕、面包、饼类的合格率分别为79.58%、90.50%、90.87%,各类糕点比较差异有显著性(χ2=15.68,P<0.01)。
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     New High-protein Top-quality Wheat Variety PH82-2-2 for Bread
     高蛋白优质面包冬小麦新品种PH82—2—2
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     Effect of Allelic Variation at the Glu-1 and Glu-3 Loci and Presence of 1BL/1RS Translocation on Pan Bread and Dry White Chinese Noodle Quality
     Glu-1和Glu-3等位变异及1BL/1RS易位与面包和面条品质关系的研究
短句来源
     QUALITY ANALYSIS OF HIGH PROTEIN WINTER BREAD WHEAT VARIETY PH82-2-2
     优质面包小麦PH82-2-2的品质分析
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  “bread”译为未确定词的双语例句
     The frequencies of steamed bread making positively related subunit combinations 1/7+8/2+12 and null/7+8/2+12 were 6.32% and 19.47%,respectively;
     适合制作优质手工馒头的亚基组合1/7+8/2+12和null/7+8/2+12出现频率分别为6.32%和19.47%;
短句来源
     and (1, 7+9, 5+10) and (N, 14+15, 2+12) are not suitable for making high-quality of hand-made steamed bread (Table 4).
     (1,7+9,5 +10 )和 (N ,14 +15 ,2 +12 )不适宜制作优质手工馒头。
短句来源
     HMW-GS N,2+10,2+11,2+12 and 17+18 were the worst subunits for steamed bread.
     N、2+10、2+11、2+12和17+18亚基对馒头评分指标贡献普遍较小,属于劣质亚基。
短句来源
     Studies on the Effect of phlb Gene on the F_1, BC_1, BC_2, BC_3 of Crosses between Bread Wheat and Ae. variabilis and the Transfer of Cereal Root knot Nematode (M. naasi) Resistance
     phlb基因对普通小麦×易变山羊草 Ae.variabilis杂种F_1、BC_1、BC_2、BC_3及转移抗禾谷类根结线虫M.naasi基因影响的研究
短句来源
     For different subunit combinations, (1, 7+8, 2+12) and (N, 7+8, 2+12) are suitable for making high-quality of hand-made steamed bread;
     在不同亚基组合中 ,(1,7+8,2 +12 )和(N ,7+8,2 +12 )适于制作优质手工馒头 ;
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  相似匹配句对
     Bread and Roses
     《面包和玫瑰》
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     BREAD AND TULIPS
     面包与郁金香
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  bread
It was found that the ratio of these enzymatic activities correlated positively with dough physical properties and flour bread-baking quality.
      
Effect of Vernalization and Red Light Illumination of Seedlings of Bread Wheat (Triticum aestivum L.) on the Temperature Profile
      
Phenotypic manifestations of Vrn(vernalization) and Ppd (photoperiod) genes responsible for transition of bread wheat Triticum aestivumL.
      
Changed temperature profile is a radical control mechanism of phosphodiesterase activity in response to the influences (red light and vernalizing temperatures) responsible for competence of various bread wheat forms for generative growth.
      
Trends in Genetic Diversity Change of Spring Bread Wheat Cultivars Released in Russia in 1929-2003
      
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Standard wheat flour (about 85% extraction) and mixed maize-soybean flour are consumed as staple foods in North China. They ate usually used to prepare steamed bread. The wheat flour dough is leavened by natural fermentation and the acid produced is neutralized with soda. In the preparation of maize-soybean bread, a small amount of sodium bicarbonate is added for leavening purpose; The other products prepared from wheat flour are noodles, unleavened pancake (烙饼), roast cake (烧饼) and Chinese doughnut...

Standard wheat flour (about 85% extraction) and mixed maize-soybean flour are consumed as staple foods in North China. They ate usually used to prepare steamed bread. The wheat flour dough is leavened by natural fermentation and the acid produced is neutralized with soda. In the preparation of maize-soybean bread, a small amount of sodium bicarbonate is added for leavening purpose; The other products prepared from wheat flour are noodles, unleavened pancake (烙饼), roast cake (烧饼) and Chinese doughnut (油条).Since the above products provide an important source of calories, proteins, and vitamin-B complex, any significant loss in the cooking process might well affect the nutritive value of the diet. Except the preparation of noodles in which case the cooking water is discarded, there is practically no effect of the cooking process on the proximate composition of either cereal flour product. The loss of protein in noodles as a resultof preparation is about 2-5% of the original protein content.In most cases, the loss of thiamin in the fermentation process of the wheat flouris about 0.04 mg% on the basis of the weight of the flour. The amount lost seems to be independent on the original content of this vitamin in the flour. In this process, the loss of riboflavin is about 20% (18-38%) while that of nicotinic acid is insignificant.Steaming does not reduce the thiamin, riboflavin, or nicotinic acid content.When 6 gms. of sodium bicarbonate are added to 1.5kg. maize-soybean flour before, steaming, there is no loss of thiamin in the finished product.The riboflavin content is slightly lowered in baked unleavened pancake, but there seems to be no effect on thiamin or nicotinic acid. However, in baking theroast cake, the retention of thiamin is only 70% of the original content of the raw material., This is probably due to the high temperature employed in the cooking procedure.The thiamin ox wheat flour is completely destroyed during preparation of the fried Chinese doughnut, and the retention of riboflavin and nicotinic acid is only about 50%.Retention of the vitamin-B complex is about 60-70% after noodles have been cooked.

本试验研究了粉状谷类食品,经过一般的烹调过程后营养成分的变化。结果证明一般营养素如蛋白质、脂肪、粗纤维、无机盐、钙及磷,经过烹调后,变化不大。在进行膳食调查时,可以用生谷类食品来计算这些营养成分,其中某些营养成分的含量如蛋白质却因来源不同而有一定的差别。 调制窝窝头时,每公斤加4克小苏打,对硫胺素、核黄素及尼克酸都没有影响。在制馒头的发酵及加碱过程中,硫胺素及核黄素都有些损失,一般介于15一20%之间。在一般蒸熟过程中,如蒸窝窝头及蒸馒头,硫胺素、核黄素及尼克酸均无甚损失。烙饼时,核黄素损失约为20%;烤烧饼使硫胺素损失约30%。炸油桧时,全部硫胺素破坏,而核黄素及尼克酸亦仅保留其原料含量的一半。在煮面条过程中,乙种维生素复合体损失约30—40%。

In China, Cufex uitattriorhynchus has a wide distribution. It has been found that this mosquito serves as n vector of Japanese B encephalitis inside as well as outside of the country. Virus of Japanese B encephalitis has been isolated repeatedly from this mosquito. It has been demonstrated, furthermore, that this mosquito might be infected by being fed an emulsion of infected mouse brain. Young mice bitten by this mosquito infected with the virus developed symptoms typical of encephalitis.Ecological studies...

In China, Cufex uitattriorhynchus has a wide distribution. It has been found that this mosquito serves as n vector of Japanese B encephalitis inside as well as outside of the country. Virus of Japanese B encephalitis has been isolated repeatedly from this mosquito. It has been demonstrated, furthermore, that this mosquito might be infected by being fed an emulsion of infected mouse brain. Young mice bitten by this mosquito infected with the virus developed symptoms typical of encephalitis.Ecological studies were carried out on this mosquito in Changsha, Hunan from May to October, 1957, with observations upon: (1) the duration from the moment of feeding to emergence of adults of next generation under laboratory conditions, (2) the (.cology of the larva in its natural habitats, and (3) the seasonal distribution of the mosquito.I. The laboratory temperature was maintained from 23?to 28癈 throughout the whole course of observation. Both day and night men were assigned to watch at the working spot to take notes. The results obtained are as follows: 1. In order to ascertain the exact time of feeding, fifty-nine mosquitoes were carefully observed to determine the time necessary for blood sucking on a cow. The shortest time from the outset of inserting the proboscis irito the skin of the cow to the moment of pulling off the pro-boscis was 2 minutes and 26 stconds, while the longest time was 7 minutes and 15 seconds with an average of 3 minutes and 19.2±19.8 seconds.2. Forty-three well-fed mosquitoes were chosen for oviposition, They were kept separately in glass chimneys (5.7 × 9.0 cm.), each of which was slightly immersed in a glass plate. Only 21 mosquitoes (48.84%) laid eggs. They performed their laying quietly on the surface of water. The average time for egg to mature within the ovary was 73.76± 2.06 hours. The lowest number of eggs laid was 15, while the highest number was 238, with an average of 124.43± 13.04 eggs per mosquito.3. The egg raft containing 238 eggs was used for rearing in the laboratory. All the eggs hatched simultaneously after 35 hours of incubation.4. Larvae of the same instar were bred in an enamelled green pan containing hay infusion which was changed daily. On the surface of hay infusion a film of bread powder mixed with yeast was sprinkled. Right arter each moulting, larvae were removed to another enamelled pan. Dead larvae were discarded as soon as discovered. The time needed from the first instar to the end of fourth instar averaged 144.09 hours, i.e., 6 day's and 0.09 hours (Table 1).5. It took. 38.83 hours in average to complete the pupal stage (Table 1).6. It took 291.92 hours or 12 days and 3.92 hours on an average from the time of feeding to the end of metamorphosis, and about 9 days from the time of egg deposition.7. The ratio 'between emergent males and females was 75 to 70, or 51.7% to 48.3% respectively.8. In rearing, the highest mortality occurred in the second stadium,, in which 70 larvae died, 29,4% of total number of larvae.9. Points in connection with biting, behavior and discrepancy in the time of oviposition, ecdysis among different instars, pupation and emergence were discussed.Ⅱ. For field observation on the ecology of larvae of Culex tritaeniorhynchus, eleven types of natural breeding places with a total of fifty localities situated in the suburbs of Changsha were selected. They included rice-fields, tare-fields, lettuce-fields, ipomoea-fields, lotus-roots-fields, trapa ponds, wells for drinking and pits for washing purposes, ponds, ditches and mountain caves with water. The first six types of habitats were definitely devoted to agricultural cultivation, while the latter five were not. Collecting in each of fifty localities was made once a week. In each habitat the collector made five dips by a conical dipper (9.7 cm) at random, took notes on the water temperature, height of the water column where larvae were found, brought back the plants.which grew in association with the larvae and a sufficient amount of water for the determination of hydrogen-ion concentration and dissol

1.本文报告了1957年春,实验室中三带喙库蚊血液消化、产卵、孵化、幼虫的各龄、蛹化、羽化等的初步观察结果。 2.同年5—10月,又初步观察了三带喙库蚊幼虫11型孳生地的十项自然环境因素。 3.自然界的十项环境因素,对此蚊幼虫孳生的影响,亦略加分析讨论。 4.通过11型幼虫孳生地的调查,得知此蚊幼虫多孳生在茭瓜田、蕹菜田、芋头田、稻田及藕田等5型中。 5.1957年三带喙库蚊幼虫全期最高峰的出现日期,与流行性乙型脑炎流行的最高峰恰相吻合。

For the TV Camera of the midical X--ray television vsed in low brightness, the signal to noise ratio S/N is a key problem. In this paper,wehave theoretically analysed the S/N of the Preamplifier, as a result, a newcircuit has been designed. The Components and transistors init are all madein China. Furthermore, the results obtained proved qvite satisfactoryat least with our bread--board. When the input current being 0.2 μApp,the frequency bandwidth 6MC and the output voltage 0.7Vpp, the S/Nranges from 45db...

For the TV Camera of the midical X--ray television vsed in low brightness, the signal to noise ratio S/N is a key problem. In this paper,wehave theoretically analysed the S/N of the Preamplifier, as a result, a newcircuit has been designed. The Components and transistors init are all madein China. Furthermore, the results obtained proved qvite satisfactoryat least with our bread--board. When the input current being 0.2 μApp,the frequency bandwidth 6MC and the output voltage 0.7Vpp, the S/Nranges from 45db to 50db.

对低照度使用的电视摄像机,例如医用X线电视,预放器的信噪比是很重要的问题,它是整机质量的关键。本文进行了理论分析,提出一种电路设计,全部采用国产元器件,制作了实验性电路板,获得了较好的结果。在输入电流0.2μA,频带宽6MC,输出0.7Vpp的情况下,信噪比皆处于45——50db的范围。(用美国UPSF信噪比测试仪测试)。

 
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