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传统制
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  “传统制”译为未确定词的双语例句
     Traditional enterprise application integration has once been the best selection, but the traditional integrated method that spends expensively, is complicated to realize, already the more and more unsuitable needing of integration under the new situation of Internet.
     传统的企业应用集成方法曾一度是解决传统制造型企业的应用集成的最佳选择,但是传统制造型企业的集成方法实施代价高,实现复杂,并且已经越来越不适合Internet新形势下的集成需要。
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     The application of enzymatic liquefaction to the treatment of various fruit and vegetable pulp is summarized,and its influence on liquefaction effect,juice yield,clarity and nutritional composition is studied.
     综述了运用酶液化法处理不同果蔬浆,研究其对果蔬浆液化效果、出汁率、澄清度、营养成分等因素造成的影响,并比较了与传统制汁工艺的差异。
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     The results of the orthogonal experiments indicated:the operation condition of backward extraction:extraction time:90 min,the concentration of salt:1 2 mol/l,pH of water:7 7 Comparised with the usual method,the extraction of oil has little difference.
     反萃条件为 :萃取时间 90min ,水的pH值 7 7,KCl浓度 1 2mol/ 1,与传统制油工艺比较 ,油的萃取效果基本相同
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     From the value chain point, for large tradition manufacturing business enterprise of our country, the B2B electronic commerce impact primarily the upper chain stage, namely between product manufactory and supplier contact.
     论文从价值链的角度指出,对于我国大型传统制造型企业而言,B2B电子商务模式对价值链的冲击主要是上游阶段,即冲击产品制造商与供应商之间的相互联系。
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     Some modern high technologies to reform the traditional industry of wooden craft's fan are studied.
     对象牙色工艺木扇等样品的试制与产品的批量生产系统性、以及产品性能和废水环境检测等现代技术对传统制扇技术改进进行了研究。
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     X.
     传统X.
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     The conventional R.
     传统R.
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     A Prelimimary Inquiry into the Ideology of the Hakkas' Trditional Utensil Making
     客家传统器思想初探
短句来源
     The Investigation on Jingdezhen Classical Workshop
     景德镇传统瓷作坊的研究
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     A Rustic Opinion Abont Mourning Apparel System of China
     服刍议
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  traditional making
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Jingdezhen Classical Workshop having evolved for a long time, began to shape into its completion about the Ming Dynasty (1368—1644 A.D) and lasted ever since then (seeing Fig. 1) It is an important part of valuable experiences in classical pottery-making of Jingdezhen. It provides us with a good subject and a careful investigation on Jingdezhen ceramic technology in history. By investigation and measuring the size of the existing classical workshop, the paper presents three sketches of the workshop (seeing...

Jingdezhen Classical Workshop having evolved for a long time, began to shape into its completion about the Ming Dynasty (1368—1644 A.D) and lasted ever since then (seeing Fig. 1) It is an important part of valuable experiences in classical pottery-making of Jingdezhen. It provides us with a good subject and a careful investigation on Jingdezhen ceramic technology in history. By investigation and measuring the size of the existing classical workshop, the paper presents three sketches of the workshop (seeing below). Based on the sketches as well as the technological cha- racteristies of classical pottery-makng here, the paper made some comments on its subtlety and rationality in both architecture and technological arrangements of the workshop. 1. The general appearance of the workshop, similar to the inhabited courtyard, stands independ, simple and quiet. 2. The technological arrangement inside keeps close touch, all processes of production are in good order. So it is convenient for workers to operate by hand. 3. Due to the close combination of the technological arrangements and the architecture, it has made optimal use of its plane and the upper space. Simple in construction, the workshop is economical, practical and subtle in design.

景德镇传统制瓷作坊,就其建筑总体形式来说,它起于何时?尚待考证,可能出现于明代。它是景德镇古典制瓷经验中的一个组成部分,是一个值得总结和研究的课题。本文以现存的传统制瓷作坊为实例,结合传统制瓷工艺特点,描述了这种作坊的建筑形式及其内部的工艺布置;论证了它在建筑上及其工艺布置上的巧妙与合理性。认为这种作坊,外形上似家居庭院:独立、朴素、幽静;内部与生产工艺紧密结合,布置紧凑、方便操作、构造巧妙、经济实用。

This article presents the analysis of the fragrance and the catechin in Puer Tea with the techniques of GC-MS and HPLC. It indicates that during the fermenting process of Puer Tea, the reaction of oxidation and resolution increases owing to the vigorous metabolic action of beneficial microbes. The result of the reaction mentioned above causes great changes in the major chemical compositions which determine the aroma and taste of tea. The achievement has great significance for the formation of ingredients with...

This article presents the analysis of the fragrance and the catechin in Puer Tea with the techniques of GC-MS and HPLC. It indicates that during the fermenting process of Puer Tea, the reaction of oxidation and resolution increases owing to the vigorous metabolic action of beneficial microbes. The result of the reaction mentioned above causes great changes in the major chemical compositions which determine the aroma and taste of tea. The achievement has great significance for the formation of ingredients with special flavour in Puer Tea.

普洱茶香气成分多在制造中形成。大多为脂肪酸、类胡萝卜素及紫罗兰酮的氧化降解产物。其形成与长时间的堆积发酵及日光干燥中产生的氧化降解和光氧化作用有关。普洱茶的醇厚回甘滋味是茶叶在长期堆积和贮藏中,儿茶素类剧烈氧化聚合所致。其反应条件与发酵中嗜热性微生物代谢关系密切。普洱茶传统制法引起茶叶中主要成分的变化,值得茶医药学的深入研究。

The traditional processing with drug juice has a long history, rich contents, rigid regularities and a variety of method. It is one of the important processing methods in Chinese medicine. To systematize and make better use of the traditional methods of processing drug juices, this paper has conducted an investigation from such angles as historical background, approximate rules of composing and clinical application.

药汁制法历史悠久,内容丰富,方法多端,规律性强,是中药炮制的重要组成部分。为了发掘整理和运用研究这一传统制法,本文从历史概况、组成规律。临床运用等方面进行了探讨,为进一步研究提供参考。

 
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