乾燥無灰的 的英文怎麼說

中文拼音 [gānzàowúhuīde]
乾燥無灰的 英文
dry ash free
  • 乾 : Ⅰ名詞1. （八卦之一） qian, one of the eight diagrams2. （姓氏） a surname Ⅱ形容詞（舊時稱男性的） male
  • 燥 : Ⅰ形容詞（缺少水分） dry Ⅱ名詞[中醫] （病因） dryness
  • 無 : 無Ⅰ動詞（沒有） not have; there is not; be without Ⅱ名詞1 （沒有） nothing; nil 2 （姓氏） a surn...
  • 灰 : Ⅰ名詞1 （物質燃燒后剩下的粉末狀的東西） ash 2 （塵土; 某些粉末狀的東西） dust 3 （特指石灰） lime...
  • 的 : 4次方是 The fourth power of 2 is direction
  • 乾燥 : arefaction
  1. The reactivity of different kind of coals, the reactivity of the same coal with different lithotype, and the reactivity of char with different carbon conversion rate were checked by using the specific maximum weight loss rate, and the results were analyzed and compared with those obtained by using other criteria

    定義試樣在熱天平非等溫實驗中的最大失重速率與該樣品乾燥無灰基含碳量的商為最大比失重速率，採用最大比失重速率對不同煤種、同一煤種的不同宏觀煤巖和同一宏觀煤巖不同燃盡度煤焦等試樣的反應性進行了判斷，同時與採用其他判據的判斷結果作了對比。
  2. Clean, dry, dust-free bedding should be provided.

    要供給清潔乾燥無灰塵的墊草。
  3. Cassava root is used for carbohydrate source in tropical region. quality of cassava starch is variable and affected by many factors. an attempt was made to evaluate the effect of peeling, washing and drying on starch purity and starch paste viscosity. paste viscosity were based on results of rapid visco analysis ( rva ). the results of this study revealed that : peeling, washing and drying temperature significantly affected cassava starch purity and starch paste viscosity. the starch from unpeeling root had a dullness color, but had higher peak viscosity, trough, final viscosity, breakdown and setback than that of starch from peeling root. more washing not only increased starch purity, but also improved starch past characteristics, such as peak viscosity, trough, final viscosity, setback and pasting temperature. different drying temperature had no effect on starch whiteness. starch purity had a little increase with drying temperature increasing. in general trend, starch dried at higher temperature had higher peak viscosity, trough, breakdown, final viscosity and higher setback

    木薯在熱帶地區是碳水化合物的主要來源.木薯澱粉的品質受許多因素的影響.本項研究著重探討澱粉提取過程中，削皮、水洗、乾燥溫度對澱粉純度、白度和澱粉糊化粘度的影響.結果表明，未削皮的澱粉樣品色發灰，但具有比削皮處理高的峰值粘度、 95最後粘度、 50時粘度、峰值降和持久性.增加水洗次數，不但能增加澱粉純度，還可提高澱粉高峰值粘度、 95最後粘度、 50時粘度、持久性和糊化溫度.不同乾燥溫度對澱粉白度無影響，但澱粉純度隨乾燥溫度的提高而稍稍增加.通常高的乾燥溫度有高的峰值粘度、 95最後粘度、峰值降、 50時粘度和持久性
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