低粘滯度 的英文怎麼說

中文拼音 [niánzhì]
低粘滯度 英文
thin consistency
  • : 粘動詞(粘附) glue; stick; paste; adhere to; bond
  • : Ⅰ動詞(使停滯; 使不流通) stagnate; block up Ⅱ形容詞(停滯; 不流通) sluggish; slow-moving; stagnant
  • : 度動詞[書面語] (推測; 估計) surmise; estimate
  1. The low - cyclic reversed loading tests of two unbonded partially prestressed concrete frames with different ppr have been carried out. the aseismic behaviors are analyzed and compared, with emphases on failure mechanism, hysteretic property, displacement ductility, energy - dissipation capacity as well as stiffness degeneration, etc. the results show, when designed rationally, the unbonded partially prestressed concrete frames can form beam hinge energy - dissipation machine and total destroy mechanism

    通過兩榀不同預應力的無結部分預應力混凝土扁梁框架結構的周反復荷載試驗,分析研究了無結部分預應力混凝土扁梁框架結構的破壞形態、回特性、位移延性、耗能能力、承載力及剛退化等抗震性能。
  2. Ahylysantinfarctase from snake venom extract with lower fibrinogen and blood viscosity of the material

    蝮蛇抗栓酶從蝮蛇蛇毒提取的具有降纖維蛋白原和血液的物質。
  3. The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties, varietal variation coefficent of gel consistency, peak viscosity, break down, setback is relatively large ; every cooking quality property has a different correlation with eating quality property, initial pasting temperature, finial viscosity, consistency and setback have significant or maximum significant inverse correlation with taste value, while peak viscosity, break down has a postive correlation with taste value, amylose content and protein content are inversely related to taste value, but gel consistency are positively related to taste value another, the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components, the cumulative percent of 4 selected principal components reached 90. 58 %, initial pasting temperature of large second principal components is small, but amylose content and protein content is high, finial viscosity, consistency are large

    結果表明,所測定的11項蒸煮食味品質特性及味值在供試品種間均存在著極顯著的遺傳差異;在蒸煮食味品質特性中,膠稠、最高、下降值、峰消減值的品種間變異系數較大;糊化開始溫、最終、回冷性恢復值、峰消減值與味值呈顯著或極顯著的負相關,而最高、下降值與味值呈極顯著的正相關,直鏈澱粉和蛋白質含量與味值呈負相關,而膠稠與味值呈正相關;在主成分分析中,被入選的4個主成分的貢獻率達90 58 ,其中第二主成分大的品種,糊化開始溫,直鏈澱粉和蛋白質含量高,最終和回冷性恢復值大。
  4. Previous research showed that the unbonded prestressed concrete member has the similar ductility to the commom reinforced concrete member, while the energy - dissipating capacity is worse that can be found from the narrow hysteretic characteristic

    以往的研究也表明:無結預應力混凝土構件具有與普通鋼筋混凝土構件相近的延性,但其耗能能力隨著預應力的加大而有所降,表現在回環的捏攏現象越來越明顯。
  5. However, it has unsolved disadvantages up to present time, such as poor noise immunity in low flux, low interference immunity and adhesion of the sensor surface that affects the meter sensitivity

    但是這類流量計存在的三大缺陷,至今沒有得到很好解決:小流量信噪比,抗干擾性能差,傳感器表面對檢測靈敏的負面影響。
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