氣味濃度 的英文怎麼說

中文拼音 [qìwèinóngdù]
氣味濃度 英文
odor concentration
  • 氣 : Ⅰ名詞1 （氣體） gas 2 （空氣） air 3 （氣息） breath 4 （自然界冷熱陰晴等現象） weather 5 （氣味...
  • 味 : Ⅰ名詞1 （味道） taste; flavour 2 （氣味） smell; odour; savour 3 （意味; 趣味） significance; int...
  • 濃 : 形容詞1. （液體或氣體中所含的某種成分多; 稠密） dense; thick; concentrated 2. （程度深） （of degree or extent） great; strong
  • 度 : 度動詞[書面語] （推測; 估計） surmise; estimate
  • 氣味 : 1. （鼻子可以聞到的味兒） smell; odour; flavour 2. （性格; 志趣） smack; taste
  • 濃度 : potency; thickness; concentration; consistence; strength; consistency; density
  1. This red is a potent wine, dark, rich and concentrated, with a tight, intense, sharply focused beam of spicy currant, black cherry, blackberry and boysenberry fruit that unfolds gracefully, revealing extra facets of depth and complexity

    譯文：這是一支有力的紅酒，深色，富饒而集中，帶有緊而濃郁的，極端凝聚的辛香的醋栗味，黑櫻桃、黑莓和野生莓果香氣，裏面蘊含的優美的深度和復雜成分正在慢慢開啟而還沒有完全打開。
  2. Fine mellow body light acidity, outstanding aroma, with extraordinary floral perfumers

    甘醇，有酸度，芬芳濃郁，帶花香味，獨有水果香氣。
  3. Comments : displaying all chardonnay characters from south australia. it shows rich fruit flavors of melon and tropical fruit, which are underplayed by subtle oak maturation characters and creamy flavorsome finish

    評語：充滿南澳風情的莎當妮白葡萄酒。豐富的水果，蜜瓜和熱帶果實氣味，配合濃郁的橡木奶油味道，口感柔順，酸度適中，充滿熱帶水果味的葡萄酒。
  4. Determination of breath alcohol concentration - part 3 : test method

    氣味酒精濃度測定.第3部分:試驗方法
  5. Determination of breath alcohol concentration - part 1 : terms and definitions

    氣味酒精濃度測定.第1部分:術語和定義
  6. Standard practice for determination of odor and taste thresholds by a forced - choice ascending concentration series method of limits

    用強制選擇提升濃度限值系列法測定氣味和味道閾限的標準實施規程
  7. Dark ruby red in colour, intense perfume of raspberry and fresh cut grass bouquet, full, harmonious. serving temperature16 - 18 c. it is perfect served with spicy first courses, red meats and roasts

    深紅寶石色，反射出石榴紅的光芒，濃郁的黑霉的香味和青草的香氣，酒味柔和、可口.飲用溫度: 16 - 18 c配合辛辣開胃菜及牛肉、羊肉、烤肉等主菜飲用。
  8. It is especially advantageous to use the adsorption operation for treating gaseous pollution with low concentrations of pollutants such as odor and organic solvent vapor

    尤其是處理含有低濃度氣體污染物質具有優勢，因此很適合用來控制排放之臭味問題或有機溶劑蒸氣問題。
  9. Air quality - determination of odour concentration by dynamic olfactometry

    空氣質量.用動態氣味測定法測定氣味濃度
  10. Air quality - determination of odour concentration by dynamic olfactometry ; german version en 13725 : 2003

    空氣質量.用動態氣味測定法測定氣味濃度
  11. Air quality - determination of odour concentration by dynamic olfactometry ; german version en 13725 : 2003, corrigenda to din en 13725 : 2003 - 07 ; german version en 13725 : 2003 ac : 2006

    空氣質量.用動態氣味測定法測定氣味濃度.對din en 137
  12. Lots of alively fruity kind of acidity distinctive aroma, spicy / smokey flavor good body

    濃醇度，芳香帶濃厚果味，有香料和煙的香氣
  13. 12. 26 % ). further smoking quality test indicated that after the addition of condensate of oriental tobacco extract to flue - cured tobacco leaves, quality of aroma increased, while offensive odor and irritant decreased. furthermore, with the increasing condensate of quality score in tobacco leaves, richness and sweetness of smoke improved in a way, and the flavor quality was the best when quality score ( concentration ) of oriental tobacco extract was 70 %

    12 . 26 % .進一步的評吸結果表明，在烤煙煙葉中加入香料煙浸膏后，可使香氣質改善，香氣量增加，雜氣，刺激性減輕，而且當加入浸膏的質量分數增大時，煙氣濃度和甜度有所增高，不同處理相比較，浸膏質量分數為70 %時，煙氣的香吃味質量最好
  14. A study was carried out on the influence of condensate of oriental tobacco extract on chemical components and smoke components and flavor quality of flue - cured tobacco leaves during different concentration. the results showed that with the increasing of quality score of oriental tobacco extract condensate, the amount of reducing sugar in tobacco leaves decreased ( by 1. 49 % ？

    研究了不同濃度條件下香料煙浸膏對烤煙煙葉化學成分、煙氣成分和香吃味質量的影響.結果表明，隨著香料煙浸膏質量分數的增大，煙葉中各種化學成分表現出不同程度的變化，其中還原糖下降幅度為1 . 49 % ？
  15. Ozone used in food processing workshops good effect, the concentration disinfection requirements than the refrigerator much lower, generally 0. 5 - 1. 0 ppm can reach more than 80 percent of the air sterilization rate, and odor removal workshop

    臭氧用於食品加工車間效果很好，濃度也比冷庫消毒要求低得多，一般0 . 5 - 1 . 0ppm即可達到80 %以上的空氣殺菌率，並可去除車間異味。
  16. Standard practices for referencing suprathreshold odor intensity

    超溴覺氣味濃度參考標準的確定
  17. For one moment, being afraid of fainting away under the influence of those feminine odors which he now re - encountered, intensified by the heat under the low - pitched ceiling, he sat down on the edge of a softly padded divan between the two windows

    他又聞到了這種女人的氣味，這氣味在低矮的天花板下變得熱乎乎的，濃度似乎增加了百倍。一陣子他害怕被這種氣味熏倒，便坐到擺在兩扇窗戶之間的一張軟墊長沙發上。
  18. Nice deep ruby colour. fruity and expressive nose. well balanced wine with a good structure. pleasant finish. ready to drink in 3 / 5 years

    雅緻的寶石深紅色，香氣濃郁且果味豐厚，帶有高度平衡感與結構感，尾韻討喜，可在3 - 5年內適飲。
  19. The gas smell is strong

    天然氣味度很濃
  20. The correlation model between main chemical compositions and sensory qualities of flue - cured tobaccos was constructed by generalized regression neural network ( grnn )

    摘要採用廣義回歸神經網路分別對烤煙的主要化學成分與香氣質、香氣量、雜氣、刺激、餘味、勁頭和煙氣濃度等感官質量進行建模。
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