煮解 的英文怎麼說

中文拼音 [zhǔjiě]
煮解 英文
digesting
  • 煮 : 動詞（把食物等放在有水的鍋里燒） boil; cook; stew
  • 解 : 解動詞（解送） send under guard
  1. The cooking of foods markedly aids digestion of starch by breaking down the solubilizing the starch granules.

    煮熟的飼料使澱粉顆粒破裂和溶解，大大有利於消化。
  2. The physical properties of crude starch determined its fermentation characteristics during the production of malt yellow rice wine by no cooking and steaming : slow hydrolysis in early fermentation period, and comparatively low alcohol yield by microzyme fermentation and low heat

    生澱粉的物理性質，決定了免蒸煮麥曲黃酒釀造前酵水解偏緩，酵母菌發酵產酒精和熱量偏低的發酵特徵。
  3. It exists the option of an alkaline or a neutral cooking to produce bleachable paper pulp, and of acid hydrolysis of the straw to produce furfural and fermentable pentoses to produce methanol

    在生產漂白漿的工藝條件是可以選擇的如堿法，中性蒸煮，而且利用酸法水解草類原料可以生產糠醛和發酵戊糖生產甲醇
  4. Cut agar agar into small pieces, soak in the other half of water. boil with medium heat, stir constantly. remove from heat when agar agar is totally dissolved

    瓊脂剪成碎片，泡入到餘下的冷水中，用中火煮沸，多多攪拌，到瓊脂完全融解后熄火。
  5. Liupanshui beer co. ltd. has retrieved from bankruptcy to rapid development depending on technical innovation and improvement as follows : strengthening the control of saccharifying boiling intensity, the age of fermenting beer, filtration time, bottle washing of remnant alkali, sterilization intensity, and pressure prepare in nitrogen filling etc. ; making full play of employee ' s initiative and installing new equipments ; making control of filtration beginning time and keeping stable beer storage time at 0 ; settling the problem of beer species by high concentration dilution method ; applying low - pressure boiling system to increase boiling intensity, shorten boiling time, and increase beer non - biologic stability ; and making innovation of fermentation techniques to increase beer quality etc

    摘要六盤水啤酒有限責任公司依靠科技創新、走科技進步之路，通過加強對生產過程的糖化煮沸強度、發酵酒齡、開濾時間、洗瓶殘堿、殺菌強度、灌裝氮氣背壓等方面的控制；發揮人的主觀能動性，實施增加硬體設施；控制開濾時間，穩定控制0貯酒時間；利用高濃稀釋解決品種矛盾；採用低壓煮沸系統，提高煮沸強度、縮短煮沸時間，提高啤酒的非生物穩定性；改進發酵工藝，提高產品質量等措施，使企業實現了發展。
  6. Fish meal adopts modern processing technology, chose the high - quality oceanfishes, then cooking pressing drying crush etc. so it refined and becoming. every quality index reaches or exceeds the special fishmeal standard that stipulated by the nation. the fishmeal have characteristics with quality to be steady and reliable, fresh degree good, strong fragrant smell, the content of protein is high, easy to resolve, easy to digest, easy to be absorbed

    魚粉是採用現代加工技術，將優質海魚經過蒸煮、壓榨、烘乾、粉碎等程序精製而成，各項質量指標均達到或超過國家標準規定的特級魚粉指標，該魚粉具有質量穩定可靠、新鮮度好、魚粉香味濃郁、蛋白質含量高、易分解、易消化、易吸收的特點。
  7. Optimization of extraction conditions for active components in liniaotonglin capsule

    正交試驗法優選銀翹解毒軟膠囊的水煮提取工藝
  8. The hard coating surface consists of many hole shapes under microscope after the advanced technology of electrolytic hard coating surface process. these holes shapes are important to retain some oil in the surface while cooking. oil acts as lubricant and results in non - sticky

    經電解硬化表面處理后的表面用放大鏡可以看到有以下圖案所示形狀的洞孔，這些洞孔能夠在煮食時保留食油于鍋的表面，產生潤滑作用令煮食時不易粘底。
  9. So we got up and we had to try to communicate to them that i work more than thirty minutes a week. and that mrs. schuller, who had no housecleaner, no maid, no servant, is kept pretty busy, working about sixty hours a week for this ministry, at no charge, and then keeping the house clean and doing all the cooking

    太太說：是時候跟這些孩子談談了我們便起來去跟他們解釋，我們嘗試告訴他們，我每星期不單工作三十分鐘，太太沒有傭人協助，每星期都非常繁忙。她每星期在教會工作六十小時，沒有薪酬，又要清潔和煮食。
  10. Reduce the heat and allow the sugar to dissolve

    將水煮沸后加入白糖及紅糖，然後停止加熱使糖溶解。
  11. Common symptoms include memory loss, difficulties in performing complex tasks, misplacing items, misidentifying people, difficulty in decision making and orientation, getting lost in familiar places, becoming confused in the middle of a conversation, unable to comprehend movies or news items, losing a prior ability in cooking, paying bills, or even a change in personality

    常見的問題如無法處理繁瑣的事務理財煮食胡亂放置物品等，嚴重的可能在熟識的環境迷途。除此以外，患者的語言能力逐漸下降，言語變得重覆而詞不達意及無法理解溝通的內容。若再遇上生活的壓力，情緒困擾，更會容易出現性格轉變。
  12. Dissolve cornstarch in 1 / 2 cup water. heat remaining 2 cups stock until hot ; do not boil

    將玉米澱粉中到入半杯水溶解。加熱剩下的兩杯高湯，但不用煮開。
  13. 2n methods 1 ) sample preparation the supernatant of cultures were digested with identical volume lysis buffer at 100 for 15 min. dna was isolated for use as template

    二、實驗方法1 、標本處理取hcmv低傳代分離株細胞培養上清液與等量裂解液混勻后，煮沸15分鐘，提取dna ，作為擴增模板。
  14. Tvb - n value, tba value, dehydration rate, thawing waste, cook drip were measured after being stored a period of time

    定期取樣測定其揮發性鹽基氮（ tvb - n ）值、硫代巴比妥酸值（ tba ） 、冷藏乾耗率、物料解凍時的汁液流失量及煮汁率。
  15. Total digestion of sediment samples for chemical analysis of various metals

    各種金屬的化學分析用沉澱物樣品的總煮解度的試驗方法
  16. Standard practice for sample digestion using closed vessel microwave heating technique for the determination of total metals in water

    為測定水中總的金屬含量用密閉容器微波加熱技術煮解樣品的標準規程
  17. Water quality - determination of total mercury by flameless atomic absorption spectrometry - part 3 : method after digestion with bromine

    水質.用無火焰原子吸收光譜法測定總汞含量.第3部分:溴煮解后的方法
  18. Water quality - determination of total mercury by flameless atomic absorption spectrometry - part 1 : method after digestion with permanganate - peroxodisulfate

    水質.用無火焰原子吸收光譜法測定總汞含量.第1部分:用高錳酸鉀-過氧二硫酸鹽煮解后的方法
  19. The tomb was discovered in august 1955 when the hillside at the north end of tonkin street was leveled for the construction of the lei cheng uk estate. in lei cheng uk han tomb, there are 58 pieces of excavated cultural relics, including cooking utensils, food containers and storage jars made of pottery, as well as bowls, basins, mirrors, and bells made of bronze

    古墓中的出土文物總共有58件，包括陶制的炊煮器、盛食器和貯藏器，以及銅制的碗、盆、鏡和鈴等。這些文物有助我們了解古代香港居民的起居生活。
  20. He explains why microwaves cook fish well and meat poorly ( they heat only water molecules, and those to just below boiling : in other words, they poach, producing succulent fish but bland meat ) ; why one should dress a salad just before serving ( oil penetrates the thin waxy cuticle that coats vegetables, driving out the air that refracts light and gives vegetables their colour ) ; why potatoes are the perfect food to deep - fry ( a wealth of starch and sugar on the surface ) ; and why the easiest way to salvage curdled mayonnaise is to wait until the oil separates completely, then just pour it back in, whisking constantly

    他解釋了很多廚房內的問題，為什麼用微波爐烹飪出的魚味鮮色美，而做出的肉卻難以下咽（微波爐只對水分子有加熱的作用，而加熱的程度僅低於沸點：換言之，這是一種用熱水煮的過程，所以烹飪出的魚會多汁，而肉卻味道一般） ；為什麼僅在上菜之前的那一刻才給沙拉添加拌料（因為油會浸入保護蔬菜的薄弱表層，並迫使蔬菜內含有的對光線有折射作用的空氣，這樣蔬菜就具有了最本質的顏色） ；土豆為什麼通過油炸才味道最佳（因為油炸過程中，大量的澱粉與糖份會浮出到土豆的表面） ；以及為什麼給蛋黃醬解凍的最簡便的方法是先把醬倒出來，等內含的油完全分離之後，然後把醬倒回瓶子里，再不停地攪拌。
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