熱拌面層 的英文怎麼說
中文拼音 [rèbànmiàncéng]
熱拌面層
英文
hot-mix topping-
Through the experimental research, we think : the technological capacity of fiberglass asphalt macadam if weaker than asphalt macadam, however, if use elasticized capacity to solve blending technological problem. adjust the breed of fiber silk, extend its diameter, its paving capacity is still worth exploring, asphalt - rubber macadam structure lager have good deformed - become capacity and crazed - resistance capacity, small gap rate. good water - resistance capacity, good hot - stability and simple construction technology. therefore. pitch rubber spall is a good cover material which is suitable for the second class or lower whose asphalt pavement has split open because of fatigue. and is the good structural measure of preventing half - rigidity grass - roots unit shrink - rift reflecting. pave a thin layer of pitch rubber spall between asphalt - type pavement layer and half - rigidity basic level, although the cost of building is higher than paving togongbu in the middle, the construction technology, crazing - resistance and water - resistance are better than togongbu, not only could reduce greatly the reflex of half - rigidity grass - roots unit material, long then the use lifespan of pavement, but also it is possible to reduce suitably the thickness of asphalt mixture layer, though the cast of building in the early days becomes more, in the long - term opinion, it have fully important technological and economical significance
通過試驗研究認為：玻璃纖維瀝青碎石的技術性能不如瀝青碎石好，但路用彈性性能較好，如能解決拌和工藝問題，調整纖維絲的品種，增大其直徑，其路用性能仍值得探討，瀝青橡膠碎石結構層具有變形性能和抗裂性能良好，空隙率小，防水性能好，熱穩定性較好，施工工藝簡單的特點，因此，瀝青橡膠碎石是二級及二級以下公路因疲勞而開裂的瀝青路面的良好罩面材料，也是防止半剛性基層收縮裂縫反射的良好結構措施，在瀝青類路面面層和半剛性基層之間夾鋪瀝青橡膠碎石薄層，雖然造價比夾鋪土工布高，但其施工工藝，抗裂性能和防水性能均優于土工布，不僅可以大大減少半剛性基層材料的反射裂縫，延長路面使用壽命，而且可能適當減薄瀝青混合料面層的厚度，雖然初期造價有所增加，從長遠來看，具有十分重要的技術和經濟意義。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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