稠糊 的英文怎麼說

中文拼音 [chóuhú]
稠糊 英文
[化學] heavy paste
  • 稠 : Ⅰ形容詞1. thick 2. （稠密） dense Ⅱ名詞（姓氏） a surname
  • 糊 : 糊名詞（樣子像粥的食物） paste
  1. Used in municipal engineering, infrastructure projects, chemical, printing, dyeing, medicine, shipbuilding, foundry and foodstuff to pump thick and dreggy liquid, paste, sand, flowing silt in rivers, as well as liquid containing mud and stone pieces in coal mines

    可用市政、基建、化工、印染、醫藥、造船、鑄造、食品等行業抽吸濃稠液、污濁液、糊狀體、流砂及城市河道的流動污泥等亦可用作煤礦排除含有泥塊小礫石的流體。
  2. The machine can be used to manufacture gelatinized starch, vegtable syrup, bon mud, chemical materials, coffee, baby ' s food, potato flakes and etc., which the flash dryer can ' t dry due to high viscosity

    該機主要應用在預糊化澱粉、蔬菜汁、骨泥、化工原料、咖啡、嬰兒食品、雪花全粉等氣流乾燥機難以烘乾的膏狀粘稠物料的烘乾。
  3. She toiled over the buckets which stood on the hot fire and in which a thick tough mass was bubbling.

    她守著烈火上的鐵桶操勞不息，桶里有稠厚的粘糊在突突冒泡。
  4. Add more water or flour if necessary to achieve this consistency

    用瓷勺將其拌成和煎餅一樣厚稠的麵糊狀。
  5. Maggy poured yellow thick soup from the kettle into a bowl

    瑪吉把稠糊糊的湯從鍋里倒進了碗。
  6. Either black or white pepper powder is okay. cook it in soy sauce until it becomes thick like a paste, like a spread. and then, spread it on the toast or dip the toast in the paste, and eat it

    黑胡椒可依自己的口味酌量加進去，黑胡椒粉或白胡椒粉都可以，把它和醬油混在一起煮，煮到像麵糊或果醬那樣稠稠的，然後塗在土司麵包上，或用土司沾著吃，就可以馬上止瀉。
  7. 6. add vanilla, then beat vigorously until fudge thickens and begins to lose its gloss

    5 .加香草精用力攪打至糖糊呈濃稠狀且開始失去光澤
  8. Heat and stir until sugar dissolves. 3. boil, uncovered, over medium heat to 112 oc, the soft ball stage

    2 .繼續加熱至沸騰意后以中火燒約112 oc煮至糖糊呈軟稠狀后離火
  9. Standard practice for working life of liquid or paste adhesives by consistency and bond strength

    通過稠度和粘結強度測定液態或糊狀膠粘劑使用壽命的標準試驗方法
  10. Cold paste body

    冷糊稠度
  11. 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度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，膠稠度、最高粘度、下降粘度值、粘滯峰消減值的品種間變異系數較大；糊化開始溫度、最終粘度、回冷粘滯性恢復值、粘滯峰消減值與味度值呈顯著或極顯著的負相關，而最高粘度、下降粘度值與味度值呈極顯著的正相關，直鏈澱粉和蛋白質含量與味度值呈負相關，而膠稠度與味度值呈正相關；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，糊化開始溫度低，直鏈澱粉和蛋白質含量高，最終粘度和回冷粘滯性恢復值大。
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