第二粘度系數 的英文怎麼說

中文拼音 [dìèrniándùxìshǔ]
第二粘度系數 英文
second viscosity coefficient
  • 第 : Ⅰ助詞（用在整數的數詞前 表示次序） auxiliary word for ordinal numbers Ⅱ名詞1 [書面語] （科第） gr...
  • 二 : Ⅰ數詞（一加一后所得） two Ⅱ形容詞（兩樣） different
  • 粘 : 粘動詞（粘附） glue; stick; paste; adhere to; bond
  • 度 : 度動詞[書面語] （推測; 估計） surmise; estimate
  • 系 : 系動詞（打結; 扣） tie; fasten; do up; button up
  • 數 : 數副詞（屢次） frequently; repeatedly
  • 第二 : 1. （序數） second 2. （姓氏） a surname
  • 系數 : [數學] coefficient; ratio; modulus; quotient; factor
  1. Finally, in the third section, by constructing some functional which similar to the conservation law of evolution equation and the technical estimates, we prove that in the inviscid limit the solution of generalized derivative ginzburg - landau equation ( ggl equation ) converges to the solution of derivative nonlinear schrodinger equation correspondently in one - dimension ; the existence of global smooth solution for a class of generalized derivative ginzburg - landau equation are proved in two - dimension, in some special case, we prove that the solution of ggl equation converges to the weak solution of derivative nonlinear schrodinger equation ; in general case, by using some integral identities of solution for generalized ginzburg - landau equations with inhomogeneous boundary condition and the estimates for the l ~ ( 2 ) norm on boundary of normal derivative and h ~ ( 1 ) ' norm of solution, we prove the existence of global weak solution of the inhomogeneous boundary value problem for generalized ginzburg - landau equations

    第三部分：在一維情形，我們考慮了一類帶導數項的ginzburg ? landau方程，通過構造一些類似於發展方程守恆律的泛函及巧妙的積分估計，證明了當粘性系數趨于零時， ginzburg ? landau方程的解逼近相應的帶導數項的schr （ ? ） dinger方程的解，並給出了最優收斂速度估計；在二維情形，我們證明了一類帶導數項的廣義ginzburg ? landau方程整體光滑解的存在性，以及在某種特殊情形下， gl方程的解趨近於相應的帶導數項的schr （ ? ） dinger方程的弱解；在一般情形下，我們討論了一類ginzburg ? landau方程的非齊次邊值問題，通過幾個積分恆等式，同時估計解的h ~ 1模及法向導數在邊界上的模，證明了整體弱解的存在性。
  2. Second viscosity coefficient

    第二粘度系數
  3. The development of mass transfer in the system of vapor - liquid - liquid three - phase distillation from trays was introduced, the effects of the hydrodynamic conditions e. g. vapor velocity and ratio of liquid to vapor loading and physical properties of liquid phase, including surface tension, interfacial tension, viscosity or dispersion viscosity, density, relative volatility etc. and the volume ratio of oil to water on mass transfer were discussed systematically, the influence of the second liquid on mass transfer efficiency was also investigated, a gnat deal of viewpoints and suggestions having been put forward in this paper are significant important for optimizing design of distillation tower

    摘要介紹了氣液液三相精餾塔板傳質性能研究的進展情況，討論了氣速、液氣比等操作條件，表面張力、界面張力、液體的粘度或分散粘度、密度和相對揮發度等物系性質以及油水體積比等多種參數對傳質效率的影響，探討了第二液相的存在對傳質的影響，文中的許多觀點獲和建議對于優化精餾塔的設計具有重要的指導意義。
  4. 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。
分享友人
分享到 Line

分享到臉書