cumulative percent 中文意思是什麼
cumulative percent
解釋
累積比率- cumulative : adj. 1. 累積的，蓄積的；漸增的；累加的，附加的。2. 【法律】（證據等與同一事實）相重的；（判刑等）加重的。
- percent : 百分的
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The first - half profit growth accelerated from the 15. 8 percent rise in the first five months of this year and was the fastest cumulative growth this year
今年前五個月15 . 8的增長速度導致上半年的利潤加速增長，這也是今年最快的一個累積增長時期。 -
Except for an investment company or a holding company stipulated by the state council, where a company is to invest in other limited liability companies or joint stock limited companies, its cumulative investment may not exceed 50 percent of its net assets, provided that if after the investment, the capital is increased using profit distribution received from the company in which it invested, the increased amount shall not be included
公司向其他有限責任公司、股份有限公司投資的，除國務院規定的投資公司和控股公司外，所累計投資額不得超過本公司凈資產的百分之五十，在投資后，接受被投資公司以利潤轉增的資本，其增加額不包括在內。 -
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。 -
Allocation to the company ' s statutory reserve fund may be waived once the cumulative amount of funds therein exceeds 50 percent of the company ' s registered capital
公司法定公積金累計額為公司注冊資本的百分之五十以上的，可不再提取。
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