light boiling 中文意思是什麼
light boiling
解釋
輕沸騰-
In order to solve the problems with heavy turpentine, such as complex constituents, vicinal boiling point, difficult to separation and hard to comprehensive utilization, the - santalene was converted to natural structure similar product - santalol by light - oxidize reaction, and caryophyllene epoxide was obtained at the same time
摘要為了解決重質松節油組成復雜、沸點相近導致分離困難、難以深加工綜合利用等問題，利用光氧化反應技術，將其中的-檀香烯轉化為與天然-檀香醇結構相似的檀香型新香料-檀香烯醇，同時可得到環氧石竹烯。 -
The main effect factors include : 1. microbial species, which seem to have different degradation rate under varied circumstances and n - alkanes ; 2. physical and chemical properties of crude oil itself, which have an important effect on biodegradation, such as conglutination, boiling point, refractive index, ingredient and concentration of the oil ; and 3. culture condition of microorganism, under which the degrading activity of microorganism will be affected by surfactant, light condition, sorbent, nutrition, co - metabolite, oxygen, temperature and salinity during the inoculation of selected or indigenous microorganisms
其中主要影響因素包括：菌種的影響，菌種在不同的環境中和對不同碳鏈長度的碳氫化合物表現出不同的降解效率；石油物質本身物理化學特性的影響，如石油物質在水體或土壤中的濃度以及石油的粘度、沸點、折射率等特性；生存環境條件的影響，在接種入高效率的降解菌或利用土著微生物進行降解時，降解率受到生存環境中各種條件的影響，如表面活性劑、光照條件、吸附劑的利用、營養鹽、共代謝底物、氧氣、溫度、鹽度等。 -
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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