roasting reaction 中文意思是什麼
roasting reaction
解釋
焙燒反應-
Abstract : it introduces the reaction principle of oxidative roasting of chromite with few calcic additives, also describs its technical essentials and process control
文摘:介紹了鉻鐵礦少鈣氧化焙燒的反應原理、工業應用及應用過程中的技術要點和過程式控制制。 -
Through the synthesis of licoo2 by using non - water dispersant and two - step roasting, influences of microstructures of precursor, the roasting temperature and the reaction time on the electrochemical properties of licoo2 were studied. it indicated that co3o4 with nano - crystalline have very good electrochemical property, and can shorten solid reaction time
02的制備工藝，考察了不同微結構的co30 ;先驅物，焙燒溫度和焙燒時間等工藝條件對licoo ，電化學性能的影響，其中以納米晶co3o ;制備出的licooz表現出優良電化學性能，且大大縮短了反應時間。 -
After extensive conditional experiments such as reactant concentration, acidity ph, temperature and time of reaction have been done, and the factors influencing the sol stability such as washing method, drying temperature and roasting temperature and time have been discussed, the best conditions in this work are given
通過考查超細粉體制備過程中反應物濃度、 ph值、反應時間與溫度、影響溶膠穩定性的因素、洗滌方式、乾燥溫度、燒結溫度與時間對產品性能影響的大量實驗，給出了本實驗的最佳參數。 -
Food scientists are able to confirm that acrylamide is formed when foods are cooked at high temperatures e. g. frying, baking, roasting, not boiling and is the result of a chemical reaction between two very common substances found in food : sugar and the protein building block, asparagine
食品科學家已經證實，丙烯酰胺是食物在高溫下進行烹調如煎烘烤等，不包括煮沸時產生的，是食物中兩種最普通的成分糖和組成蛋白質的天冬氨酸發生化學反應形成的。
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