sensory quality 中文意思是什麼
sensory quality
解釋
感覺性質-
The sensory quality of mung bean cakes is evaluated synthetically with fuzzy mathematics. the major factors are analyzed with regression analysis to control the quality of the product
摘要應用模糊數學方法綜合評判綠豆糕產品的感官質量，然後運用回歸分析方法對主要因素進行了分析，從而控制產品的質量。 -
With the advancement in microsurgery and regional anatomy, wide application of dental implants, distraction osteogenesis, cad / cam, rapid prototyping, the restorative quality after resection of oral and maxillofacial tumors has been greatly improved, especially in the rehabilitation of oral and maxillofacial contour, but much has to be done in dynamic myofunctional reconstruction, sensory reconstruction, speech and deglutition reconstruction
隨著顯微外科學和局部解剖學的發展，牙種植、牽引成骨、 cad / cam和快速原型製作等技術的廣泛應用，術后缺損重建的質量已獲得明顯提高，尤其在形態恢復方面幾近完美；但在動力性肌功能、感覺功能、吞咽和發音機能恢復方面，仍然有許多問題亟待解決。 -
The frequency respond to : the brief name rings, and measure a device right high, the inside, frequency for ability for even emersion of signal, general enlarger of low and each segment respond to and should attain the the. ear that excluding the person is out of hearinged, but skin etc. the other sensory apparatus it can feel. for example thunder, the frequency of the thunder voice is low, person ear can hear few, but we can feel the fierce vehemence of that kind of manner, and can have to grow the center of chest however spirit felling that come. this make the perfect new of science spirit, summer that re - appear of orotund details the the dollar of superior quality adoption the for piece with careful electric circuit designing, frequency scope attaining the the, can like this satisfying broadcasting the true of this new and high of of or of ring the request
以外人的耳朵聽不到了，但是皮膚等其它感覺器官能感覺到。例如打雷時，雷聲的頻率比較低，人耳所能聽到的很少，但我們能感覺到那種來勢兇猛的氣勢，會有種胸口透不過氣來的感覺。本著使聲音細節完美重現的科學精神，夏新採用優質的元器件和嚴謹的電路設計，頻率范圍達到，這樣就能夠滿足播放或這類新型高保真音源的頻響要求。 -
Durum wheat semolinas and alimentary pasta. estimation of cooking quality of spaghetti by sensory analysis
硬粒小麥粗麵粉和面條製品.用感官分析評定義大利細面條的烹制質量 -
The application experiment of aroma - producing active dry yeast in vinegar production demonstrated that the sensory quality, total acids content and total esters content of experimental samples were better or higher than that of contrast samples ; the flavoring compositions quantity, content and species in experimental samples were higher or more than that in contrast samples ( especially ethyl acetate content and ethyl lactate content increased by 0. 99 % and 1. 22 % respectively ) ; the use of dry yeast could increase flavoring compositions content in vinegar, better vinegar aroma, and improve vinegar quality ; and the optimum use level of dry yeast was 0. 2 % ( for main grains )
摘要生香活性乾酵母的食醋生產應用試驗表明，試驗樣的感官質量及其總酸、總酯含量均比對照樣有所提高；試驗樣（蒸餾液）香氣成分的數量、含量和種類均比對照樣（蒸餾液）多，尤其乙酸乙酯、乳酸乙酯的含量分別提高0 . 99 %和1 . 22 % ；應用生香活性乾酵母可提高食醋中香氣成分的含量，改善了食醋香氣，提高了食醋質量；生香活性乾酵母的適宜用量為0 . 2 % （對主糧） 。 -
Sensory analysis - descriptive analysis with following quality evaluation
感官分析.伴隨質量評定的描述性分析 -
The screening experiment of material combination was carried out for kudingcha drink, and the best material combination was chosen mainly according to sensory evaluation and the determination of chemical composition and physical properties. the results show that, when kudingcha gynostemma pentaphyllum makino wulong tea = 10 10 80 and the ratio of tea water is 1 120, it is more beneficial to the improvement of organoleptic quality and keeping - fresh during the process and storage of kudingcha drink
為開發苦丁茶飲料提供依據，通過設置不同的原料組合，採用以感官審評為主，結合測定茶湯化學成分和物理性狀的方法，對加工苦丁茶飲料的原料配伍進行了篩選.結果表明，採用苦丁茶、絞股藍、烏龍茶的質量比10 10 80配製，以1 120的茶水比進行浸提，有利於改善苦丁茶的感官品質及其飲料加工、貯藏中的保鮮性能 -
The sensory evaluation indicated that the higher flavor quality of leaves could be obtained by the treatment
4種餅肥處理相比，以芝麻餅肥與化肥各半配施煙葉糖堿比較適宜，可明顯改善煙葉香吃味，提高煙葉品質。 -
The results showed that there was notable effect of soybean protein on the frozen dumpling quality, and it was different to the different ( lines ) wheat flour ; after adding appropriate amount of soybean protein, the cracking ratio of frozen dumpling and loss ratio of boiled dumpling of shan 168, pubing 143, 31 - 1 - 12, 981 wheat flour dumpling both fell at different degrees, but the cracking ratio of frozen dumpling and loss ratio of boiled dumpling of 3 - 2 wheat flour dumpling increased ; after adding soybean protein, the frozen and boiled appearance, eating sense, boiled and dumpling soup character of 3 - 2, 31 - 1 - 12, 981 wheat flour dumpling were improved, but the eating sense of shan 168 and the soup character of pubing 143 wheat flour dumpling were not affected, but other sensory indexes were obviously improved
結果表明，大豆蛋白對冷凍水餃質量有顯著影響，對不同品種（系）小麥粉水餃的影響不同；添加適量大豆蛋白，可使陜168 ，普冰143 ， 31 - 1 - 12 ， 981小麥粉水餃的凍裂率和烹煮損失率有不同程度的降低，但使3 - 2小麥粉水餃的凍裂率和烹煮損失率升高；添加大豆蛋白能明顯改善3 - 2 ， 31 - 1 - 12 ， 981小麥粉水餃冷凍后和煮后外觀、口感、耐煮性及餃子湯特徵；添加大豆蛋白雖對陜168水餃口感和普冰143水餃湯特徵無明顯影響，但可明顯改善其他感官指標。 -
The results showed that the quality of forming and dispersing of rice noodles were improved obviously along with prolonging the storage time ; the value of dissolving starch and the acidity degree were tended to raise ; the moisture content tended to lower ; the breaking rate was zero when the storage time of rice was 9 months ; its sensory quality became had when the storage time over 21 months ; the total evaluation on all the quality indexes of rice noodle indicated that the rice noodle could get the best quality when the storage time of rice was 9 to 11 months
結果表明：隨著稻穀儲藏期的延長，米粉加工的成型及散粉質量可以得到明顯改善；米粉吐漿值及酸度呈現增加趨勢；成品含水量呈現下降趨勢；用儲藏期為9個月的稻穀加工的米粉斷條率為零；當儲藏期超過21個月時，感官品質開始下降；綜合考慮米粉各品質指標，確定儲藏期為9 ~ 11個月的稻穀較適宜加工高品質的米粉。 -
Presents the perception mechanism of virtual humans based on a dead - reckoning algorithm to overcome the drawback of the synthetic vision approach, promotes the study of perception techniques in behavioral animation, and lays the foundation for the behavior control study for virtual humans, and points out that with the development of behavioral animation in more than one decade, researchers have been more and more convinced of the importance of the behavior study for virtual humans ; perception mechanism is the core of the above study ; the perception mechanism for virtual humans has been generally founded by the sensory approach, not by the synthetic vision approach because the complexity of virtual human itself and the dynamic quality of environments make it difficult to transmit visual information between virtual humans in multi virtual human environment like a virtual war field
近十幾年來，隨著對行為動畫研究的開展，研究者們越來越認識到行為研究對虛擬人研究的重要性.感知機制是虛擬人行為研究的核心，迄今為止研究者們一般採用傳感器方法而不是合成視覺方法建立虛擬人的感知機制，這是因為在象虛擬戰場這樣的多虛擬人環境中，虛擬人本身的復雜性、環境的動態性，使得虛擬人間可視信息的傳遞很困難.為了解決這個問題，提出了基於位置推算演算法的虛擬人感知機制.該項研究彌補了合成視覺方法的不足，豐富了行為動畫中感知技術的研究，從而為虛擬人行為控制的研究奠定了基礎 -
According to this theory, it is not the quality of the sensory nerve impulses that determines the diverse conscious sensations they produce, but rather the different areas of the brain into which they discharge, and there is some evidence for this view
譯文:根據這一理論，不是由感覺神經脈沖的質量來決定他們產生的各種神經感覺的，而是由他們被發射到大腦的哪一部位來決定的，對這一觀點是有證據的。
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