whiteness and color 中文意思是什麼

whiteness and color 解釋
白色與彩色
  • whiteness : 白蒼白
  • and : n. 1. 附加條件。2. 〈常 pl. 〉附加細節。
  • color : 〈美國〉=〈英國〉 colour。n 1 顏色,色彩;色調;著色;色素,顏料,染料;〈pl 〉 圖畫顏料。2 臉色...
  1. Performance and useness : right grammage and thickness, smooth surface, high whiteness, high deflexion, low dirt count, good print ability. wide used for print books, color insert, brand, account paper and product catalogue, etc

    部優產品性能用途:定量厚薄一致,表面平整細膩,白度高挺度好塵埃少,具有良好的適印性能。
  2. Jacobson, matthew frye. whiteness of a different color : european immigrants and the alchemy of race. 1998

    《不同膚色族群的白化:歐洲移民和族群的融合》 1998
  3. Standard practice for calculating yellowness and whiteness indices from instrumentally measured color coordinates

    計算儀器測量顏色坐標的白色和黃色指數的標準實施規程
  4. Performance and useness : well - distributed fibres the same thickness ; high whiteness, smoothness, gloss and opacity ; bright in color, good three - dimensional effect, high print gloss in color printing of good printability ; it is wide used for print pictorial, calendar books, brand and product catalgue, etc

    性能用途:纖維組織均勻,厚薄一致白度平滑度光澤度和不透明度高彩印網目清晰,色彩逼真,立體感強,光澤度高,具有良好的適印性能。
  5. Cassava root is used for carbohydrate source in tropical region. quality of cassava starch is variable and affected by many factors. an attempt was made to evaluate the effect of peeling, washing and drying on starch purity and starch paste viscosity. paste viscosity were based on results of rapid visco analysis ( rva ). the results of this study revealed that : peeling, washing and drying temperature significantly affected cassava starch purity and starch paste viscosity. the starch from unpeeling root had a dullness color, but had higher peak viscosity, trough, final viscosity, breakdown and setback than that of starch from peeling root. more washing not only increased starch purity, but also improved starch past characteristics, such as peak viscosity, trough, final viscosity, setback and pasting temperature. different drying temperature had no effect on starch whiteness. starch purity had a little increase with drying temperature increasing. in general trend, starch dried at higher temperature had higher peak viscosity, trough, breakdown, final viscosity and higher setback

    木薯在熱帶地區是碳水化合物的主要來源.木薯澱粉的品質受許多因素的影響.本項研究著重探討澱粉提取過程中,削皮、水洗、乾燥溫度對澱粉純度、白度和澱粉糊化粘度的影響.結果表明,未削皮的澱粉樣品色發灰,但具有比削皮處理高的峰值粘度、 95最後粘度、 50時粘度、峰值降和持久性.增加水洗次數,不但能增加澱粉純度,還可提高澱粉高峰值粘度、 95最後粘度、 50時粘度、持久性和糊化溫度.不同乾燥溫度對澱粉白度無影響,但澱粉純度隨乾燥溫度的提高而稍稍增加.通常高的乾燥溫度有高的峰值粘度、 95最後粘度、峰值降、 50時粘度和持久性
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