氣味程度 的英文怎麼說

中文拼音 [qìwèichéngdù]
氣味程度 英文
degree of odour
  • 氣 : Ⅰ名詞1 （氣體） gas 2 （空氣） air 3 （氣息） breath 4 （自然界冷熱陰晴等現象） weather 5 （氣味...
  • 味 : Ⅰ名詞1 （味道） taste; flavour 2 （氣味） smell; odour; savour 3 （意味; 趣味） significance; int...
  • 程 : 名詞1 （規章; 法式） rule; regulation 2 （進度; 程序） order; procedure 3 （路途; 一段路） journe...
  • 度 : 度動詞[書面語] （推測; 估計） surmise; estimate
  • 氣味 : 1. （鼻子可以聞到的味兒） smell; odour; flavour 2. （性格; 志趣） smack; taste
  • 程度 : 1. （知識、能力的水平） level; degree 2. （事物變化達到的狀況） extent; degree
  1. Abstract : during the heating of scrap with carbon or hydrocarbon contented substances in some process, it will bring problems like explosion of carbon monoxide, fume and smell from oil volatilization, etc. ， if incomplete combustion occurs. through laboratory experiments, the time related variation of gas contents and post combustion ratio of fume during the heating of oil - bearing scrap are studied. the results show that the restrictive chain of reaction procedure is the thermolysis of oil ; that temperature and ( co ) / ( co2 ) ratio influence transformation ratio and post - combustion ratio under lower temperature ; that 900 is the temperature above which the complete reaction can be ensured at all ( co ) / ( co2 ) ratios

    文摘:在某些廢鋼熔煉過程中，當爐料中含碳及碳氫物質且燃燒不充分時，會帶來煙氣中一氧化碳的燃爆、油污揮發時造成的煙霧、臭味等問題.通過實驗室裝置研究含油廢鋼在加熱過程中煙氣成分隨時間的改變以及二次燃燒率的變化，試驗結果表明，反應過程的限制性環節是油分的熱分解；在較低的溫度下（ co ） / （ co2 ）比例影響轉化率和二次燃燒率；而在任意比例下保證充分反應的溫度為900以上
  2. Standard practice for determination of odor and taste thresholds by a forced - choice ascending concentration series method of limits

    用強制選擇提升濃度限值系列法測定氣味和味道閾限的標準實施規程
  3. However power law might just mean soc, i. e. it is a inadequate criterion, so our results could n ' t predict the complete existence of soc in multiplicity production in high energy collisions ( soc means the relative fluctuation studied by us is not surely to be dynamic fluctuations ). however, the result gives us enough confidence and courage to probe into a strong interaction theory in multiplicity production of high energy collisions based on non - equilibrium physics

    然而，由於冪次分佈與soc並沒有嚴格對應關系，而只是在較大的程度上作為soc的判據，這使得我們的結果並不意味著高能碰撞的多重產生里就一定有soc存在從而我們所考察的起伏就一定是動力學起伏，但它仍然給了我們足夠的信心和勇氣去探索一個建立在非平衡態基礎上的高能碰撞中多重產生的強相互作用理論。
  4. Regional, climatic, and custom differences give rise to differences in ingredient, taste, cooking method and habits of food and beverage consumption

    由於地域特徵、氣候差異、風俗習慣等因素的影響，會出現在原料、口味、烹調方法、飲食習慣上的不同程度差異。
  5. By forcing air currents through a water chamber, the system is effective and reliable in removing the unpleasant gases, thus reducing the odour nuisance to an acceptable level stipulated in the environmental guidelines

    透過站內的強力抽氣扇，排氣須經過水力洗滌系統，利用水炮有效去除惡臭味，使排氣質素提升至可以接受的程度。
  6. In order to master the development status completely and actually and further enhance the quality and reputation of the fei cheng peach, this paper investigates the production status, predonderant region and its range and so on. it also puts forward scientific and reasonable development direction and programming for the future continuable development. by investigation and induction, we know that fei cheng city is a particular region which fit to the growth of peach not only because of breed, climate, fertilization and management, but also be relative to the special geology of this region. but there are also many problems in the development of the peach production such as standardization is low, savory has become worse, post - harvest treatment is lagged, technic service is dropped behind

    為全面準確掌握肥城市桃的發展現狀，進一步提高肥城市桃產品質量和知名度。本文調查研究了肥城市桃的生產現狀，優勢區域及其范圍等，為今後可持續發展，提出了科學合理的發展方向和發展規劃。經過調查總結，歸納分析，可以看出肥城市生產的桃之所以品優味佳，產量高，除品種、氣候、施肥、管理諸因素外，還與這個地區特殊的地質背景條件緊密相關;由此而形成了獨特的桃樹生長的優勢區;同時，肥城市桃的生產在發展過程中也存在著標準化生產水平低，傳統肥城桃風味變差，采后處理滯后，技術服務落後等問題。
  7. This was a particularly severe problem in the lower shing mun river in sha tin, but dredging and a bio - remediation project undertaken in 1997 made a huge difference to the smell of the river

    沙田城門河下游以往曾有河水發出惡臭的問題。政府於1997年治理河道，在河床口進行挖掘污染沉積物工程及利用生化處理方法改善沉積物質素，難聞氣味已較以前大幅度減少。
  8. 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。
  9. A study was carried out on the influence of condensate of oriental tobacco extract on chemical components and smoke components and flavor quality of flue - cured tobacco leaves during different concentration. the results showed that with the increasing of quality score of oriental tobacco extract condensate, the amount of reducing sugar in tobacco leaves decreased ( by 1. 49 % ？

    研究了不同濃度條件下香料煙浸膏對烤煙煙葉化學成分、煙氣成分和香吃味質量的影響.結果表明，隨著香料煙浸膏質量分數的增大，煙葉中各種化學成分表現出不同程度的變化，其中還原糖下降幅度為1 . 49 % ？
  10. Standard practice for assessing the efficacy of air freshener products in reducing sensorily perceived indoor air malodor intensity

    減少感官上接受的室內空氣臭味程度的空氣清新器產品效果評定標準規范
  11. Whale shark series, with spacy and seal cab, constant temperature air - conditioning and high efficiency heating systems, advanced shock absorption seat and smell elimination skylight, strive to produce the best comfort performance for drivers

    鯨鯊特別強調駕駛室空間的寬大性和密封性，同時設有變排量恆溫空調和高效暖氣系統，並配備具有國內領先水平的減震座椅和方便消除異味的天窗，力求為駕駛者提供最大程度的舒適性。
  12. So dr dudareva is also measuring how quickly the enzymes in scent - production pathways work, in order to identify bottlenecks and thus places where her metabolic - engineering efforts would best be concentrated

    因此，都達瑞娃博士對氣味形成過程中酶催化速度也進行了檢測，以期解開制約花香形成的「瓶頸」 ，進而弄清在哪個位置運用代謝工程技術最為有效。
  13. In 1996 - 97, the centre also held performing arts programmes which included demi soda onstage, journey to the east 97 - beijing, hong kong, taipei, little asia ' 97 and art education programmes such as in transit in transition : a poetic encounter in hong kong, hong kong fashion allure 50 years ( publication ), and parents & children art activities

    在九六至九七年度，藝術中心又舉辦多項極富趣味的演藝節目，其中包括"得美達周五舞臺" 、 "中國旅程97 "及"小亞細亞97亞洲小劇場網路" ；而藝術教育課程則有"香港國際詩歌節" 、 "時裝人氣五十年" （出版）及"親子藝術課程"等。
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