粘度極大值 的英文怎麼說
中文拼音 [niándùjídàzhí]
粘度極大值
英文
maximum viscosity-
The boundary layer can indicate the comprehensive influences of oil reservoirs, the physical properties ( reservoir porosity, permeability, fluid viscosity and its composition ) of inside fluids and development conditions such as pressure gradient : the layer thickness reduces with the rise of capillary radius ; when capillary radius is fixed, the thickness increases with viscosity rise ; the more polarity composition content is, the more obvious the absorption, the thicker the boundary layer, more and more obvious the characteristics of non - darcy filtration
邊界層反映了儲層、流體物性條件（儲層孔隙度、滲透率、流體粘度、組分）和開發條件（壓力梯度）的綜合影響，認為邊界層厚度隨著毛管半徑的增大而減小；在毛管半徑相同的情況下，邊界層厚度隨壓力梯度的增大而減小，最後達到一個臨界值；毛管半徑一定時，邊界層厚度隨粘度增加而增大；極性組分含量越大，吸附越明顯，邊界層厚度越大；邊界層厚度越大，非達西滲流特徵越明顯。According to elasto - plasticity theory, with the help of finite - method program ansys, the paper undertakes the computer analogue tests about the bearing capacity of pile tip arranged by orthogonal principle, and attains the relations of pile - tip bearing capacity to embedment depth, pile diameter, cohesion, internal friction angle and modulus of deformation. by the means of mathematical statistic, regression equation of the ultimate bearing capacity calculated by finite element method is gained through the regression analysis of 81 group data from the computer analogue tests. by comparison and analysis of the values calculated by finite - element regression equation and the values of in situ loading test, the regression equation is gained which calculates the size effect for base resistance of large diameter pile
根據彈塑性理論，運用大型有限元軟體ansys按正交設計理論對樁端承載力進行模擬計算，獲得樁端承載力與樁長（埋置深度） 、樁徑、粘聚力、內摩擦角及變形模量等主要影響因素的關系，並採用數理統計方法，對81組ansys模擬試驗結果數據進行回歸分析，得到有限元法確定樁端極限承載力的回歸公式，並將有限元法回歸公式計算值與現場小壓板載荷試驗值進行比較分析，得到大直徑樁端阻的尺寸效應系數計算公式。The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties, varietal variation coefficent of gel consistency, peak viscosity, break down, setback is relatively large ; every cooking quality property has a different correlation with eating quality property, initial pasting temperature, finial viscosity, consistency and setback have significant or maximum significant inverse correlation with taste value, while peak viscosity, break down has a postive correlation with taste value, amylose content and protein content are inversely related to taste value, but gel consistency are positively related to taste value another, the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components, the cumulative percent of 4 selected principal components reached 90. 58 %, initial pasting temperature of large second principal components is small, but amylose content and protein content is high, finial viscosity, consistency are large
結果表明，所測定的11項蒸煮食味品質特性及味度值在供試品種間均存在著極顯著的遺傳差異；在蒸煮食味品質特性中，膠稠度、最高粘度、下降粘度值、粘滯峰消減值的品種間變異系數較大；糊化開始溫度、最終粘度、回冷粘滯性恢復值、粘滯峰消減值與味度值呈顯著或極顯著的負相關，而最高粘度、下降粘度值與味度值呈極顯著的正相關，直鏈澱粉和蛋白質含量與味度值呈負相關，而膠稠度與味度值呈正相關；在主成分分析中，被入選的4個主成分的貢獻率達90 58 ，其中第二主成分大的品種，糊化開始溫度低，直鏈澱粉和蛋白質含量高，最終粘度和回冷粘滯性恢復值大。
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