general source effect 中文意思是什麼
general source effect
解釋
一般來源效應-
On the basis of analysis and comparison between two drills, one in the center of bohai sea, another near the west shore of bohai sea, ultra - long electromagnetic wave remote sensing can be applied to forecast the interfaces between the different rocks, and help to choose the location of drill and drilling plan. the ultra - long electromagnetic remote sensing also can be applied to general investigation in the prospecting area and organizing the structural map on the basis of the profiles and plane. based on the analysis of the ultra - long electromagnetic wave curves from tanggu to dalian, the geological body to effect the high gravity and magnetic anomalies could be a mafic intrusion. the magma activity provided the heat source to organic maturation in the center of bohai sea, so the center of bohai sea could be the prospection of deep gas in bohai sea
根據渤海西岸和渤海中部兩口探井的探測和對比實驗分析，利用超長電磁波遙測技術可以根據已知探井的探測對比分析預測新探井的巖性界面，協助井位的選址和設計。另外，利用超長電磁波的探測技術可以從剖面和平面上對遠景區進行普查性探測，編制遠景區的構造圖。根據塘沽-大連探測的超長電磁波頻譜曲線剖面對比分析，證實引起渤海中部重磁異常高的地質體可能是基性超基性巖體。 -
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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