peak value of temperature 中文意思是什麼

peak value of temperature 解釋
溫度峰值
  • peak : vi 1 瘦弱；消瘦，憔悴。2 減少，縮小 （out）。n 1 山峰，山頂；孤山。2 （胡須等的）尖兒；尖端。3 最...
  • value : n 1 價值；重要性；益處。2 估價，評價。3 價格，所值；交換力。4 （郵票的）面值。5 等值；值得花的代...
  • of : OF ＝Old French 古法語。
  • temperature : n. 1. 溫度，氣溫。2. 體溫。3. 〈口語〉發燒，高燒。
  1. The following results were found, i. e., the water ratio affects obviously the acoustic wave velocity of rock sample ; the wave velocity is higher in saturated rock samples than in unsaturated ones ; and it decreases gradually with the strain of samples during uniaxial compression ; and also with the lengthening holding time at 160 ; when heating the samples the acoustic wave velocity increases slightly in initial stage and comes to the peak value at 60, then decreases gradually with increasing temperature ; meantime, there is a certain temperature effect on rock samples size

    實驗發現含水率對波速影響比較大，飽和巖樣的聲波傳播速度高於不飽和巖樣的聲波傳播速度；人工預制裂紋對聲波傳播速度影響不大；單軸壓縮條件下，聲波傳播速度隨應變增加逐漸降低；在同一溫度（ 160 ）下，波速隨保溫時間的增加而逐漸降低；在對巖樣逐漸加熱情況下，初始加熱階段波速略有升高，當溫度達到60時，巖樣波速達到峰值，之後隨著溫度繼續升高其波速逐漸下降；波速隨溫度變化具有一定的尺寸效應。
  2. Increasing ultrasound intensity in the range of cavitation threshold and cavitation peak value, decreasing monomer concentration and increasing the temperature make the induction period shorter. under optimized reaction conditions, the conversion of ba can reach 90 % in 11 min at high n2 flow rate the viscosity average molecular weight of the obtained pba reaches 5. 24 106. the molecular weight of pba varies with ultrasonic irradiation time, indicating that the ultrasonic induced emulsion polymerization is dynamic and quite complicated, polymerization of monomer as well as degradation of polymer occurs concomitantly

    一、實現了無常規化學引發劑存在下的超聲輻照引發丙烯酸正丁酯（ ba ）間歇乳液聚合，制備了pba納米粒子，在11min內轉化率達到90 ，分子量達5 . 24 10 ~ 6 ，隨反應時間的延長而降低，表明超聲輻照引發乳液聚合是一個動態的復雜過程，單體的聚合和聚合物的降解同時發生。
  3. The response of the glucose electrode is surveyed by determining cyclic voltammetric peak current values under aerobic solution conditions. electrocatalytic oxidation of glucose at the electrode is evaluated with respect to temperature, ph value of solution and concentration of tris ( 2, 2 ' - bipyridyl ) cobalt ( iii ) perchlorate

    實驗用循環伏安法測定有氧溶液條件下葡萄糖在該生物傳感器上產生的催化氧化峰電流，考察了溫度、溶液ph值和co （ bpb濃度對傳感器的電流響應性能的影響。
  4. According to heat load source of die cavity, temperature distribution gradient equations and heat flux equations and the peak value equations of temperature load at die cavity surface have been obtained with research of temperature distribution and transfer laws of die surface by unsteady heat transfer theory

    摘要根據鍛模型腔熱負荷來源，通過非穩態傳熱理論，分析研究了模具工作表面層的溫度分佈與傳遞規律，給出了型腔表面溫度分佈梯度和熱流密度公式，並給出了鍛模型腔表面的溫度負荷峰值的計算公式。
  5. Only when the concrete strength comes to the peak value, the strain will reduce with the decrease of the temperature

    混凝土應力達到峰值時的應變隨負溫值的增大而變小。
  6. A new bridge type high temperature superconducting fault current limiter ( sfcl ) with a limiting impedance of superconductor serried in the limiting circuit is proposed, which could limit the peak value and the stable value of the fault current

    摘要提出一種改進的橋式高溫超導限流器拓撲結構，將不同高溫超導體製成的限流電阻與限流電感同時申入橋式限流迴路。
  7. And the value drop to the lowest at ph = 0. 8. as the increase of heat treatment temperature, the pore size distribution peak of sio2 microspheres is very narrow, meanwhile the specific surface area is the smallest before 160 c. the polymer template is removed at 350 c, so the pore structure of sio2 particles has a big change which involve the increase of specific surface area and the broaden of pore size distribution peak. with the continuous raise of temperature the sio2 network will shrink little, as a result the average pore size will decrease, but the specific surface area has no obvious change

    結果發現：二氧化硅膠體顆粒均勻分佈於脲醛聚合物網路中，煅燒去除有機模板后微球表面變粗糙，而粒徑沒有明顯變化； ph值較小時，復合微球中聚合物含量較大，而ph值較大時，得到復合微球結構鬆散，因此熱處理后的二氧化硅微球孔容及平均孔徑都較大，而在ph = 0 . 8時，得到最小值；武漢理工大學碩士學位論文隨著熱處理溫度的變化，小於160時，空分佈較窄，而比表面積較小，在350時，由於有機模板的去除，微球孔結構發生突變，比表面積明顯增大，而孔徑分佈變寬，溫度繼續升高時，二氧化硅網路發生收縮，平均孔徑變小而比表面積由於有機炭化物的完全去除沒有太大變化;微球中的微孔在熱處理過程中處于平衡狀態，分佈沒有太大變化。
  8. For the fe - 2 % c - 4 % v - 4 % mo - 5 % cr - x % w alloy system, the peak value of quenching appears in 950 - 1100. the peak value increases with the increment of w. when the content of w is 2 %, the temperature of temper hardening is 550. for the fe - 2 % c - 4 % v - 4 % mo - 5 % cr - 2 % w alloy, the appropriate quenching temperature can be controlled in 1000 1050 and the time of preserving heat is 12min

    57 （原於百分比，人分析表明， mg的變質作用的產生是由於mg影響了合金元素的偏析，使得基體組織中合金元素含量增加，相當于使合金分配系數k更偏離於1 ，從而促進了形成縮頸、晶粒繁殖和成分過冷傾向。
  9. " dajiubao " peach had two peaks under normal and cold temperature storage. the ethylene peak value of ethylene treatment peach was not enhanced and the time of the peak appearing was not advanced, either. thus, the peach was not belonged to the typical climacteric fruits but the later respiratory rising fruit

    「大久保」桃在常溫和低溫下乙烯均為雙峰，變化趨勢相似，但外源乙烯處理既沒有提高乙烯峰值，也沒有提前乙烯峰，故它不屬于典型的躍變型果實，從呼吸速率來看，它是呼吸後期上升型果實。
  10. 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。
  11. The hardness and corrosion resistance were evaluated by, the anticorrosion mechanism was also discussed by xps as well. the composited content of particles in coating was high when 0. 5 % super - 3900 was added into al2o3 suspention before plating the composited content increased with the increase of al2o3 concentration in plating solution and the time of stirring before plating and increased as a peak curve with plating temperature, cathodic current density and ph value

    超分散劑super - 3900加入量為0 . 5 % ，對al2o3懸浮液分散后加入時，獲得的鍍層復合al2o3含量高，並隨著鍍液中al2o3含量、鍍前攪拌時間增加而增加，鍍層中al2o3含量隨著施鍍溫度、陰極電流密度、 ph值的增加呈先增加后減少的變化。
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