查询词典 chromaticity

Shape and color characteristics were used to form the separated pattern vector and RBF network was used as classifier for each pattern. Each classifier was linearly combined to give the final identification result. Shape pattern consists of rectangularity, elongation, roundness, sphericity, lobation and seven movement invariants. R, G, B, L histogram and R.G chromaticity histogram were treated as separated color characteristic vector.

昆虫图像的形态特征值由矩形度、延长度、球状型、叶状型、似圆度和 7个Hu不变矩等12个特征值组成，颜色特征值由红、绿、蓝、灰度真方图及基于红、绿的二维色度直方图特征值分别组成，然后建立径向基神经网络分类器，每一特征向量由独立的径向基神经网络做为分类器，最终识别由每个分类器识别结果的线性组合而成。

The application of low pressure boiling technique could increase wort boiling temperature to 100.5 ℃ and advance protein agglomeration and reduce solidifiable nitrogen content to 0.5 mg/100 mL. Maillard reaction and Brown reaction were strengthened in the boiling, melanoidin and melanoid compound contents increased, wort chromaticity improved, and the oxidation resistance of wort strengthened. Besides, the boiling intensity dropped from 9 %～12 % to 7 %～8 % and boiling time shortened to 10～20 min, which improved production efficiency and saved 20 % energy and improved beer non-biological stability.

采用低压煮沸工艺，可提高煮沸麦汁温度至100.5 ℃，加强蛋白质凝聚，麦汁可凝固氮下降0.5 mg/100 mL；煮沸过程加强了美拉德反应、"棕色反应"，类黑精、类黑素化合物增加，麦汁色度增加，麦汁的抗氧化能力增强；煮沸强度从9 %～12 %降至7 %～8 %，煮沸时间缩短10～20 min，提高生产效率，节约能源20 %；改善啤酒非生物稳定性。

The experimental method was described for measuring the chromaticity of the light source of electroluminescence lines by means of a grating monochromator .

基于色度学的基本理论和色度的测量方法，提出了用平面光栅单色仪测量场致发光线光源色度的方法，研究了场致发光线的结构和发光原理

When we discuss the meaning of chromaticity and color difference s,we always want to avoid or diminish the influence from photology,physics,chemistry,physiology and psychology.

在研究影响色度及色差的因素时，人们普遍是从光学、物理学、化学、生理学及心理学角度出发，期望能够尽量消除这些因素的影响，以使测量结果与人眼视觉匹配，并从理论上解释颜色空间的不均匀性。

When we discuss the meaning of chromaticity and color differences,we always want to avoid or diminish the influence from photology,physics,chemistry,physiology and psychology.

在研究影响色度及色差的因素时，人们普遍是从光学、物理学、化学、生理学及心理学角度出发，期望能够尽量消除这些因素的影响，以使测量结果与人眼视觉匹配，并从理论上解释颜色空间的不均匀性。

The sapogenin wastewater was treated by adopting the technology of Pretreatment + aerobic digestion + coagulating sedimentation and oxidation decolor. The results showed that the COD fell from 12000mg/L to 600 and the chromaticity from 110mg/L to 50.COD removal rate could reached 99%.

该工程利用预处理+厌氧+好氧+混凝、脱色组合工艺处理黄姜废水，在进水COD和色度分别达12000mg/L和600倍的情况下，出水COD和色度分别为110mg/L和50倍，COD去除率达99%。

The result demonstrated that the chromaticity color of wastewater and COD were decreased after pretreatment, and biochemical effect was improved. It was the foundation of the secondary biological treatment and standard emission.

实验结果表明，预处理出水的色度、COD都有较高的去除，提高了废水的可生化性，为后续二级生物处理该种废水使其最终达标排放奠定了基础。

Euler-Lagrange equations of the functionals defined on the unit sphere S〓 with more general form is also educed, which is beneficial to the discussion of the behavior of those functionals in chromaticity diffusion.

我们还导出了球面上的较一般形式的泛函的Euler-Lagrange方程，为进一步研究不同泛函用于色彩扩散的性态打下了基础。

The application of low pressure boiling technique could increase wort boiling temperature to 100.5 ℃ and advance protein agglomeration and reduce solidifiable nitrogen content to 0.5 mg/100 mL. Maillard reaction and Brown reaction were strengthened in the boiling, melanoidin and melanoid compound contents increased, wort chromaticity improved, and the oxidation resistance of wort strengthened. Besides, the boiling intensity dropped from 9 %～12 % to 7 %～8 % and boiling time shortened to 10～20 min, which improved production efficiency and saved 20 % energy and improved beer non-biological stability.

采用低压煮沸工艺，可提高煮沸麦汁温度至100.5 ℃，加强蛋白质凝聚，麦汁可凝固氮下降0.5 mg/100 mL；煮沸过程加强了美拉德反应、&棕色反应&，类黑精、类黑素化合物增加，麦汁色度增加，麦汁的抗氧化能力增强；煮沸强度从9 %～12 %降至7 %～8 %，煮沸时间缩短10～20 min，提高生产效率，节约能源20 %；改善啤酒非生物稳定性。

The locus of points in a chromaticity diagram that represents chromaticities of the radiation of Planckian radiators at different temperatures.

色度图中，表征不同温度下黑体辐射的色坐标的点的轨迹。

Do you know, i need you to come back

你知道吗，我需要你回来

Yang yinshu、Wang xiangsheng、Li decang,The first discovery of haemaphysalis conicinna.

1〕 杨银书，王祥生，李德昌。安徽省首次发现嗜群血蜱。