查询词典 moisture-fight

To discuss the hygrothermal stress influence on strength of the building material caused by the change of temperature and moisture content,on the basis of the coupling equations of thermal conduction and moisture diffusion,its transient temperature and humidity field are derived.

为探讨温湿度变化引起的热湿应力对建筑材料强度的影响，从热传导、湿扩散的耦合方程出发，求得瞬态温度场和湿度场，并推导出包含热湿效应的各向同性材料的本构方程，从而由数值法得出材料应力大小及分布。

The lumber is dry is in fact through the change lumber 干燥窑 intemperature, the humidity controls the lumber drying in transit thelumber moisture content, causes the lumber moisture content accordingto certain technological requirement slow reducing, guarantees to thedifferent 材种 dry quality requirement.

木材干燥实际上是通过改变木材干燥窑内的温度、湿度来控制木材干燥过程的木材含水率，使的木材含水率按一定的工艺要求缓慢的降低，以保证对不同材种的干燥质量要求。

It has been found that at room temperature, moisture absorption had little effect on the mixed-mode interlaminar fracture toughness of T300/5405, but at high temperature, the fracture toughness of laminate increased as the moisture content increase.

研究的结果表明：室温时，吸湿量对材料的断裂韧性影响不明显；高温时，吸湿会使得T300/5405的层间韧性增加。

Kabuli peptides had better properties both in moisture absorption and moisture retention under different humidity conditions.

Kabuli肽在不同湿度条件下的吸湿和保湿能力都较好。

However,the soil moisture content at soil depths of 45 cm and 60 cm in the areas with microbiotic crusts is much lower than that in the areas without microbiotic crusts(LSD-test,p.05),which reveals that the microbiotic crusts have high capability of maintaining topsoil moisture.

在世界干旱区的大量研究表明，作为荒漠生态系统的重要成分，生物结皮的形成能够增强土壤抗风蚀及水蚀的能力〔3~8〕、增强其周围维管植物的养分循环〔9~11〕、通过生物固氮提供丰富的氮源〔12〕、促进种子库的建立和生物多样性等。

However, the soil moisture content at soil depths of 45 cm and 60 cm in the areas with microbiotic crusts is much lower than that in the areas without microbiotic crusts (LSD-test, p.05), which reveals that the microbiotic crusts have high capability of maintaining topsoil moisture.

结皮覆盖区距地表5cm和10cm处的土壤含水量显著高于无结皮覆盖区（LSD检验，P.05）；而45cm和60cm处的土壤含水量则表现为结皮覆盖区极显著低于无结皮区（LSD检验，p.05），说明生物结皮具有较强的保持土壤表层水分的能力。

Through prevents the condensation, fundamentally solves the container problem that because of the moisture to affects the substance damage, the moisture to affects the leather products become mildewy.

通过防止结露，从根本上解决集装箱因受潮而发生的货损及皮具等各类产品发霉问题。

Samples from Changchun-Siping highway, Changchun-Songyuan highway and North Changchun-Jilin highway were studied.Studied from microstructure of frozen soil, combining physicochemical tests and mechanical tests, the influence of properties of seasonally frozen soil in Changchun area on moisture movement is evaluated,which provides the experimental evidence for study of moisture movement of seasonally frozen soil and the road frost heaving and mudding in Changchun area.

以长春-四平线、长春-松原线以及长春-吉林北线3段公路土样为研究对象，从微观结构出发，结合物理化学试验和力学试验，评价了长春地区季冻土的性质对水分迁移的影响，为长春地区季冻土的水分迁移研究、道路冻胀翻浆的防治等提供试验依据。

Objective:To produce low-sugar and high-moisture preserved pachyrhizus; Methods:The relationship of moisture and water activity, numbers of bacterial and mildew were researched. Then water activity was reduced by chitosans with different viscosity-average molecular weights; Results:The number of mildew was a major microbial index of quality-maintaining duration of product. The lower viscosity-average molecular weights of chitosans was, the more water activity reduced; Conclusion:When 9 kD molecular weight,...

目的：为生产低糖、高水分含量番薯果脯；方法：研究果脯中水分含量与水分活度的关系及细菌总数和霉菌数在保温试验中的变化，并采用不同黏均分子量的壳聚糖降低果脯的水分活度；结果：果脯中霉菌数是影响产品保质期的主要微生物指标，壳聚糖的黏均分子量越低，降低水分活度的幅度越大；结论：通过添加0.5%、9kD黏均分子量的壳聚糖，产品水分含量为20%、总糖为26%时，番薯果脯常温放置保值期达到12个月。

To compare changes on physicochemistry, rheology and microstructure for different sorts ofcheeses during storage, this research chooses Cheddar Cheese, Gouda cheese and Vintage cheese to analyze protein, fat, water content anddetermine Cheddar belongs to semi-soft cheese (44.1% moisture content), Gouda belongs to hardcheese (39.6% moisture content), Vintage belongs to especially hard cheese (32.2% moisturecontent).

干酪的组成分析和种类的确定为了比较不同种类干酪在贮藏过程中理化、流变学和微观结构的变化，本研究选择了Cheddar干酪、Gouda干酪和Vintage干酪，分析其蛋白质、脂肪及水分含量，确定Cheddar属于半软质干酪(水分含量44.1％)，Gouda属于硬质干酪(水分含量39.6％)，Vintage属于特硬质干酪(水分含量32.2％)。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。