查询词典 taste

My paper firstly turns on the time of Kaogongji, puts it in axes-age and sums up the characters from our ancient art design which it starts from the analyzing of "Qi" and "Wu".So we can draw our research clue and orientation: manufacture whose core is "Li";And then we will make particularly aesthetic analyse about the text.We will make it clear about the realations between " Li" and "Qi", concept and res, taste and res , and my paper will tell of three part:conceptual design—age idea" s effect on Kaogongji" s taste;human design—human spirit in Kaogongji" s art design;imitate design—accouterment" s taste of Kaogongji. In the text ,I will also tell of the following problems:Li and Kaogongji" s design idea, like-six idea and Kaogongji" s taste ideal, nature-human and Kaogongji s zoology idea.

本论文首先切入《考工记》的时间定位问题，把它放在轴心时代的大背景下，之后从"器"和"物"二字的文字学分析出发，对我国古代艺术设计的总体特征进行了概括，进而以此背景审视《考工记》一书的工艺美学思想，确定本文对该书的研究思路和定位，即以"礼"为核心的器物制造；然后具体进入文本进行细致的美学视角的分析，为廓清"礼"与"器"、观念与器物、审美风尚与器物等关系理顺思路，论文分别从观念化设计——时代观念对《考工记》审美取向的影响、人机化设计——《考工记》艺术设计的人文精神、仿生设计——《考工记》中装饰物的审美追求这三个大方面进行研究，涉及到礼制文化与《考工记》的审美设计理念、"尚六意识"与《考工记》的审美理想、"天人合一"与《考工记》的审美生态观等诸多问题。

Among the more commonly identified impairments and malfunctions of taste are ageusia ,(or ageustia from geustos, Greek for "tasting"), the absence of taste; hypogeusia , dulled or diminished taste; hypergeusia , increased sensitivity to taste; and phantogeusia, the perception of specific tastes—sweet, sour, salty, metallic, or otherwise unpleasant tastes—without the presence of any oral stimulus.

包括在这些更普遍确定的味觉损伤和障碍中的有：味觉丧失(or ageustia from geustos， Greek for "tasting")，味觉缺失，味觉减退，味觉迟钝或降低，过敏，味觉感受的增加，还有幻味觉，不存在任何的口头刺激下产生细节味觉的感知—甜，酸，咸，金属味或其他的讨厌的味道。

On the other hand, the taste of something is the quality that it has when you put it in your mouth. In this sense the word is a countable noun and requires the article

而在另一种情况下，若把某物放在嘴里尝一尝，此时的taste却是可数名词，就需要加冠词"a"了。

Taste aversion learning; taste buds; taste discrimination; taste epithelium; taste modifiers; taste panel evaluation; taste perception; taste pore; taste preferences; taste processing; taste receptors; taste receptor neurons; taste stimuli; taste thresholds; taste transduction; foliate; fungiform; vallate; circumvallate; umami taste; bitter principle; sweet taste; bitter taste; sour taste; salty taste; gustation; gustatory cortex; gustatory nerve; gustatory neurons; gustatory nucleus; gustatory sensilla; gustatory system

味道厌恶学习；味蕾；味道辨别力；味道上皮；味道调节剂；品尝小组评价；味道感受；味孔；味道偏爱；味道加工；味觉感受器；味觉感受器神经元；味道刺激；味觉阈值；味道转换；层状的；真菌状的；轮廓形的；围绕的；鲜味；苦味素；甜味；苦味；酸味；咸味；味觉；味觉皮层；味觉神经；味觉神经元；味觉核；味觉感器；味觉体系

High protein feed can enhance airframe the absorption to zinc, keep in storage and feed of sex of metabolization; animal and the zincic absorptivity of inorganic, organic additive are taller, and the zincic absorptivity in plant sex feed is very low, zinc inside pig body excrete basically through bowel, along with eduction of fluid of pancreatic juice, bowel. 1.1 zinc inside pig body physiology function 1.1.1 raise collecting appetite zinc is element of the taste in saliva to make part, and the structural function with gustatory epithelial to oral cavity mucous membrane element and metabolization are influential action, affect the configuration of alveolus of the taste bud in glossal tit and function then, because this adds zinc,can enhance taste bud to taste sensitive.

高蛋白饲料能增强机体对锌的吸收、贮存和代谢；动物性饲料和无机、有机添加剂的锌吸收率较高，而植物性饲料中的锌吸收率则非常低，锌在猪体内的排泄主要通过肠道，随胰液、肠液排出。1.1锌在猪体内的的生理功能1.1.1提高采食量锌是唾液中味觉素的构成成分，而味觉素则对口腔黏膜上皮细胞的结构功能及代谢有影响功能，进而影响舌乳头中味蕾小孔的形态和功能，因此添加锌可增强味蕾对味觉的敏感。

Review articles only; taste buds; taste aversion learning; taste discrimination; taste epithelium; taste modifiers; taste panel evaluation; taste perception; taste pore; taste preferences; taste processing; taste receptors; taste receptor neurons; taste stimuli; taste thresholds; taste transduction; umami taste; bitter principle; sweet taste; bitter taste; sour taste; salty taste; gustation; gustatory cortex; gustatory nerve; gustatory neurons; gustatory nucleus; gustatory system; gustatory sensilla

唯一的综述；味蕾；味道厌恶学习；味道辨别力；味道上皮；味道调节剂；品评小组评估；味道感知；味孔；味道偏爱；味道加工；味觉感受器；味觉感受器神经元；味道刺激；味觉阈值；味道转换；鲜味；苦素；甜味；苦味；酸味；咸味；味觉；味觉的皮层；味觉神经；味觉的神经元；味觉核；味觉的体系；味觉感器

Among the more commonly identified impairments and malfunctions of taste are ageusia ,(or ageustia from geustos, Greek for "tasting"), the absence of taste; hypogeusia , dulled or diminished taste; hypergeusia , increased sensitivity to taste; and phantogeusia, the perception of specific tastes—sweet, sour, salty, metallic, or otherwise unpleasant tastes—without the presence of any oral stimulus.

包括在这些更普遍确定的味觉损伤和障碍中的有：味觉丧失(or ageustia from geustos， Greek for &tasting&)，味觉缺失，味觉减退，味觉迟钝或降低，过敏，味觉感受的增加，还有幻味觉，不存在任何的口头刺激下产生细节味觉的感知—甜，酸，咸，金属味或其他的讨厌的味道。

The subdiaphragmatic vagus plays an important role in taste perception and control of ingestion of sweet taste solution. Different from the conditioned taste aversion, this study have explored the interaction of visceral and gustatory information from another point of view. This study provides the valuable research data for the relationship among taste, visceral disease and ingestion.

与大鼠条件性厌味中内脏不适对味觉物质摄食的影响不同，本研究从味觉物质摄食前的内脏不适刺激对随后的味觉物质摄食的影响出发，从另一个角度探讨了脑干核团内味觉信息和内脏信息的相互作用，为进一步深入研究味觉、消化系统疾病及摄食三者之间的关系提供了有价值的研究资料。

according to the mechanism of bitter formation, the bitter taste masking technology is classified into different sorts from different taches that disturb the bitterness formation, include adding the taste correcting substance to confuse the cerebral taste; staving or preventing the drug releasing in mouth and segregating the contact between drug and taste buds; anesthetizing the taste cell to enhance the threshold of bitter taking; preventing bitter taste receptor combining with bitter blocker, cutting off the signal transduction pathways etc.summerize the methods of taste masking technology,besides,describe the method's advantages and disadvantages, and the technology of preparation.provide academic direction for the reasonable use of bitterness taste masking.

依据苦味形成机理，从干扰苦味形成的不同环节将中药苦味掩味技术分为添加矫味剂，混淆大脑味觉掩盖药物苦味；延缓或阻止药物在口腔释放，隔离药物和味蕾的接触；麻痹味觉细胞，提高苦味感受阈值；阻止苦味受体与苦味剂的结合，切断信号传导掩盖苦味等4类，综述掩盖中药苦味的方法，并简述各方法的优缺点和制备技术，为合理应用苦味掩味技术提供理论指导。

Other important organizations such as Consortium of Brachetto d'Acqui, Consortium of Brunello di Montalcino, Consortium Taste of Puglia, Institute of Italian Fine Wines - will participate and organize promotional events during the exhibition.

其他重要组织者，如Brachetto d'Acqui葡萄酒协会、Brunello di Montalcino葡萄酒协会、Taste of Puglia协会以及意大利佳酿研究所，也将参与到这些促进活动中。

The absorption and distribution of chromium were studied in ryeusing nutrient culture technique and pot experiment.

采用不同浓度K2CrO4(0，0.4，0.8和1.2 mmol/L)的Hoagland营养液处理黑麦幼苗，测定铬在黑麦体内的亚细胞分布、铬化学形态及不同部位的积累。

By analyzing theory foundation of mathematical morphology in the digital image processing, researching morphology arithmetic of the binary Image, discussing two basic forms for the least structure element: dilation and erosion.

通过分析数学形态学在图像中的理论基础，研究二值图像的形态分析算法，探讨最小结构元素的两种基本形态：膨胀和腐蚀；分析了数学形态学复杂算法的基本原理，把数学形态学的部分并行处理理念引入到家实际应用中。