查询词典 vol-au-vent

As will be seen in Vol.3, scraps of silk were always saved and used as parts of votive materials at Dunhuang.

就像即将Vol.3中看见的那样，在敦煌壁画中，丝织碎片，常常节约下来用作还愿的部分材料。

The experimental results indicated that the addition of yellow serofluid had better nitrogen source effects than carbamide with its optimal addition level as 2 %(cell concentration increased by 18 %, bud ratio increased by 16 %, and liquor yield by alcohol fermentation increased by 2.2 %), which could settle the problem of environment pollution induced by direct discharge. The use of yellow serofluid in the production of alcohol from cassava could increase alcohol content in fermenting solution and liquor yield by 14.2 %Vol and by 35.5 % respectively.

结果表明，添加黄浆水作为酒母培养的氮源效果优于尿素；最适添加量为2 %；成熟酒母发酵液中细胞浓度比尿素作营养盐时提高18 %，出芽率提高16 %，酒精发酵出酒率提高2.2 %；可解决直接排放带来的环境污染问题；用于木薯原料酒精发酵，发酵液中酒精度可达14.2 %Vol，原料出酒率为35.5 %。

Solar Wind Origin in Coronal Funnels: An Introduction of the Article Published in Science, Vol

篇名 太阳风在日冕磁漏斗状结构中的起源－介绍一篇Science，Vol 308，2005上的研究论文

J. Personality and Social Psychology, 1975, Vol.

人格与社会心理学期刊》， 1975， Vol。

It showed that the yeast KD had higher fermentation capacity, gentle fermentation speed, and the produced kiwi fruit wine was clear and transparent with light yellow color and typical kiwi fruit aroma and wine-alcohol bouquet. Furthermore, the produced kiwi fruit wine had high alcohol content to 10.5 %vol, high vitamin C content to 0.94 g/L and low content of reducing sugar, total acid and volatility acid. 48 aroma substances in total were identified including esters (19 kinds, 34.65 %), higher alcohols(5 kinds,15.38 %), fatty acids(6 kinds,13.30 %), and micro-content of alkyls, aldehydes and ketones, which accounted for 97.33 % of total peak area. Such yeast was suitable for kiwi fruit wine brewing. Tran. by YUE Yang

结果表明，酵母KD的单位酵母发酵力较高，发酵速度平缓，所酿猕猴桃酒澄清、透明，色泽浅黄，酒体醇和爽口，具有猕猴桃果香和纯正的酒香，典型性强；酒度达10.5 %vol，Vc含量为0.94 g/L，残糖、总酸和挥发酸含量均较低；共鉴定出48种香气物质，占总峰面积的97.33 %，其中，酯类物质达19种，相对含量为34.65 %，高级醇(5种，15.38 %)和脂肪酸（6种，13.30 %）含量少，烷烃类和醛酮类等香气物质种类丰富，酒体协调、饱满，是1株适宜猕猴桃酒酿造的优良酵母。

554355 COSTE : Guitar Music Vol.

8.554355 科斯特：吉他作品集Vol。

550731 BOCCHERINI : Guitar Quintets Vol.

8.550731 包凯里尼：吉他五重奏Vol。

The results indicated that the regulation of the acidity of raw juice could prevent bacteria contamination and prolong 2～3 d shelf period under homothermal condition (temperature at 29 ℃), the addition of active dry yeast with high temperature tolerance (addition level as 0.1g/100 mL) could realize thick mash fermentation, the fermentation time should be controlled about 28 h, and sugar content of fermenting mash was 20.6 g/100 mL and the alcohol content of matured mash reached 12.8 %vol.

结果表明，调整原汁的酸度，能够防止杂菌污染，在29 ℃恒温条件下，可延长甜高粱榨汁的保存期至2～3 d；耐高温活性干酵母的加量为0.1 g/100 mL，并可实现甜高粱秸秆榨汁的浓醪发酵；发酵时间控制在28 h左右；高糖度发酵醪含糖量为20.6 g／100 mL，成熟醪酒精度达12.8 %vol。

Hans Irion, who was then the Director of the State-recognized Academy for Chemists in Braunschweig says in his "Course for Druggist Specialty Schools"(1944, Vol. 2, pg. 405): By the intake of the drink described as Teakwass, there happens a remarkable invigoration of the body's entire glandular system and a promotion of the metabolisms.

Hans Irion是Braunschweig化学家国立学院的主任在他的&药剂专业学校课程&（1944，Vol，2，pg，405）中说：饮用Teakwass，发生了身体的整个腺体系统有明显旺盛和新陈代谢促进。

Xu, H., Van Deventer, J.S.J.,"The geopolymerisation of aluminosilicate minerals,"International Journal of Minerals and Processing, Vol. 59, No.3, pp.247-266

孙家瑛，诸培南，「矿渣在碱性溶液激发下的机理」，矽酸盐通报，北京，Vol.17，No.6，

But we don't care about Battlegrounds.

但我们并不在乎沙场中的显露。

Ah! don't mention it, the butcher's shop is a horror.

啊！不用提了。提到肉，真是糟透了。