查询词典 water structure

Because three differences lie in the pearlite to have the round arc crack which the condensation forms, calls the pearlite structure, the water content 2~6%; The pitchstone has the unique resinous luster, the water content 6~10%; The black sunlight crag has the glassy luster and the conchoidal fracture, the water content is smaller than 2% generally.

三者的区别在于珍珠岩具有因冷凝作用形成的圆弧形裂纹，称珍珠岩结构，含水量2~6%；松脂岩具有独特的松脂光泽，含水量6~10%；黑曜岩具有玻璃光泽与贝壳状断口，含水量一般小于2%。

We analyzed the cost of producing water in water-supply plants in small western towns based on the cost structure analysis and the cost model of investment index, and subsequently derived the unit cost for producing water.

最后，在分析成本构成的基础上，结合投资指标费用模型，对西部小城镇供水厂站的制水成本进行了分析，得到了西部小城镇供水厂站的单位制水成本。

Based on electro-characteristic and double electric layers models, directional mechanisms of soy protein molecular are analyzed for the first time on DC heating condition. After the main factors which effect soy protein gels transparency and strength being studied on DC heating condition, the different affects on soy protein gels transparency and strength by DC heating and water bath heating are analyzed and compared, and the transparent mechanisms of soy protein gels are further explored. In addition to temperature action as water bath heating, DC heating is added as electric field directional action. As a results, heating rate is increased. Directional range degrees of soy protein molecules are raised. These advantage the increase of soy protein gels transparency and strength. Microstructures of soy protein gels forming on DC heating condition are observed by SEM and the results showed that ordered structure of transparent soy protein gels on DC heating condition is more ordered than that of transparent soy protein gels on water bath heating condition.

首次从大豆蛋白的电特性和双电层模型上分析了直流电加热条件下，大豆蛋白分子定向的机理；通过对直流电加热条件下影响大豆蛋白凝胶透明性和强度主要因素的研究，分析和比较了直流电加热与水浴加热对大豆蛋白凝胶透明性和凝胶强度的不同影响，又进一步探讨了大豆蛋白凝胶透明的机理；直流电加热除了水浴加热中的温度作用以外，又增加了直流电场的定向作用，提高了加热速率，提高了大豆蛋白分子定向排列的程度，有利于蛋白质凝胶透明性和强度的提高；利用SEM对电场下大豆蛋白凝胶微观结构的观察，进一步证明了直流电加热比水浴加热形成的透明大豆蛋白凝胶微观结构具有更高的有序性。

For the feature of its structure, the toilet is not water closing, has no storage of water, so it can not encrust, it can save the using detergent for cleaning toilet, preventing the pollution of the water resource for the second time.

由于其结构特点，便器内没有水封，不存水，所以不结垢，比原座便器省却了清除结垢的化学洁厕剂，避免了对水源的二次污染。

As to the work about theory analysis, at first, the paper describes the atomizing and humidifying process of the centrifugal nozzle with firing pin type, high pressure and little aperture and liquid physical properties. Later, combining with the structure characters of this kind of nozzle, the paper studies on the theory of the atomizing and humidifying process by three phases, which is water film forming phase, water film falling into pieces phase, and heat and mass transfer between water and air phase in turn.

理论工作方面，首先描述了撞针型高压小孔径离心式喷嘴的雾化加湿过程和液体的物理性质，然后结合撞针型高压小孔径离心式喷嘴的结构特点，将其雾化加湿过程分三个阶段进行机理上的研究，这三个阶段依次为液膜形成、液膜初次破碎及二次雾化、水与空气的热湿交换。

Experiment results indicate the more desirable orange-pomace bread can be produced if the orange pomaces are not washed in water, the sample is oven-dried and the particle diameter distribution of the orange pomaces in use is less than 250 μm. Due to the fact that the water-absorption ability of orange pomaces is strong, we may want to mix pomaces with the oil of the recipe first during the process of making orange-pomace bread and add the mixture later to the formation of the structure of gluten. Under the condition that orange pomaces account for 14% of the ingredients, the adjusted optimal condition calls for extra 2% of oil, 3% of water and 4% of gluten, the amount of yeast is increased to 2% and the fermentation time is 2 hours. The orange-pomace bread made under this condition has a specific volume of 5.19 cm3/g and receives a rating of 9.5 point. It is close to the American-style sweat bread of the control group. It is also found that the addition of orange pomaces can help slow down the rise in hardness, gumminess and chewyness of the bread during the time it is in storage.

实验结果显示，柳橙果渣於制备过程不经过清水漂洗、利用烘箱乾燥样品、使用粒径分布尺寸小於250 μm之柳橙果渣对於制作柳橙果渣面包有较理想之结果，另外由於柳橙果渣吸水性强，於制作果渣面包时需将柳橙果渣先与配方中之油脂混合，待面团搅拌成筋后再加入。14%柳橙果渣添加量下，配方上调整的最适条件为额外添加2%油脂、3%水量、4%面筋，并将酵母量增加为2%，发酵时间为2 h，所制作出之柳橙果渣面包比体积为5.19 cm3/g，评分为9.5分，接近控制组美式甜面包，并且发现添加果渣制作面包可以减缓面包於储藏期间硬度、胶性度、咀嚼度上升之程度。

ABSTRACT: There are usually some main problems for the water environment in the urban development,such as water lavishness, environment pollution, flood and water-logging, structure and function of ecosystem,and landscape be destroyed.

当前我国城市在水资源、水环境、水安全、水景观、水生境等方面存在很多问题。如水资源的供需矛盾；水旱灾害威胁增大；水质污染日益加剧；地下水超量开采，地下水水位下降；水体生态系统结构、功能的失调和破坏；忽略自然生态用水、破坏了原有自然景观和生态平衡等。

1 For water out of hydraulic system: adopt blocking and draining methods, unique draining structure is designed at the guide sleeve of the piston rod in pumping oil cylinder, which makes the water leaked into the scraper seal converging in the waterspout and drained through the osculum, thus avoiding the water getting into hydraulic system through the seal.

对于液压系统外水分：采取堵，排共施的策略，在泵送油缸活塞杆导向套处 2009 年第 1 版( The first edition in 2009) 18 HBT60.13.90S HBT60.13.90SC 设计有独特的排水结构，其可将渗入防尘圈的水汇聚于排水槽内并通过排水孔排出，从而避免了水分通过后面的密封进入液压系统，做到将水分拒之于系统之外。

A water model for simulation of 1050 mm mold is established to investigate the effects of SEN structure, casting speed, immersion depth and other parameters on the fluctuation of the liquid level in the mold, the impact depth of the steel stream and entrapping of the flux, and compare the influence of different structure parameters and operating parameters on the flowing field in the mold in order to find out the best suitable compromise between the structure parameters and the operating parameters and then...

针对 10 5 0mm× 15 0mm断面的结晶器，建立了水模型，研究浸入式水口结构、拉速、浸入深度等工艺操作参数对结晶器液面波动、流股冲击深度及结晶器钢液面保护渣卷入情况的影响，比较不同水口结构参数及操做参数对结晶器内流场的影响，从而找出结构参数与工艺参数间配合最佳的工况，为水口设计提供理论依据，并经优化的水口在实际中应用，使安钢第二炼钢厂的板坯退废率由 1.5 0 %降为0 。6 %。

The invention relates to a preparation method of epsilon-MnO2 layered structure nano-sphere comprising the following steps: adding potassium persulphate, manganese sulphate, ferric nitrate and concentrated sulfuric acid into hydrothermal reactor, charging deionized water and fully stirring, natural cooling the mixture to room temperature after hydrothermal reaction for 1-24 hours at 110-200 DEG C, washing and drying the product to obtain hexagonal crystal epsilon-MnO2 layered structure nano-sphere with a stable structure and uniform grain size.

一种ε-MnO 2 层状结构纳米球的制备方法，将过硫酸钾，硫酸锰，硝酸铁，浓硫酸加入水热反应釜中，加入去离子水充分搅拌后，在110-200℃水热反应1～24h后自然冷却至室温。得到的产物经洗涤干燥即得到结构稳定，粒径均匀的六方晶型的ε-MnO 2 层状结构纳米球。

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。