水分

The bleaching of dried tomato powder on storage can be indicative of too high an oxygen level in the headspace of the package, whereas the darkening of dried tomato can reflect too high a final moisture level in the powder.

贮藏时番茄粉的脱色表明包装容器的顶隙中氧气含量过高，而色泽变暗则表明产品中的最终水分含量过高。

Fresh vegetables should be avoided as these can cause bloat in a chinchilla, which can be fatal.

新鲜蔬菜是高水分含量的，应该避免食用，因为这些可能会造成膨胀的龙猫的肠胃，这可能是致命的。

If you think they're too wet, blot them with a paper towel.

如果你认为肉的水分太多的话，你可以用纸巾包住它们。

At last,We carry out stability asssessment about the vegetation in virtue of the model builded in this plot.We calculate the vegetation's ecological water requirement on May 2004: canopy of Robinia pseudoacacia L require 5.2mm, Top of Melilotus albus Desr require 32.2mm, Bottome of Melilotus albus Desr require 8.6mm, Layer of soil require 17.6mm, totalize 63.6mm,Which more 22.33 mm than the contemporaneous rainfull 41.27mm.

最后通过本次研究构建的模型对项目区植被进行了稳定性评价，计算出2004年5月份复合植被的生态需水量，分别为刺槐冠层5.2mm，草木樨上层32.2mm，草木樨下层8.6mm，土壤蒸发17.6mm，总计63.6mm，这个结果比当月的多年平均(1980-2002年)降雨量41.27mm多出了22.33mm.6月初白花草木樨收割以后，次生茬生长缓慢，我们假设草木樨没有被收割，分别计算了6月和7月的生态需水量，6月份生态需水为85.64mm，7月份为78.41mm，发现6月份水分亏缺依然严重，7月份降雨完全可以满足复合植被的蒸散需求。

Bouillon, clam juice, juice from canned tuna, and water also can be added to dry foods to increase water intake.

清汤、蛤蜊汤、罐装鲔鱼的汁，和水可以加在乾燥食物中，以增加水分摄取。

Designed to be breathable, it is effective in keeping heat and moisture buildup to a minimum for more comfortable sleep.

目的是透气，这是有效地保持热量和水分积聚到最低限度更舒适的睡眠。

The brewage of wine is determined 70% by natural factors, such as soil, sunshine, moisture, temperature, age of grapevine, climate of planting year and etc., the other 30% is determined by the traditional craftwork such as digging, pruning, plucking procedure, brewage and wine maintaining procedure and etc, so we say wine comes from nature and is established by tradition.

葡萄酒的酿造70%取决于天然因素，即葡萄种植的土壤，阳光，水分，温度，葡萄枝的年龄，种植当年的气候的好坏，30%取决于于种植的翻地，修剪，采摘程序，酿酒及养酒程序的传统工艺，因此我们说一种美酒源于天然成自传统。

Wisconsin original, first made by John Rossie in 1877. Called Brick cheese because original cheesemakers used bricks to press moisure from the cheese. Flavor ranges from mild to sharp and piquant. Pungent, tangy, often described as a cross between Cheddar and Limburger.

原产于威斯康星州，1877年由J o h n Rossie首次制造；因为最初制造者用砖把奶酪中的水分挤出，而得名砖奶酪；味道从温和到强烈，到辛辣；味道浓烈，有强烈的盐味，介于Cheddar奶酪和 Limburger 奶酪之间。

Pat brisket dry; sprinkle all over with salt and pepper.

拍干牛胸肉上的水分，撒上盐和胡椒。

The changes of water state,starch and soluble sugar contents in the leaves of 3 evergreen broadleaf plants of Celastraceae in Baoding were investigated.

该文研究了卫矛科3种常绿阔叶植物在保定越冬期间叶组织水分及可溶性糖、淀粉的动态变化。

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。