蒸

The irrigates were Chinese nutgall（200 mg/mL, 100 mg/mL, 50 mg/mL, 25 mg/mL, 12.5 mg/mL and 6.25 mg/mL）, 3 mL/L hydrogen peroxide plus physiological saline, 170 g/L EDTA plus 52.5 g/L NaCl0 and distilled water.

72个离体单根牙随机分为9组，冲洗液为五倍子组（分别为200、100、50、25、12.5、6.25mg／mL）、30mL／L过氧化氢液加生理盐水组、170g／LEDTA加52.5g／LNaOCl组、双蒸水组。

The conditions of separation of noble metals from residual solution of Os and Ru of the osmiridium with congo red associate forming resin have been studied.

主要研究了从锇铱矿的锇钌蒸残液中通过刚果红离子缔合型负载形成树脂分离贵贱金属的条件。

Osmiridium ; Residual solution ; Congo red associate forming resin ; Separation and enrichment ; Au ; Pd ; Pt ; Ir ; Rh

饿铱矿；锇钌蒸残液；刚果红；负载形成树脂；分离富集；金；钯；铂；铱；铑

We proposed a new p-contact scheme using Ti and ITO transparent overcoating on the regular p-contact of the proton-implanted VCSEL and obtain substantial improvement in the kink characteristics and the modulation response of the proton-implanted VCSEL shows a more open clear eye and lower jitter of 35 ps operating at 2.125 Gb/s under 10 mA bias and 9 dB extinction ratio compared to the device without overcoated.

我们提出使用新的p型电极组合，利用Ti和透明电极蒸镀在一般的p型电极上，成功的改善了质子布植的面射型雷射之kink现象，且元件亦能成功的操作在2.125 Gb/s。

The Chesapeake Bay Cuisine is famous for its wealth of seafood: Crab Cakes, Steamed Crabs, She Crab Soup, Crab Chowder, Oyster Fritters and much more.

切萨皮克湾料理是著名的丰富的海鲜：螃蟹蛋糕，清蒸螃蟹，她蟹汤，蟹汤，牡蛎油炸等等。

The properties of starch have considerable effects on cooked rice palatability and consumer acceptability.

淀粉粘滞性是预测稻米食用、蒸煮和加工品质的重要指标。

We studied the production material and the technological regulations of rice wine from millet(Panicum miliaceum L.).

摘 要：对黍米黄酒的生产工艺配方和工艺规程作了研究，确定了蒸饭时间、糖化温度、发酵时间和温度以及成品质量。

Based on the results obtained, the 2-10% cold and hot water extracts from parching and steaming green tea showed good antioxidant properties.

由以上结果可知，炒菁绿茶与蒸菁绿茶在茶叶2-10%之萃取浓度下不论是冷水萃取或是热水萃取，均有很好的抗氧化活性。

The analysis results of color of tea infusion with parching and steaming green tea showed that the color of cold water steeped tea sample was brighter than that of hot water steeped.

在炒菁绿茶与蒸菁绿茶之茶汤水色分析方面，结果显示冷泡茶之茶汤显著比热泡茶更明亮。

From the hedonic scores for tea infusion, aroma, color, taste and overall of 2% was higher than 6% and 10% of cold and hot water steeped of parching and steaming green tea.

就消费者之喜好程度分析，不论炒菁绿茶还是蒸菁绿茶，均是以茶叶2%之茶汤最受欢迎。

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。