1)optical behavior光學品質
1.Their optical behavior and growth conditions are studied.用激光加熱基座法(LHPG)生長了Al_2O_3及ZrO_2單晶光纖,并研究了兩種單晶光纖(SCF)的生長條件及其光學品質,初步實驗證明:兩種單晶光纖可用于制作高溫傳感器。
2)quality factor M 2光束品質
1.The physical meaning of the beam quality factor M 2 and its progress are discussed.討論了光束品質因子 M2 的物理意義及其近年來的有關進
3)acousto-optic quality factor聲光品質
4)chemical quality化學品質
1.Effect of instantaneous high pressure treatment on chemical quality of pear juice;瞬時高壓作用對梨汁化學品質的影響
2.Physical quality of cathode copper effects on its chemical quality which determines its characteristics of processing.陰極銅的物理品質直接影響其化學品質,而陰極銅化學品質的高低決定了其加工性能的好壞。
3.The results showed that the output value and score of smoking quality of tobacco were significantly increased,the influence on yield and chemical quality of tobacco could not be observed obvio.結果表明:烤煙移栽前增施小麥秸稈(田煙:7500kg/hm2,地煙:6000kg/hm2),極顯著地增加煙葉產值;評吸綜合得分最高;對烤煙產量和煙葉化學品質無明顯影響。
英文短句/例句
1.EFFECTS OF GERMINATION ON WHEAT BIOCHEMICAL QUALITY發芽處理對小麥生物化學品質的影響
2.New Product Creation of Curve Black Tea and Their Studies on Quality Chemistry;曲紅茶新產品創制及其品質化學研究
3.Study of Students Thought Characters Cultivation in Chemistry Teaching;化學教學中培養學生思維品質的研究
4.Elementary Talk About Developing Middle-School Students Quality of Thinking In Chemical Teaching;淺談化學教學中學生思維品質的培養
5.The Research on Relationship of Fluoride with Quality Chemistry and Microbiology of Tea;氟與茶葉品質化學和微生物學的研究
6.Exploration on Improving Teaching Quality of the Course of Food Chemistry提高《食品化學》課程教學質量的探討
7.On the Effects of the Food Additives on Food Safety;食品中外來化學物質對食品安全性的影響
8.a chemical agent that is added to a chemical mixture to counteract the effects of impurities.加入化學混合物以抵消雜質的影響的化學制品。
9.These substances include many commonly used chemicals.這些物質包括許多常用的化學品。
10.A toxic chemical or other substance.有毒的化學品或其它物質
11.A place where drugs and chemicals are manufactured.藥廠用于生產藥品和化學物質的地方
12.On the Influence of Cyber Culture on the Morality of College Students論網絡文化對大學生道德品質的影響
13.Studies on Preparation AstragalosideⅣ and Quality Evaluation of Radix Astragalus;黃芪化學對照品制備及質量評價研究
14.Upgrading Cultural Characteristics of School and Constructing Harmonious Campus;提升學校文化品質 構建和諧校園
15.Study on Problem of Product s Homogenization Based on the Principle of Semiotics;基于符號學的產品同質化現象的考察
16.Imtrospection-an lmportant moans to optimizo the quality of stmdent s Thinking;反思——優化學生思維品質的重要手段
17.Study on the Chemical Standard Sample Preparation and the Quality Control Method of Scutellaria Baicalensis黃芩質量控制與化學標準品制備研究
18.Experimental research on kinetic model of pomfret鯧魚品質變化動力學模型的實驗研究
相關短句/例句
quality factor M 2光束品質
1.The physical meaning of the beam quality factor M 2 and its progress are discussed.討論了光束品質因子 M2 的物理意義及其近年來的有關進
3)acousto-optic quality factor聲光品質
4)chemical quality化學品質
1.Effect of instantaneous high pressure treatment on chemical quality of pear juice;瞬時高壓作用對梨汁化學品質的影響
2.Physical quality of cathode copper effects on its chemical quality which determines its characteristics of processing.陰極銅的物理品質直接影響其化學品質,而陰極銅化學品質的高低決定了其加工性能的好壞。
3.The results showed that the output value and score of smoking quality of tobacco were significantly increased,the influence on yield and chemical quality of tobacco could not be observed obvio.結果表明:烤煙移栽前增施小麥秸稈(田煙:7500kg/hm2,地煙:6000kg/hm2),極顯著地增加煙葉產值;評吸綜合得分最高;對烤煙產量和煙葉化學品質無明顯影響。
5)Quality chemistry品質化學
6)scientific character科學品質
1.This article considers that in teaching organic chemistry experiment, high normal college should push forword self-qualified education, foster students' scientific quality;It must wake efforts both to train students' scientific character and ability and to impart science in order to develop students into the people's teachers of the 21st century with high scientific knowledge and creativity.高等師范院校的有機化學實驗教學應推行素質教育 ,提高學生的科學素質 ,就必須在培養學生的科學品質、科學能力、傳授科學知識上下功夫 ,使學生成為具有高科學素質的 2 1世紀的人民教
延伸閱讀
白茶品質特征(quality characteristics of white tea) 白茶品質特征(quality characteristics of white tea) 在色、香、味、形方面顯示白茶品質特點的性狀。白茶白色芽毫多,湯淺黃,毫香顯,毫味重。按芽葉嫩度和鮮葉的茶樹品種分為白毫銀針、白牡丹和貢眉三種。白毫銀針純為毫芽,不帶梗蒂,肥壯長大,形狀如針,色澤銀白,香氣清鮮,毫香濃。湯淺杏黃色。白牡丹、貢眉(壽眉)外形毫芽多而肥壯,葉張肥嫩,葉態平伏舒展,葉緣垂卷,葉面有隆起波紋,葉尖微翹、芽葉相連而稍并攏。葉面色澤灰綠、墨綠或翠綠,葉背銀白色、葉脈微紅。香氣毫香濃顯,滋味鮮爽醇厚清甜,湯色橙黃明亮。葉底勻亮,灰綠到黃綠,梗及葉脈微紅。白牡丹毫芽特別肥壯長大,兩葉抱芽,遍披白色茸毛,毫香特顯,滋味醇厚,品質勝貢胥。