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1)  subsidence threshold
沉降阈值
1.
Aimed at different understanding and view point,based on precise level monitoring,GPS techniques and systematic analysis of in situ monitoring data of scores of years,the authors put forward a perspective of surface subsidence has certain self recoverable capability,summed up the range of surface recoverable subsidence threshold,narrated rational method and in situ monitoring essentials.
针对地面沉降问题的不同认识与见解,采用精密水准监测技术、GPS技术,在系统分析几十年原位监测数据的基础上,提出了地面沉降具有一定自恢复能力的观点,总结出了地面沉降可恢复性沉降阈值的范围,叙述了地面沉降原位监测的合理方法及监测要领。
2)  threshold denoising
阈值降噪
1.
The simulated signal and vibration signal of on-spot trolley track joints were denoised separately by wavelet threshold denoising.
分别通过小波阈值降噪法对仿真信号和岸桥小车轨道铰点振动信号进行降噪处理。
2.
In this paper,we introduced a kind of wavelet threshold denoising method which is proved to be efficient in application.
介绍了一种在实际设计中比较有效的小波阈值降噪方法,可以在保持图像细节信息的前提下尽可能提高微光图像的信噪比。
3)  threshold values of rainfall precipitation
降雨阈值
4)  soft threshold de-noising
软阈值降噪
5)  SDS sedimentation volume
SDS沉降值
1.
In the paper,influence of microwave treatment on germination rate and qulity of wheat grain has been studied;the relations between power per gram,temperature and germination rate of wheat grain,SDS sedimentation volume has been analysesed;and the process parameters of icrowave drying of wheat grain has been established,based on three srains in different type.
以三种不同面筋类型的品种为对象,研究了微波处理对小麦种子生活力和小麦品质的影响,分析了微波干燥单位质量功耗、温度与三种不同面筋类型的小麦品种籽粒发芽率和SDS沉降值的关系,提出了试验的最优组合,并确定了影响微波干燥小麦的工艺参数。
2.
This paper provided a universal view on the correlation between glutenin subunits in wheat and SDS sedimentation volume,protein contain,bread baking quality,dough strength and extensibility,and proposed to speed up the improvement of the wheat quality by introducing the glutenin subunits with high quality.
综述了国内外对小麦高分子量谷蛋白亚基与SDS沉降值、蛋白质含量、烘烤品质、面团强度和延展性的关系的研究,提出了引入优质亚基有利于加快品质育种的步伐,为我国小麦品质育种和改良提供了理论依据。
6)  sedimentation value
沉降值
1.
The results showed that the diameter and the volume of steamed bread had great positive correlation with the gluten content in wheat flour,that the ratio of diameter and height of steamed bread had great negative correlation with dough stability time,and that the volume and height of steamed bread had good correlation with sedimentation value.
结果表明 :小麦粉面筋含量与馒头的直径和体积高度相关 ;稳定时间与馒头的扩展比极显著负相关 ;沉降值与馒头的高度和体积相关性显著。
2.
The total protein content of the grain,the prolamine content and the sedimentation value all negatively correlated with TOM respectively.
籽粒蛋白质含量与TOM值呈显著负相关;蛋白组分中醇溶蛋白含量与TOM值显著负相关;沉降值与TOM值呈极显著负相关。
3.
The study is mainly to test wheat traits such as wet gluten,sedimentation value and stability in southern area of Huanghuai in 2002.
对2002年国家黄淮南片区试参试小麦品系的蛋白质、湿面筋、沉降值和稳定时间等品质性状进行了测定,并运用SDS-PAGE分析了参试品系的高分子量(HMW)麦谷蛋白亚基组成及其与品质性状的关系。
补充资料:地理阈值

亦称地理临界值。它将地理系统中的不同状态加以分隔与区分,把某一性质的表现范围加以限制和说明。在此种意义上,地理阈值代表了系统的“状态空间”的非连续性。在一般叙述中,常把地理阈值等同于地理系统边界条件,但二者是有区别的:如果两种不同的状态同时存在于相同的边界条件之中时,地理阈值的表现可能是“非传递性”的转移;而当两种不同状态分置于不同的边界条件之中时,地理阈值的表现可能是“过渡性”地转移。无论是非传递性转移的地理阈值,还是过渡性转移的地理阈值,都使地理系统中不可能具备唯一的、通用的或稳定的解。所谓“解”都是有条件的,都是在地理阈值约束下的解。

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