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1)  FB-GNFs
鱼骨状纳米碳纤维
1.
To investigate the appliction possibility of fish-bone graphite nanofibers(FB-GNFs) as anode materials of Li-ion battery,FB-GNFs with high purity and high quality were first synthesized by chemical vapor depositon(CVD) method,then treated separately by acid and annealing,and also treated by both acid and annealing,respectively.
为了探索具有鱼骨状特殊结构的纳米碳纤维作为锂离子电池负极材料的潜在应用价值,采用化学气相沉积(CVD)法制备了高纯度、高质量的鱼骨状纳米碳纤维,对其分别进行了酸处理、退火处理以及酸处理和退火处理相结合的复合处理,装配成模拟电池后通过恒流充放电测试,研究了不同预处理方式对该鱼骨状纳米碳纤维电化学嵌脱锂性能的影响。
2)  fishbone carbon nanofiber
鱼骨式纳米碳纤维
3)  Segmented carbon nano filaments
节状纳米碳纤维
4)  helical carbon nano-fibers
螺旋状纳米碳纤维
1.
The helical carbon nano-fibers(HCNFs) as a novel carbon materials have the outstanding performance of low-density, high intensity, anti-temperature, corrosion resistant, wear rubbing and conductive ability.
作为一种新型炭材料,螺旋状纳米碳纤维(HCNFs)除了具有一般碳纤维的低密度、高强度、耐高温、耐腐蚀、耐磨擦、导电等优异性能外,其特殊的螺旋结构使其具有优异的力学性能、电磁性能和光学性能,这些性能使其在吸波材料、复合材料、储氢材料、催化剂载体等领域具有广泛的应用前景。
5)  carbon nanofibers
碳纳米纤维
1.
Field emission from individual vertically carbon nanofibers;
单根准直碳纳米纤维的场发射特性
2.
Synthesis of carbon nanotubes and carbon nanofibers onpulse plated Ni nanocrystalline substrate in ethanol flames;
脉冲电镀镍纳米晶基板上碳纳米管和碳纳米纤维的火焰法合成
3.
Study on sulfur tolerance of Pd-Pt catalyst supported on carbon nanofibers for hydrogenation of naphthalene to tetralin;
碳纳米纤维负载Pd-Pt催化剂的萘加氢抗硫性能
6)  carbon nanofibers
纳米碳纤维
1.
Study on the Electrochemical Properties of Modified Electrodes Based on Carbon Nanofibers;
纳米碳纤维修饰电极的电化学行为研究
2.
Determination of cobalt and nickel by carbon nanofibers microcolumn preconcentration and inductively coupled plasma mass spectrometry
纳米碳纤维分离富集-电感耦合等离子体质谱法测定痕量钴和镍
3.
Under hydrothermal and ultrasonic conditions,concentrated acidification(vitriol / nitric acid)was applied to the surface treatment of carbon nanofibers,and the epoxy resin /carbon nanofibers composite materials was prepared.
采用浓酸(浓硫酸/浓硝酸)氧化法对纳米碳纤维进行表面处理,在水热和超声分散条件下,制备了纳米碳纤维/环氧树脂复合材料。
补充资料:生菜鱼米包

【菜名】 生菜鱼米包

【所属菜系】 全部

【特点】 生菜鱼米包是粤菜传统菜肴,其特点是刀工精湛,火候油温恰到好处,鱼肉白而嫩滑

【原料】

桂鱼600克,青豆25克,生菜叶24张,于淀粉25克,甜面酱50克,火腿、花生油适量,盐、糟、味精、胡椒粉各少许。

【制作过程】

桂鱼去鳞、内脏、皮,留头尾,鱼肉切成米。上桨,火腿切小粒丁,头、尾拍干粉油炸,生菜洗净分盛二碟。锅烧热加油,下鱼米滑热,沥干油·用白荧、配料人锅拌匀,再下鱼米拌翻,均匀即成。

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