1) high permeability
高渗透
1.
The horizontal well application in high permeability reservoir during high water cut development
水平井技术在高渗透油藏高含水期挖潜中的应用
2.
The solvent - based high permeability waterproof and antipollution coatings with functional silane, siloxane and oligosiloxane were prepared.
制备了溶剂型高渗透性功能有机硅烷、硅氧烷、聚硅氧烷涂料,讨论了处理剂中有机硅功能基团、用量、粘度和催化剂等对几种建材表面的接触角、吸水率、表面质感及耐污染性能的影响。
3.
Following deepness of science and research and development of technology,the problem of finding and testing super high permeability formation in water injection profile has been solved.
寻找和测试注水剖面中超高渗透层是困扰生产测井的一个技术难题 ,随着科研的深入和生产测井技术的发展 ,注入剖面中超高渗透层测试问题得到解决。
2) high permeability zone
高渗透带
1.
Orientation determination of high permeability zone with borehole-to-surface potentiometric method;
应用井-地电位测量技术判断油层高渗透带方向
2.
The emphases of water control is the high permeability zones which will cause low-efficiency water injection and futile cycle.
对于已进入高含水后期的水驱油田而言,控水是延长油田有效开发期,提高油田寿命的必由之路,而高含水后期水驱控水重点是针对导致注入水低效无效循环的高渗透带,因此必须开展高渗透带的识别,进而使水驱控水措施有的放矢,为高含水后期的水驱控水提供技术支撑。
3) high-pressure penetration
高压渗透
1.
This paper introduced processing technology of fried chickens adopted high-pressure penetration or low-pressure penetration,more flavor matters pen- etrated into the chicken body and flavor matters were balanced in and out of the body.
本文介绍了烧鸡加工过程采用了高压渗透或低压渗透,更能使风味物质渗透到鸡体内,使鸡体里外风味物质均匀一致,这就解决了鸡体内风味不足的问题。
2.
A high-pressure penetration technology or a low-pressure penetration technology,which made the flavor materials penetrate into chicken meat more easily,was applied in the fried chickens processing,and could uniform flavor matters in chicken meat to save the problem lacking of flavor inside chicken meat.
介绍了烧鸡加工过程中采用高压渗透或低压渗透技术,更能使风味物质渗透到鸡体内,使鸡体里外风味物质均匀一致,解决了鸡体内风味不足的问题。
4) medium to high permeable
中高渗透
5) high permeable layer
高渗透层
6) higher-permeability region
高渗透区
补充资料：高渗透性脱水
分子式：
CAS号：
性质：以水的丧失为主、电解质失去相对少的脱水症状。一般每丢失1L体液，甲时丧失的电解质在300mg渗量(osmotic equivalent)以下，甲而细胞外液渗透压高于正常。其特点是：(1)体液的浓度窄高，血浆浓度增高，常大于150mg渗量几；(2)细胞外液和内液减少，体重明显减轻；(3)患者常为唾液少、汗少、尿少及尿比重高。
CAS号：
性质：以水的丧失为主、电解质失去相对少的脱水症状。一般每丢失1L体液，甲时丧失的电解质在300mg渗量(osmotic equivalent)以下，甲而细胞外液渗透压高于正常。其特点是：(1)体液的浓度窄高，血浆浓度增高，常大于150mg渗量几；(2)细胞外液和内液减少，体重明显减轻；(3)患者常为唾液少、汗少、尿少及尿比重高。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条