1) cooked rice elongation
米粒延伸性
1.
The recombinant inbred line population derived from Xieqingzao B/Milyang 46 and its genetic linkage map were used to map the QTLs controlling cooked rice elongation in two environments, Hainan and Hangzhou.
利用协青早B/密阳46所构建的重组自交系群体及其相应分子遗传图谱,在海南和杭州两地试验,以延伸率作为米粒延伸性考察指标,检测QTL主效应、上位性效应和基因型×环境互作效应的遗传分析方法,进行联合检测分析。
2) Cooked rice elongation (CRE)
稻米延伸性
3) grain elongation
晶粒延伸率
1.
Change of characteristic dimensions of crystal grains on both longitudinal and transverse section of low carbon steel specimens, and the relations of grain elongation to the specimen elongation and the deformation work are studied.
研究了低碳钢单向静拉伸到不同应变阶段中，试件纵、横截面上晶粒特征尺寸的变化，以及晶粒延伸率与试件延伸率及形变功的关系对塑性变形各阶段中上述关系的变化规律进行了分析与讨论。
4) extensibility
[英][iks,tensə'biliti] [美][ɪk,stɛnsə'bɪlətɪ]
延伸性延伸率
5) extension
[英][ɪk'stenʃn] [美][ɪk'stɛnʃən]
延伸性
1.
Changes of leather structure before and after extension were studied with sample of garment wet blue specially made for lycra leather.
结果显示:拉伸后纤维束向应力方向进行定向排列;而从皮革组织结构对其延伸性的影响来看,皮革的延伸性主要取决于皮革结构的紧实程度,皮革结构越松,则其延伸性越大,其对应的应力应变曲线的斜率越小。
2.
Through the speculation of the logic of the thinking,the extension of the concept and the subjective design in painting,the paper elaborates how the paintings gain the inner perception and complete the transformation of materialization of the spirit.
通过绘画思维的逻辑性、理念的延伸性、主观的设计性三个方面的思辨,阐明了在绘画作品中怎样完成内心感知与经验形成精神物质化的转变。
6) extensibility
[英][iks,tensə'biliti] [美][ɪk,stɛnsə'bɪlətɪ]
延伸性
1.
The extensibility of the dough made of pure flour decreased and than increased with the increase of the proofing ti.
结果表明:萌发玉米面粉糊化粘度较对照的玉米面粉低,所有混粉的弱化度均高于纯面粉,且随着添加量的增加而逐渐增加;纯面粉的面团延伸性随着醒发时间的延长呈现先小后大的趋势,而添加玉米面粉后面团延伸性则是随着醒发时间的延长逐渐减小;在萌发玉米面粉添加量10%以下,酵母菌的发酵活力随着添加量的增加而增加,超过10%后,酵母的发酵活力逐渐下降;萌发玉米面粉使冷冻面团面包的品质得到改善。
2.
The influence of filler on extensibility, elasticity and adhesion strength of film, and influence of environment temperature on coated film surface dry time are studied.
研究了填料对膜延伸性、弹性、粘结强度的影响，环境温度对涂膜表干时间的影响。
3.
The influence of reducing sugar and non-reducing sugar for extensibility of dough were also different.
还原糖和非还原糖对面团延伸性的影响也不同。
补充资料：连续性与非连续性(见间断性与不间断性)
连续性与非连续性(见间断性与不间断性)
continuity and discontinuity
11an父ux泊g四f“山。麻以角g、.连续性与非连续性(c。nt，n琳t:nuity一)_见间断性与不间断性。and diseo红ti-
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