1) Yangtang
氧汤
1.
A Study on "Yangtang" arousing the germination mechanism of barley seeds;
“氧汤”激发大麦种子萌发的研究
2) soup
[英][su:p] [美][sup]
汤
1.
Study on the content of Calcium ion in bone soup which is influenced by Vinegar;
食用醋酸对骨头汤中钙离子含量影响的探讨
2.
The proportion of water to fish in quality, the length of time of fish laying up after its being butchered, the kinds of used oil and the duration and degree of heating have a certain effect on the quality of cooked crucian carp soup.
水和鱼的质量比、宰杀放置的时间、油脂的种类以及火候对鲫鱼浓汤的制作有一定的影响。
3) tang
[英][tɑ:ŋ] [美][tɑŋ]
汤
1.
In the Tang Dynasty,the meaning of geng was evolved into "soup",and tang(汤)also got the meaning "soup".
古汉语中“羹”与“汤”现在多据王力说,释“羹”为浓汁食物;凭一个“羹汤”例,定唐代“羹”变为菜汤义,“汤”引申出菜汤义。
2.
In the Tang dynasty, the meaning of geng turned into vegetable soup, and the character tang(汤)also got the meaning of ″soup″.
王力先生强调上古的“羹”只指带汁的肉 ,并据唐诗一个“羹汤”例 ,定唐代“羹”变为菜汤义 ,“汤”产生菜汤义。
4) Campbell's Soup
汤橱浓汤
5) seasoning
[英]['si:zənɪŋ] [美]['sizṇɪŋ]
汤料
1.
The current condition and the tendencies of the instant noodle seasonings;
方便面汤料的发展现状及趋势
2.
The production technology of beef seasoning used in instant noodle;
方便面用牛肉炸酱汤料的生产工艺
6) chicken soup
鸡汤
1.
Analysis of primary nutritive compositions in Gushi chicken soup;
固始鸡汤主要营养成分分析
2.
Advance in nutritional components and dietotherapy function of chicken soup;
鸡汤的营养成分及食疗功能研究进展
3.
In the cooking process of chicken soup the CFU decreases.
鸡汤烹制过程中,细菌菌落总数逐渐减少,蛋白质和矿物质的渗出则随加热时间的延长而增加。
补充资料：2-[2-[2-(2-苯氧乙氧基]乙氧基]乙氧基]乙醇
CAS：36366-93-5
分子式：C14H22O5
中文名称：2-[2-[2-(2-苯氧乙氧基]乙氧基]乙氧基]乙醇
英文名称：Ethanol,2-[2-[2-(2-phenoxyethoxy)ethoxy]ethoxy]
2-(2-(2-(2-phenoxyethoxy)ethoxy)ethoxy)-ethanol
tetraethylene glycol monophenyl ether
分子式：C14H22O5
中文名称：2-[2-[2-(2-苯氧乙氧基]乙氧基]乙氧基]乙醇
英文名称：Ethanol,2-[2-[2-(2-phenoxyethoxy)ethoxy]ethoxy]
2-(2-(2-(2-phenoxyethoxy)ethoxy)ethoxy)-ethanol
tetraethylene glycol monophenyl ether
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