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1)  saddle cable net
鞍形索网
1.
Study on non-linear vibration calculation method of saddle cable net
鞍形索网非线性振动计算方法研究
2)  Hyperbolic paraboloid latticed shell
鞍形网壳
3)  saddle-backed cable net roof
鞍型索网结构
4)  single-layer saddle-shaped cable-net
单层马鞍型索网
5)  cable saddle
索鞍
1.
Construction techniques on installation of cable saddle using simple hoisting equipments;
简易吊装装置安装大吨位索鞍施工技术
2.
In this paper,the structural characteristics of the main cable system of the three-tower suspension bridge are analyzed and several applied technical issues in relation to the fabrication and installation process of the main cables,hangers,cable saddles and cable clamps of the bridge are studied as well.
分析三塔悬索桥主缆系结构特点,探讨三塔悬索桥主缆、吊索、索鞍和索夹的加工制造和安装过程中的应用技术问题。
3.
In order to model the cable saddles in finite element analysis of suspension bridge more realistically and effectively,one class of new elements was developed.
为在悬索桥结构的有限元分析中真实、简洁、高效地模拟索鞍,本文建立了一类新的单元。
6)  saddle [英]['sædl]  [美]['sædḷ]
索鞍
1.
Calculation of cable erection in suspension bridge with sliding saddles;
具有滑移式散索鞍的悬索桥主缆架设分析
2.
To model saddles in finite element analysis of suspension bridges,one class of new finite elements were developed,including two-node left-saddle element and right-saddle element that model a cable segment fixed with saddle at one end respectively,and three-node saddle element that models a cable segment fixed with saddle at one point on the cable.
为在悬索桥结构分析中精确模拟索鞍,建立了索段一端固定于鞍座上的两节点“左鞍座单元”和“右鞍座单元”,以及索段中一点固定于鞍座上的三节点“鞍座单元”,此固定点为新单元的一个节点。
3.
This paper describes the self-designed and fabricated gantry lifting systems at the tower tops and anchorages, and the construction methods with the systems for lifting and installing of the tower saddles and splay saddles of the Suspension Bridge of Runyang Bridge.
介绍润扬大桥悬索桥主、散索鞍吊装施工中,自行设计加工的塔顶门架和锚碇门架吊装系统,以及索鞍吊装施工方法。
补充资料:酥皮网包羊鞍
酥皮网包羊鞍
酥皮网包羊鞍

材料:羊鞍、红菜头汁、牛油、酥皮。

做法:红菜头汁从罐头中取出后,加入适量的牛油煮过;将羊鞍(即羊背脊骨)修整齐,用盐略腌,煎至4成熟,用酥皮像包礼物般包好,入炉10分钟至6~7成熟;调过的红菜头汁淋在羊鞍的周围。颜色鲜艳,很能引起食欲。

师傅教路:习惯上羊鞍多配薄荷汁,改用欧洲盛产并自调过的红菜头汁,则带来新的口味,同时汁液要达到玻璃透明的效果,就要控制好牛油的分量,多则汁液不够清亮而变浑浊,少则缺乏光泽,煮的火候也很讲究;因选的羊鞍级数较高,故不用过多的处理,只需用盐调味即可,6~7成熟口感最佳。 <--part-->

说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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