1.
Duck Egg's Shell Intensity Model Based on Fusion of Computer Vision and Impact Excitation
基于计算机视觉与敲击振动融合技术检测鸭蛋壳强度
2.
Exposure of certain viruses to low ionic strength results in subtle changes in the protein coat.
某些病置于低离子强度的环境中，可引起蛋白质外壳的细微改变。
3.
oval shape case
卵形壳, 蛋形表壳
4.
Enhanced heat transfer investigation on high viscosity fluid in shell-and-tube exchanger
管壳式换热器壳程高黏度流体的传热强化
5.
The Trial and Popularization of Compound Strengthening Dosage with Silica-alumina Mineral for Eggshell;
硅铝酸盐复合蛋壳强化剂的试验研究与推广
6.
Strength calculation of pressure parts for shell boilers
GB/T16508-1996锅壳锅炉受压元件强度计算
7.
SHELL STRENGTH ANALYSIS WITH FINITE ELEMENT METHOD FOR NO.11 BF AT ANSHAN IRON AND STEEL CO.
鞍钢11号高炉炉壳的有限元强度分析
8.
The Method Study Based on the Structure Intensity Analysis of the Truck s Drive Axle;
货车驱动桥壳结构强度分析方法研究
9.
Evaluation of Strength for Double Hull Structure and Optimization of Hull Weight;
双壳散货船强度评估及结构重量优化
10.
Research on the residual strength of damaged ring-stiffened cylindrical shell
环肋圆柱壳受损伤后的剩余强度探讨
11.
Influence of Bolt Pretightening Force to GIS Shell Flange Intensity
螺栓预紧力对GIS壳体法兰强度的影响
12.
Strength Analysis of the Flanged Nozzles on the Shell of a High Voltage Circuit Breaker
高压断路器壳体翻边接管的强度分析
13.
A Novel Method for Analyzing Circumferential Stiffened Non-Circular Cylindrical for Shell;
环肋加强非圆柱壳强度计算的一种新方法
14.
Analysis of Intensity and Stiffness and Fatigue Life for the Hydrobulging Automobile Axle Housing;
液压胀形汽车桥壳强度刚度及疲劳寿命分析
15.
Cooked by boiling in the shell to a solid consistency. Used of eggs.
煮老的带壳煮到固体般坚硬程度的。用于鸡蛋
16.
Study of Simulation Technology for Analysis, Verification and Test of Strength of Body of Automobile Axle Housing
汽车桥壳壳体强度分析、校核及试验仿真技术研究
17.
The other 5 percent of eggshells consists of a crucial "binding agent" that keeps the chalk from turning into dust and toughens he shells.
蛋壳成分的另外5％是重要的“黏合剂”，可以防止白垩灰化，并增加蛋壳硬度。
18.
The other5 percent of eggshells consists of a crucial“ binding agent” that keeps the chalk from turning into dust and toughens he shells.
蛋壳成分的另外5％重要的“黏合剂”，可以防止白垩灰化，并增加蛋壳硬度。