The Application of Graphic Method in Teaching of Analytical Chemistry

Study on diagnosis of rice nutrition status& graphic method for diagnosis

水稻营养诊断研究&诊断图法

The basic principles of the graphic method is presented.

文中简介了算法的基本原理和在计算机内实施的步骤。

Using relative motion graphic method to analyse the movement of mechanism

用相对运动图解法作机构的运动分析

Secondly by using accident tree method and graphic method for risk analysis.

其次利用事故树法和图解法等进行个风险的分析。

Application of Wave Graphic Method on Dynamic Control of Bath

波动图法在槽液动态管理中的应用

On the Graphic Method of Experiment Results Using Static Electric Description

静电场实验结果的图解法

Analysis by Computer Graphic Method for Motion Parameters of Mechanism

机构运动的计算机精确图解分析

New Graphic Method of Stress Analysis for Three Dimensional Stress State

三向应力状态应力分析图解新方法

The Application of "Graphic Method" in Teaching of Management Accounting

论图示法在管理会计教学中的应用

According to the electromagnetic theory of light and the graphic method of vector, the characteristic of σ and π polarizations of the transition of atom is analyzed.

根据光的电磁理论及光矢量的图示法，分析了原子发生塞曼跃迁时产生的σ线和π线的偏振特性。

Comparison of the Starch Granule and Kernel Structure between Feed and Malt Barley Varieties

啤酒大麦与饲用大麦籽粒结构和淀粉粒的比较研究

Effect of Steaming Process on Characteristics of Starch Granule in Steamed Rice Sponge Cake

米发糕蒸煮工艺对大米淀粉颗粒特性的影响研究

The Composition and Structure of Cereal Starch Granule

谷物淀粉颗粒的组成及结构

Studies on Wheat Starch Granule Associated Proteins

小麦淀粉颗粒结合蛋白质的研究

After the heat-moisture treatment, the wheat starch granule appearance has little change.

湿热处理前后小麦淀粉的颗粒形貌基本未发生变化。

Effect of type-A starch granule size on starch properties and bread quality in wheat

小麦A型淀粉粒大小对淀粉特性及面包品质的影响

Expression Difference of Starch Granule Proteins in Wheat and Its Relationship with Starch Paste Characteristic

小麦淀粉粒蛋白表达差异及其与淀粉糊化特性的关系

There is no significant difference of starch granule number distribution of wheat among different soil textures.

3种质地土壤上小麦淀粉数目各粒径范围内无显著差异。

The relationship between starch granule proteins and wheat hardness

普通小麦淀粉粒蛋白与籽粒硬度的关系

The natural fermentation mainly affected the amorphous region of the starch granule structure.

自然发酵主要作用于淀粉的无定形区，对结晶区的结构影响不大。