He was a brilliant organizer and positively bubbled with ideas.

The conference closed with a short speech by the organizer.

会议由组织者作简短发言而宣告结束.

The organizers were given a breakdown of the costs.

组织者们被给了一份花销细目。

They were only one day over the date limit so the organizers bent the rules and accepted their entry.

他们仅超过期限一天，因此组织者通融了一下，接受他们入会。

Do the organizers build the stands?

摊位是组织者搭建的 吗 ?

A direct implication for teaching is the use of graphic organizers.

利用图形组织元可直接增强授课效果.

The organizers guided them in orderly fashion out of the building.

组织者引领他们井然有序地走出大楼。

Organizers of this celebration lit up an eight-mile-long firecracker chain.

这次庆典的组织者点燃了一条长8米的鞭炮.

The organizers say all soaps are equally effective at removing disease-causing germs.

组织者说,所有的肥皂对杀灭致病病菌有同等效力.

They were only one day over the date limIt'so the organizers bent the rules and accepted their entry.

他们仅超过期限一天,因此组织者通融了一下,接受他们入会.

Once this is agreed we book our space through the organizers.

一经商定,我们就会向组织者预订空位.

Organizers said more than one-hundred-thousand people gathered in Porto Alegre this year.

组织者声称今年有超过10万人聚集到阿雷格里港.

The organo functional groups will react with the resin.

有机官能团将与树脂反应.

The recent progress , development trend and application of hyperbranched organo silicon polymer ( HOP ) were reviewed.

综述了超支 化有机 硅的最新研究进程、发展趋势以及在各个领域的应用.

Several kinds of aqueous organo-metallic reactions are summarized.

综述了锌促进、促进等水相有机金属反应.

A kind of organo-molybdenum composite lubricant based on 650 SN mineral oil was prepared synthesis methods.

以矿物基650SN油作为基础油,采用复配技术制备了有机钼复合润滑剂.

The plant regeneration occured mainly by means of direct organogenesis.

再生植株的产生主要是通过直接器官发生途径.

In addition, the radiation treatments had no negative effect on the organoleptic quality of Puer-tea.

经过感官审评, 辐照茶样的感官品质无不良变化.

Oxidation processes in food can lead to organoleptic deterioration in taste, colour and texture.

食物的氧化可影响其味道 、 颜色和质构在感官方面的表现.

Flavour , organoleptic quality and shelf-life of bread made by different process with different yeast was discussed.

探讨了使用不同酵母和不同发酵工艺,对面包的风味 、 感官质量和保鲜期的影响.

And the optimum composition of the ingredients was determined by organoleptic evaluation and orthogonal experiments.

以感观品质为评价指标,通过正交试验研究并得出了主要原辅材料的最佳组合.