味度的英文

• gust

• "味"英文翻译    taste; flavour
• "度"英文翻译    surmise; estimate
• "天然气味度很浓" 英文翻译 :    the gas smell is strong
• "味短的" 英文翻译 :    court
• "味的" 英文翻译 :    gustatorius; gustatory
• "味对称性" 英文翻译 :    flavour symmetry
• "味道糟糕的" 英文翻译 :    awful
• "味而多" 英文翻译 :    petit verdot
• "味道与气味" 英文翻译 :    fleive flevl
• "味儿不正" 英文翻译 :    not the right flavour standardizedregular
• "味道辛辣" 英文翻译 :    pungent in taste
• "味尔多" 英文翻译 :    petit verdot
• "味道香甜" 英文翻译 :    delicious soundly

• The gas smell is strong
  天然气味度很浓
• 22 varieties that breed in different ages and foreign good quality varieties were used to do varietal comparative trial of randomized blocks and to analysice 11 cooking and eating quality properties and taste value of used rice varieties
  选用22个品种，进行了随机区组的品种比较试验，并分析了供试品种的11项蒸煮食味品质特性及味度值。
• The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties , varietal variation coefficent of gel consistency , peak viscosity , break down , setback is relatively large ; every cooking quality property has a different correlation with eating quality property , initial pasting temperature , finial viscosity , consistency and setback have significant or maximum significant inverse correlation with taste value , while peak viscosity , break down has a postive correlation with taste value , amylose content and protein content are inversely related to taste value , but gel consistency are positively related to taste value another , the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components , the cumulative percent of 4 selected principal components reached 90 . 58 % , initial pasting temperature of large second principal components is small , but amylose content and protein content is high , finial viscosity , consistency are large
  结果表明，所测定的11项蒸煮食味品质特性及味度值在供试品种间均存在着极显著的遗传差异；在蒸煮食味品质特性中，胶稠度、最高粘度、下降粘度值、粘滞峰消减值的品种间变异系数较大；糊化开始温度、最终粘度、回冷粘滞性恢复值、粘滞峰消减值与味度值呈显著或极显著的负相关，而最高粘度、下降粘度值与味度值呈极显著的正相关，直链淀粉和蛋白质含量与味度值呈负相关，而胶稠度与味度值呈正相关；在主成分分析中，被入选的4个主成分的贡献率达90 58 ，其中第二主成分大的品种，糊化开始温度低，直链淀粉和蛋白质含量高，最终粘度和回冷粘滞性恢复值大。