片语

steep jujubes in liquor醉枣

Steeped In Liquor醉的

Detecting peoniflorin in Xuefuzhuyu liquor血府逐瘀口服液中芍药苷含量的测定

be in liquor喝醉

I work in the liquor我从事白酒工作

be steeped in liquor沉缅于酒

dregs content in green liquor绿泥量

fatty acid in rumen liquor瘤胃液脂肪酸

dates in liquor酒枣

英汉例句

• Chromatographic techniques are popularly used in liquor detection because it has the advantages of accuracy, simple operation and rapid detection.

  色谱技术以準确、快速、简便的优势广泛应用于酒类产品的检测中。

• In this paper, the exam subjects, the exam contents, and the key answering principles in liquor tasting exam were introduced.

  对参加白酒品评考试的考试题型、考题内容及答题要领进行了介绍。

• Gas chromatograph is the important apparatus to analyze microconstituents in liquor and it is classified into packed column gas chromatograph and capillary column gas chromatograph.

  气相色谱仪器是分析白酒中微量成分的重要设备，分为填充柱气相色谱仪和毛细柱气相色谱仪。

• The contents of bone compositions in liquor body design should be reduced and the contents and varieties of complex compositions should be increased correspondingly.

  淡雅型白酒的酒体设计上应降低骨架成分的含量，相应地增加复杂成分的含量和种类。

• Men in liquor must be handled differently.

  必须用不同的方法对待喝醉的人。

• This paper discusses the theory and practice in developing cyclic economy in liquor industry, and puts forward some proposal.

  探讨了白酒产业发展循环经济的理论和实践，并提出了相应的建议和措施。

• Synthetic macromolecule and modified polymer were usually used in liquor product packing and storage, the analysis and purification of liquor products, and the treatment of production sewage etc.

  合成与改性高分子材料应用于酒类产品的包装及贮存、产品的分析及纯化、生产污水的处理等。

• The micro ingredients in liquor determine the taste and flavor of the liquor. For decades, many researches have been developed in this area.

  白酒中微量成分决定了白酒的香味香型，关于这方面的研究已经发展了几十年，定性定量的成分也已达到了几百种。

• RESULTS: There are mainly large molecular and small peptides and amino acids in liquor extract of Lingyangjiao Sai.

  结果：羚羊角塞水提液主要可分离成大分子蛋白质和小分子肽、氨基酸成分。

• The waste water in liquor production contained more than 100 kinds of organic substances.

  白酒生产产生的废水中含有100多种有机物，直接排放会影响环境。

• The reasons of acid taste, biting taste and puckery taste in liquor were analysed in this article and the prevention methods were suggested.

  对白酒酸、辣、涩味产生的原因作了分析，并提出预防措施。

• DEREK: : It「s a state law. This state doesn」t allow supermarkets to sell beer. Only in liquor stores.

  狄瑞克：这是州立的法律。这个州不允许超市卖酒，只有卖酒的店才有。 祄。

• Accordingly, strict production management and appropriate technical operation should be practiced to reduce bad taste in liquor and to improve liquor quality.

  严格操作规程，加强原辅料和生产管理，可减少白酒的不良口味，提高产品质量。

• The characteristics flavoring compositions in liquor were determined by capillary column gas chromatography with FID detector simultaneously.

  采用毛细管气相色谱法同时测定白酒中特征性香气成分。

• It introduced the principle of alternating pressure caused by particle vibration, when ultrasonic propagating in liquor medium.

  介绍了利用超声波在液体介质中传播，使质点产生强烈振动而引起交变压力的原理。

• The chemical reaction of liquor body and some compositions of bottles (because liquor presents subacidity) would dissolve minute quantity of bottle compositions in liquor during bottle filling.

  白酒呈弱酸性，当用玻璃瓶装酒时，酒体会与酒瓶中部分成分发生反应，使微量的酒瓶组分溶入白酒。