排序方式: 共有279条查询结果,搜索用时 15 毫秒
271.
刘克锡 《读与写:教育教学刊》2008,(1):16-16
你有什么拿手本领,能给大家介绍一下吗?要是别人也能跟你学,不仅说明你的习作写得棒,而且还能当一回老师呢!一、认真回忆。你可以先回忆一下,自己都会哪些本领?如日常生活中学到的煮面条、洗碗、干农活;娱乐中学到的滑冰、照相、游泳;在学校学到的画画、速算、弹钢琴、 相似文献
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田大麦 《小学生导刊(高年级)》2011,(7)
兰州城里有座黄河铁桥,滔滔黄河水就在桥下哗哗流过。黄河铁桥中间铺着铁板,跑起来咚咚响。铁桥上,有个老人戴顶小小的白帽子,推个小炉子,在卖烤玉米。他的烤玉米金黄金黄的,又大又饱满,咬一口,真好吃!趴在栏杆上看黄河。黄河水流很急,冲出无数个漩涡。很多人开着汽艇疾驰而过,激起高高的浪花。 相似文献
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积雪草 《阅读与作文(高中版)》2010,(6)
小时候的我,任性,胡闹,妄为。打碎了母亲陪嫁的细瓷花瓶,居然能面不改色心不跳地对母亲说:不赖我,都是咱家那只淘气的猫,追捉一只 相似文献
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Application of near-infrared spectroscopy to predict sweetpotato starch thermal properties and noodle quality 总被引:2,自引:0,他引:2
Sweetpotato starch thermal properties and its noodle quality were analyzed using a rapid predictive method based on near-infrared spectroscopy (NIRS). This method was established based on a total of 93 sweetpotato genotypes with diverse genetic background. Starch samples were scanned by NIRS and analyzed for quality properties by reference methods. Results of statistical modelling indicated that NIRS was reasonably accurate in predicting gelatinization onset temperature (To) (standard error of prediction SEP=2.014 ℃, coefficient of determination RSQ=0.85), gelatinization peak temperature (Tp) (SEP=-1.371 ℃, RSQ=0.89), gelatinization temperature range (Tr) (SEP=2.234 ℃, RSQ=0.86), and cooling resistance (CR) (SEP=0.528, RSQ=0.89). Gelatinization completion temperature (To), enthalpy of gelatinization (△H), cooling loss (CL) and swelling degree (SWD), were modelled less well with RSQ between 0.63 and 0.84. The present results suggested that the NIRS based method was sufficiently accurate and practical for routine analysis of sweetpotato starch and its noodle quality. 相似文献