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EXPERIMENTAL
Rice straw seasoned until dry and cut into small chips about 25.4 millimeter length.
1. Anatomical analysis of raw material by means of average in dimensions fiber such as length, width, lumen diameter, and cell wall thickness.
2. Chemical analysis of raw material by means of average in correspondent to TAPPI Standards such as organic solubility (T204-om-88), hot water solubility (T207-om-88), lignin (T222- om-88), holocelluose by sodium chlorite method, pentosan (T223-cm-84), ash (T211-om-85).
3. Initial pulp cooking condition analysis where straw in each condition was soaked in 1 per cent of sodium hydroxide solution at 10:1 liquor to straw ratio and 45 Celsius for 10 minutes. Then the saturated mass was squeezed and cooked with added sodium hydroxide 3, 5, 7 per cent, respectively of straw at 4:1 liquor to straw ratio and oxygen at a pressure of 5 kilogram per square centimeter. The maximum temperature were 100, 120, 140 Celsius and cooking times with 0, 30, 60, 90 minutes. The Final Report The Research Project for Higher Utilization of Forestry and Agricultural Plant Materials in Thailand (HUFA) sum of replication was two 72 conditions Rice straw pulp was analyzed by averaging the mean of both accepted and rejected yield, Kappa number (T236-cm-85), and lignin content.
4. Physical properties analysed by averaging that accepted pulp yield in each condition was selected to obtain more than 45 per cent mean of ovendried raw material and more than 90 per cent of residue and hand- formed sheets disintegrated 5 minutes, beating at 0, 200, 500, 1,000 revolutions and measuring freeness (T227-om-85). The hand-sheets were tested physical according to TAPPI Standards (T220-om-88) for thickness, basis weight, density, tensile strength, bursting strength, MIT folding endurance and brightness.
参考答案:实验
饭稻草经验丰富的直到干而且降低关于 25.4 毫米长度的小的薯条。
1. 藉由尺寸纤维 , 像是长度,宽度,流明直径和细胞壁厚度的平均原料的解剖分析。
2. 藉由对 TAPPI 标准 , 像是有机的可溶性 (T204-om-88) ,热水可溶性 (T207-om-88) 的在通讯记者的平均的原料的化学分析, 木质素 (T222- om-88), 钠亚氯酸盐方法, pentosan(T223-cm-84) ,灰的 holocelluose.(T211-om-85)
3. 起始果肉烹饪情况分析哪里每种情况的稻草是在 10:1 在 1% 的钠氢氧化物解决方面浸湿了对稻草比和 45个摄氏的酒 10 分钟。 然后饱和的块与附加的钠氢氧化物 3,5,7% 一起紧握而且烹调, 分别地在 4:1 稻草对稻草比和氧的酒在 5 公斤的压力每一正直的公分。 最大的温度用 0,30,60,90 分钟是 100,120,140个摄氏和烹饪时代。结局为林产的较高的利用报告研究计画和在回答的泰国 (HUFA) 总数的农业的植物材料是二 72 情况饭稻草果肉被藉由平均被接受而且拒绝生产量,希腊文字母第 10 字编号和木质素内容的两者的低劣者分析。
4. 物理性质藉由平均每种情况的一般承认的果肉生产量被选择获得分析超过 45% ovendried 原料和超过 90% 的残渣和被分解 5 分钟, 在 0,200,500,1,000 革命打和测量自由的手形成的床单意指。 (T227-om-85) 手-依照 TAPPI 标准 (T220-om-88) ,床单对于厚度,基础重量,密度,可拉长的力量被测试身体检查, 爆裂力量, 麻州理工学院折叠的忍耐和光亮。
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