oil color
英 [ɔɪl ˈkʌlə(r)]
美 [ɔɪl ˈkʌlər]
n. 油溶性染料
英英释义
noun
- oil paint containing pigment that is used by an artist
双语例句
- Study on the determination of oil color
油脂颜色测定的研究 - Oil color was measured by WSL-2 colorimetry.
色泽用WSL-2比色计检测。 - A FNN model is builded, in which input is transformer oil color spectrum analysis and output is fault type.
以油色谱分析数据作为输入，故障类型作为输出，建立了故障诊断的模糊神经网络模型。 - The Removal of Oil and Color from Organic and Oily Waste Water by Electrochemistry
含油有机废水的电化学除油褪色 - But the oil painting color also gradually becomes in the oil painting along with the time passage the powerful art medium to explore, the creation and the utilization, thus demonstrates its relatively independent artistic esthetic value.
而油画色彩随着时代的推移也逐渐成为油画中有力的艺术手段而被探索、创造和运用，从而显示出它的相对独立的艺术审美价值。 - In particular, the formation of the focus of tone, role, type and color done a lot of discussion, because the color is the soul of every color painting, oil painting and color is one of the most important performance of the language.
尤其重点从色调的形成、作用、类型和色彩的方面做了大量的论述，因为，色调是一切色彩画的灵魂，而色彩是油画最重要的表现语言之一。 - The concept of main grading factors in national standard-Flue-cured Tobacco, such as maturity, leaf structure, body, oil, color intensity, length, waste, and etc., and noticeable problems in the practice of tobacco grading were introduced systematically.
系统介绍了《烤烟》国标中成熟度、叶片结构、身份、油分、色度、长度和残伤等主要分级因素的概念以及在烟叶分级实践中的把握和值得注意的问题。 - Discusses the design language of oil painting color atmosphere of attachment and dependence on oil painting color, environmental characteristics, resulting in a different color atmosphere, make its application in display design in the content and the form, and can be multiple and rich.
论述了陈列设计氛围语言里对油画彩色的附着性和依赖性，在油画彩色环境的自身特征下，造成不同的色彩氛围，使其运用在陈列设计的形式和内容中，而得以多元和丰富。 - Hunan cuisine lays a stress on the use of oil, dense color, and techniques that produce crispness, softness and tenderness as well as the savory flavors and spices.
湘菜强调油重、色浓，而且所采用的手艺使菜肴具有脆、软、嫩的特点并有可口的香味和辣味。 - The effect of frying temperature and vacuum degree on moisture content, oil content, color and texture of fried carrot chips were investigated in this study.
主要研究了油炸温度和真空度对胡萝卜片水分质量分数、脂肪质量分数、色泽及质构的影响。