springiness
英
美
网络 弹性; 轻快
英英释义
noun
- the elasticity of something that can be stretched and returns to its original length
双语例句
- He says, will for a long time look "the capital market that believes us is agile and springiness, can answer these adjustment".
他说，长期来看“相信我们的资本市场灵活并富于弹性，能够应对这些调整”。 - There were not significant differences among the yogurt with Stevia and sample with sucrose only on the hardness, adhesiveness, springiness and cohesiveness by texture profile analysis ( TPA).
通过全质构（TPA）分析可知，加入甜菊糖的酸奶在硬度、胶粘性、凝聚性和弹性方面与全蔗糖的酸奶并无显著性差别。 - At the same time, firmness and chewiness decreased gradually with the time went on, springiness and the absolute value of adhesiveness went up contrarily.
随着果实的衰老，质地参数硬度和咀嚼性逐渐下降，黏着性绝对值和弹性呈上升趋势。 - All ingredients have a remarkable effect on texture except for butter on springiness.
除无水黄油对弹性的影响不显著外，其余配料对各项质地性质均有显著影响。 - This patented design gives it just the right weight and springiness to bounce on water and not sink.
这个专利设计刚好给予了此球恰到好处的重量和弹力，以便球可在水上跳起而不下沉。 - There were no sheets, but the blanket they lay on was threadbare and smooth, and the size and springiness of the bed astonished both of them.
那床上没有床单，可身下的毛毯早磨得光溜溜，床也是又大又松软，这倒叫他们挺好奇。 - Soft volleyball is a kind of soft and has an extent of springiness volleyball. There is no harm in using it. It can be used in practice and competition. It suits from the youth to middle-aged and the old to have entertainment, exercise and competition.
软式排球是一种手感柔软又有一定弹性，使用中无伤害，能够用于练习和比赛的排球，它适用于从青少年到中老年各年龄层次的人进行娱乐健身和竞技比赛。 - The transglutaminase ( TG) was added in the grass carp surimi to improve the quality. The effect of transglutaminase quantity, handling time, handling temperature and pH on springiness, cohesiveness, resilience and white degrees was researched.
本研究探讨了谷氨酰胺转胺酶（TG）对草鱼鱼糜品质的影响，研究了TG的添加量、作用时间、作用温度和作用pH对鱼糜弹性、粘聚性、回复性以及白度的影响。 - The present work aimed to evaluate the ability of near infrared spectroscopy ( NIRS) in predicting the springiness of fish-balls.
本实验探讨利用近红外光谱分析技术（NIRS）测定鱼丸弹性的可能性，并建立数学模型。 - When the soybean protein was added to beef surimi, the gel hardness increased gradually with increasing addition, but the springiness decreased, the cohesiveness and redness had little change, but lightness decreased significant.
随大豆分离蛋白添加量的增加，凝胶硬度逐渐增加，弹性逐渐降低，对粘聚性的影响不显著，并使牛肉糜的亮度L值显著降低，但对红色度a值影响不显著。