liquids-80

一篇关于预防感冒的英语作文 80字

Centuries

ago，man

discovered

that

removing

moisture

from

food

helps

to

preserve

it，and

that

the

easiest

way

to

do

this

is

to

expose

the

food

to

sun

and

wind.

In

this

way

the

North

American

Indians

produce

dried

meat

and

make

it

into

cakes.

The

Scandinavians

make

dried

fish

and

the

Arabs

make

dried

dates.几个世纪以前，人们发现除去食物中的水分有利于食物的保存，而最简便的办法就是将食物晒干或风干。北美的印第安人用这种方法制作作为糕点所需的干肉，斯堪的纳维亚人则用这种方法作鱼干，而阿拉伯人用来做干枣。

All

foods

contain

water—cabbage

and

other

leaf

vegetables

contain

as

much

as

93%

water，potatoes

and

other

root

vegetables

80%，lean

meat

75%

and

fish

anything

from

80%

to

60%

depending

on

how

fatty

it

is.

If

this

water

is

removed,

the

activity

of

the

bacteria

which

causes

food

to

go

bad

is

stopped.所有的食物都含有水份——白菜和其他叶类蔬菜含93%的水，马铃薯和其他根类蔬菜含水率80%，瘦肉含水率75%，鱼类则根据其脂肪含量不同含水率范围在80%-60%。如果去除了食物中的水份，就能阻止导致食物腐败的细菌的活动。

Nowadays

most

foods

are

dried

mechanically.

The

most

common

method

of

such

drying

is

to

put

food

in

chambers

through

which

43oC

exists.

This

is

the

usual

method

for

drying

such

things

as

vegetable,

minced

meat

and

fish.

Liquids

such

as

milk，coffee，tea，soups。

and

eggs

may

be

dried

by

pouring

them

over

heated

horizontal

steel

cylinder

or

by

spraying

them

into

chamber

through

which

current

of

hot

air

passes.

In

the

first

case，the

dried

material

is

scraped

off

the

roller

as

thin

film

which

is

then

broken

up

into

small

pieces，though

still

relatively

coarse

flakes.

In

the

second

process

it

falls

to

the

bottom

of

the

chamber

as

fine

powder.

Where

recognizable

pieces

of

meat

and

vegetables

are

required，as

in

soup，the

ingredients

are

dried

separately

and

then

mixed.如今多数食物是通过机械手段进行脱水处理的，最常用的方法就是将食物置于43摄氏度的烘箱内，该法常用于蔬菜、肉末和鱼末的脱水。而如牛奶、咖啡、茶、汤、蛋类的脱水则可以通过将其倒在加热的水平钢筒上或是将其喷淋在热气流通过的容器内的方式来进行；前一种方式会在水平滚筒上形成薄膜并干燥后裂开成为脆片从滚筒上脱落，当然这种脆片相对来说仍是较大块的薄片，而第二种方式则会形成精细的粉末落在容器底部。对于需要含有可见的肉块和蔬菜的情况，如汤料，则是将原料通过这两种方法分别脱水后在混合在一起的。

Dried

foods

take

up

less

room

and

weigh

less

than

the

same

food

packed

in

cans

or

frozen，and

they

are

invaluable

to

climbers，explorers。

and

soldiers

in

battle，who

have

little

storage

space.

They

are

also

popular

with

housewives

because

it

takes

so

little

time

to

cook

them.

Usually

it

is

just

matter

of

replacing

the

dried-out

moisture

with

boiling

water.脱水后的食物与同类罐装或冷冻食物相比，即减容又减重，这对于登山者、探险者、战斗中的士兵来说具有无法估量的价值，因为这些人只能携带少量体积的食物。脱水食物同时也深受家庭主妇们的欢迎，因其烹饪简便省时，通常只需将其放入沸水中就可以恢复原有的水分。

求化工文献翻译

写作思路及要点：审清题目，确定中心，选择材料。

First of all, influenza is transmitted through air and body fluids, so indoor air circulation must be maintained. People should develop the good habit of cleaning waste paper towels after wiping nose and coughing. Healthy people need to keep a certain distance from influenza patients.。

首先，流感是通过空气和体液传染的，所以必须保持室内空气流通，人们应该养成清理擦鼻涕和咳嗽后的废纸巾的好习惯。健康的人需要跟流感患者保持一定距离。

Secondly, good living habits can prevent influenza. For example, maintain a balanced diet and ensure nutritional diversity in three meals a day. At the same time, insisting on exercising three times a week can strengthen resistance.。

其次，好的生活习惯可以预防流感。例如，保持饮食平衡，在一日三餐中确保营养多样化。同时坚持每周锻炼身体三次可以加强抵抗力。

Thirdly, drinking more water and keeping warm can regulate people's body temperature, so it can also help people stay away from the flu.。

再次，多喝水和保暖能够调节人的体温，因此也能帮人们远离流感。

OHSA与NFPA 86是什么标准？谁有详细的标准，请提供

在公开地首先报告的Swatloski以后纤维素可能是。

溶化在离子液体、纤维素的行为和变动 。

溶解过程广泛地被学习了。 Ren等。

[45,46]找到那离子液体1烯丙基3 methylimidazole氯化物。

([Amim] C1)有纤维素溶解的好物产。 他们。

增加的纤维素激活与碱(DP=640)对[Amim] C1，被安置。

它在油浴的一块磁性活泼的板材在80 ¡ ãC和获得的5%。

cellulosewhich的解答抵抗退化。 等Heinze [47,48]，

使用这三离子液体[C4mim] C1， 3甲醇1丁基N。

吡啶氯化物([C4mpy] C1)和二甲基苯基氨盐基。

氯化物14烷基(BDTAC)作为溶剂，谈论在变动 。

聚合度纤维素(DP=290¨C1200)的在。

溶解的过程和发现全部三离子液体是全部。

直接纤维素溶剂。 形成纤维素衍生物的副反应。

没有在溶解和可溶性过程中发生 。

纤维素降下了与聚合度增量。

结果在表1显示，并且2. Zhai [49]等发现了。

用不同的聚合度的纤维素直接地在离子液体[bmim]分类也许被溶化，不用其他衍生物。

发生在一定条件下的反应。 在纤维素以后 。

在离子液体[bmim] C1被溶化了，再生了 。

与水和纤维素的治疗我被改变了到纤维素II，

虽然结晶度更和耐热性

减少比原始的纤维素。 但是这些变动没有影响。

他们的材料和离子液体的而且应用价值。

能是recycled.5

甲流的症状

OSHA的任务任确保美国工人的健康和安全的一种标准，OSHA也是一个机构，有提供教育训练来帮助企业推动OSHA.。

NFPA 86

Standard for Ovens and Furnaces。

2007 Edition

Reference: 3.3.64.9。

F.I. No.: 86-07-1。

Question 1: Is a listed safety shutoff valve with proof of closure switch compliant with NFPA 86, when。

the proof of closure switch is enclosed under a cover plate affixed with standard head screws?。

Answer: Yes.

Question 2: Is a listed safety shutoff valve with proof of closure switch compliant with NFPA 86 when。

its proof of closure switch is capable of being replaced in the field?。

Answer: Yes.

Committee Statement: Some safety shutoff valves required by NFPA 86 are to include proof of。

closure switches. The definition of 「Proof of Closure Switch」 includes 「non-field adjustable」 as one。

characteristic of the switch. Some listed safety shutoff valves have proof of closure switches that can。

be accessed by removing a cover plate affixed with standard head screws. Some 「listed」 safety shutoff。

valves have proof of closure switches that can be replaced and adjusted as part of field servicing。

activities. In each case, the proof of closure switch is not accessible to an operator for field adjustment,。

but the proof of closure switch can be accessed by deliberate disassembly of the valve for service。

activity. In accordance with the standard, all safety devices require periodic testing and maintenance。

in accordance with published manufacturer's instructions.。

Issue Edition: 2007。

Reference: 3.3.64.9。

Issue Date: September 22, 2006。

Effective Date: October 12, 2006。

Copyright © 2007 All Rights Reserved。

NATIONAL FIRE PROTECTION ASSOCIATION。

Formal Interpretation。

NFPA 86

Ovens and Furnaces。

2007 Edition

Reference: 6.2

F.I. 90-1

Background: Consider gas fired batch ovens that are representative of those used in the automotive。

refinishing industry. These ovens typically contain flammable and combustible liquids and flammable。

vapors, are without recirculation of air (all of the supply air is exhausted), and have relatively low。

operating temperatures [maximum operating temperatures limited to approximately 80°C (176°F)].。

Question 1: For an indirect fired burner, are explosion vents required?。

Answer: Yes.

Question 2: For a direct fired burner, are explosion vents required?。

Answer: Yes.

Question 3: If explosion vents are required, is the preferred ratio 1:15?。

Answer: Yes.

Issue Edition: 1990。

Reference: 2-2.3。

Issue Date: October 25, 1991。

Effective Date: November 14, 1991。

Copyright  2006 All Rights Reserved。

NATIONAL FIRE PROTECTION ASSOCIATION。

NFPA 86： Ovens and Furnaces。

NFPA 86：烘箱与熔炉标准。

---------Z2-86-99。

NFPA 86: Standard for Ovens and Furnaces。

Document Scope: 1.1* Scope. 1.1.1 This standard applies to Class A, Class B, Class C, and Class D ovens, dryers, and furnaces, thermal oxidizers, and any other heated enclosure used for processing of materials and related equipment. 1.1.1.1 The terms ovens, dryers, and furnaces are used interchangeably and also apply to other heated enclosures used for processing of materials. 1.1.2* Within the scope of this standard, a Class A, Class B, or Class C oven is any heated enclosure operating at approximately atmospheric pressure and used for commercial and industrial processing of materials. 1.1.3 A Class A oven can utilize a low-oxygen atmosphere. 1.1.4 This standard applies to bakery ovens and Class A ovens, in all respects, and where reference is made to ANSI Z50.1, Bakery Equipment — Safety Requirements, those requirements shall apply to bakery oven construction and safety. 1.1.5 This standard applies to atmosphere generators and atmosphere supply systems serving Class C furnaces and to furnaces with integral quench tanks or molten salt baths. 1.1.6* This standard applies to Class D ovens and furnaces operating above ambient temperatures to over 5000°F (2760°C) and at pressures normally below atmospheric to 10?8 torr (1.33 × 10?6 Pa). 1.1.7 This standard does not apply to the following: (1) Coal or other solid fuel-firing systems (2) Listed equipment with a heating system(s) that supplies a total input not exceeding 150,000 Btu/hr (44 kW)。

资料来源

http://www.nfpa.org/aboutthecodes/AboutTheCodes.asp?DocNum=86。

http://www.osha.gov/。

这里有人求NFPA 86规范档案。

http://bbs.bylm.net/read.php?tid=196656。

这是下载网址

http://www.bylm.net/forum/read.php?tid=105941。

要加入会员

其他的靠你自己了

我的是甲流症状吗、？？？

应该不是吧，感冒二十多天了，甲流来势很猛的，不大可能拖这么久。

甲流与普通流感的区别

一、甲流：3-6小时内会急速发高烧（37.8℃以上），且会急速地全身性肌肉酸痛。

普流：逐渐发烧及全身性肌肉酸痛。

二、甲流：无流鼻涕但有咳嗽及喉咙痛。

普流：流鼻涕及咳嗽

三、甲流：约80%以上会有严重的头痛。

普流：轻微的头痛

四、甲流：几乎不打喷嚏

普流：打喷嚏

五、甲流：37.8℃以上的高烧会持续3-4天。

普流：偶尔发高烧

六、甲流：严重全身性肌肉酸痛、关节疼痛。

普流：轻微全身性肌肉酸痛、关节疼痛。

七、甲流：大多数的人会有发烧恶寒。

普流：偶会有恶寒

八、甲流：持续会有严重的疲劳感与虚弱。

普流：轻微的疲劳感

九、甲流：扁桃腺不会肿

普流：扁桃腺会肿

十、甲流：会有严重的胸部压迫感。

普流：无胸部压迫感

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