Filtration
GFR的名词解释
GFR的名词解释作为一个常见的医学名词,GFR(glomerular filtration rate)是肾脏功能的一个重要指标,用来衡量肾小球滤过功能。
在本文中,我们将对GFR进行详细解释,并探讨其在健康和疾病状态下的重要性。
肾脏是人体的重要排泄器官,负责过滤血液中的废物,并将有用的物质重新吸收。
GFR是衡量肾脏滤过功能的最常用指标之一。
它指的是在单位时间内通过肾小球滤过的血液量,通常以毫升/分钟为单位表示。
GFR的数值越高,说明肾脏功能越好,越有效地排除废物和毒素。
要计算GFR,医生通常使用肌酐清除率(creatinine clearance)来评估。
肌酐是骨骼肌代谢产物,通过尿液排出体外。
正常情况下,肾小球会滤过一部分肌酐,并将其排出体外。
通过测量尿液和血液中的肌酐浓度,可以计算出GFR的近似值。
GFR的正常范围通常在90-120毫升/分钟之间。
保持正常的GFR水平对于维持身体健康至关重要。
如果GFR过低,可能表明肾脏功能受损,排泄废物和毒素的能力下降。
这可能是由肾脏疾病、高血压、糖尿病等引起的。
相反,高GFR可能表明肾脏过度活跃,过度排除有益物质,从而导致营养不良或电解质紊乱。
GFR在临床诊断中的应用非常广泛。
它被用于评估慢性肾脏病的严重程度和进展速度。
根据GFR的变化,医生可以判断疾病的阶段,并制定相应的治疗方案。
通过定期检测GFR,医生可以监测治疗效果,并及时调整治疗方案。
除了肾脏疾病,GFR还与其他多种健康问题有关。
肾功能不全可能对整个身体的代谢产生负面影响。
例如,肾脏功能异常会导致酸碱平衡紊乱,造成酸中毒。
此外,某些药物和治疗方案的选择也可能因GFR水平而有所不同。
因此,在评估病人的身体状况和选择适当治疗时,GFR是一个重要的参考指标。
要保持正常的GFR水平,有几个关键的健康习惯是必不可少的。
首先,饮食要均衡,摄入膳食纤维、维生素和矿物质。
其次,保持适当的水分摄入,尽量避免过量饮酒或饮用高糖饮料。
红酒英语专业词汇.续
bulk 原酒bottled wine 瓶装酒original(import bottled wine) 原装酒红葡萄品种:Cabernet Sauvignon(France):赤霞珠Cabernet Franc(France):品丽珠Cabernet Gernischt(France) :蛇龙珠Carignan:佳利酿Sinsaut(France) :神索Gamay(France) :佳美Grenache(Spain) :歌海娜Merlot(France) :梅鹿辄Petit Verdot (France) :味尔多Pinot Noir(France) :黑比诺Ruby Cabernet(America) :宝石解百纳Sangiovese(Italy) :桑娇维塞Syrah(France) :西拉Zinfandel(America) :增芳德Muscat Hamburg:玫瑰香Saperavi(Former Soviet Union):晚红蜜Zinfandel 仙粉黛Malbec 玛尔贝克白葡萄品种:Aligote(France) :阿里高特Chardonney(France) :霞多丽Chenin Blanc(France) :白诗南Traminer(Germany) :琼瑶浆Italian Riesling:贵人香Grey Risling:灰雷司令White Riesling(Germany) :白雷司令Muller-Thurgau(germany) :米勒Muscat Blanc:白麝香Pinot Blanc(France:)白品乐Pinot Noir 黑品诺Sauvignon Blanc(France) :长相思Selillon(France) :赛美蓉Silvaner(Germany) :西万尼Ugni Blanc(France) :白玉霓Folle Blanche(France) :白福尔Colombard(France) :鸽笼白Long Yan(China,Changcheng):龙眼Rkatsiteli (Former Soviet Union):白羽Syrah (Shiraz) 西拉染色品种:Alicante Bouschet(France) :紫北塞Yan 73(China,Changyu) :烟73Yan 74(China,Changyu) :烟74葡萄分类Vitaceae:葡萄科Vine:葡萄树American Vine:美洲种葡萄Franco-american:欧美杂交种Hybrid:杂交品种Wild Grape(Vine):野生葡萄Cultivar:栽培品种Wine Grape:酿酒葡萄Table Grape:鲜食葡萄Seedless Grape:无核(籽)葡萄Grape(Vine) Variety:葡萄品种葡萄酒分类Dry red wine:干红葡萄酒Semi-dry wine:半干葡萄酒Dry white wine:干白葡萄酒Rose wine:桃红葡萄酒Sweet wine:甜型葡萄酒Semi-sweet wine:半甜葡萄酒Still wine:静止葡萄酒Sparkling wine:起泡葡萄酒Claret:新鲜桃红葡萄酒(波尔多产)Botrytised wine:贵腐葡萄酒Fortified wine:加强葡萄酒Flavored wine:加香葡萄酒Brut wine:天然葡萄酒Carbonated wine:加气起泡葡萄酒Appetizer wine( Aperitif):开胃葡萄酒Table wine:佐餐葡萄酒Dessert wine:餐后葡萄酒Champagne:香槟酒Vermouth:味美思Beaujolasis:宝祖利酒Mistelle:密甜尔Wine Cooler:清爽酒Cider:苹果酒Brandy:白兰地Fruit brandy:水果白兰地Pomace Brandy:果渣白兰地Grape brandy:葡萄白兰地Liquor(Liqueur):利口酒Gin:金酒(杜松子酒)Rum:朗姆酒Cocktail:鸡尾酒Vodka:伏特加Whisky:威士忌Spirit:酒精,烈酒Cognac(France) :科尼亚克白兰地(法)Armagnac(France) :阿马尼亚克白兰地(法)Sherry(Spain) :雪莉酒(西班牙)Port(Portuguese) :波特酒(葡萄牙)BDX:波尔多红酒葡萄酒品尝Taste:品尝Clarity:清澈、透明Transparent:透明的Sensation;感觉Bitter Flavors:苦味Off-flavor, Off-smell, Odour:异味Stemmy:果梗味Reduction Smell:还原味Oxidative Smell:氧化味Harmony:协调性Odour:气味Olfactory:嗅觉的Scent:植物香气Aroma:果香Bouquet:酒香Body:酒体Perception:感觉Amber:琥珀色的Ruby:宝石红色Tawny:黄褐色Violet:紫罗兰色Pink:紫红色Brown:褐色的Round:圆润的Full:完整的、丰满的Harmonious:协调的Supple:柔顺的Soft:柔软的Smooth:平滑的Mellower:醇美的Lively:充满活力的Rich:饱满的,馥郁的Fine:细腻的Fresh:清新的Well-balanced:平衡良好的Subtle:微妙的, 精细的Velvety:柔软的、温和的、柔顺的Fragrant:芳香的、香气幽雅的Flowery:花香的Syrupy:美妙的、甜美的Mellow:甘美的、圆润的、松软的Luscious:甘美的、芬芳的Tranquil:恬静的Spicy:辛辣的Tart:尖酸的Harsh,Hard:粗糙的Lighter:清淡的、轻盈的Thin:单薄的Flat:平淡的Unbalanced:不平衡的Spoiled,Unsound:败坏的Fuller:浓郁的Vinous:酒香的Coarse:粗糙的、粗劣的Piquant:开胃的、辛辣的Tart:尖酸的、刻薄的Astringent:收敛的、苦涩的Conflict:不和谐的Stale:走味的,沉滞的Dull:呆滞的、无活力的Sulphur Taste:硫味Hydrogen Sulphide odour:硫化氢味Taste of Lees:酒泥味Mousiness:鼠臭味Corked Taste,Corkiness,Corky:木塞味ouldy Taste,Musty Taste:霉味Cooked Taste:老化味Resinous:树脂味Casky (Woody )Taste:橡木味,木味Smoke Taste:烟熏味Metallic Flavour:金属味Earthy Taste:泥土味Herbaceous Taste:青草味After Taste:后味葡萄酒欣赏与服务Wine Bar:酒吧Sommelier:斟酒服务员Label:酒标Water Jar:斟酒壶Wine Funnel:斟酒漏斗Decanter:细颈玻璃壶Beverage:饮料Soft Drink:软饮料Tumbler:大酒杯、酒桶Palate:味觉、鉴赏力Bouquet:香味Ice-Bucket:冰桶Fruity:果味的Subside:沉淀物酿酒微生物Yeast:酵母Wild yeast:野生酵母Yeast hulls:酵母菌皮Dry activity yeast:活性干酵母Bacteria:细菌Malolactic bacteria(MLB):乳酸菌Lactic acid bacteria(LAB):乳酸菌Acetic acid bacteria:醋酸菌Spoilage yeast:败坏酵母生理生化过程Transpiration:蒸腾作用Evaporation:蒸发Photosynthesis:光合作用Maillard Reaction :麦拉德反应Veraison:转色期Saturation:饱和Alcoholic fermentation(AF):酒精发酵Stuck (Sluggish)Fermentation:发酵停滞Primary Fermentation:前发酵,主发酵Secondary Fermentation;二次发酵Heterofermentation:异型发酵Malolactic fermentation(MLF):苹果酸-乳酸发酵Malo-Alcohol Fermentation(MAF):苹果酸-酒精发酵Methode Charantaise:夏朗德壶式蒸馏法Maceration Carbonique :CO2浸渍发酵Whole bunch fermentation :CO2浸渍发酵Beaujolasis method:宝祖利酿造法Unareobic fermentation:厌氧发酵法Thermovinification:热浸渍酿造法Charmat method:罐式香槟法Enzymatic browning:酶促褐变Acetification:酸败Ageing:陈酿Sur lies:带酒脚陈酿Esterify:酯化Saccharify:糖化Liquefy:溶解、液化Bottle ageing:瓶内陈酿Amelioration:原料改良Chaptalization:加糖Distillation:蒸馏Fractional Distillation:分馏Rectification:精馏Clarification:澄清设备Filtrate(filtration):过滤Two-way Pump:双向泵Screw Pump:螺杆泵Centrifuge:离心机Distillation:蒸馏Heat Exchanger:热交换器Crusher:破碎机Destemer:除梗机Presser:压榨机Atmosphere Presser:气囊压榨机Screw Presser:连续压榨机Filter:过滤机Bottling Line:灌装线Plate Filtration(filter):板框过滤(机)Vacuum Filtration(filter):真空过滤(机)Depth Filtration(filter):深层过滤(机)Cross Filtration(filter):错流过滤(机)Membrane Filtration(filter):膜过滤(机)Sterile Filtration(filter):除菌过滤(机)Pocket Filtration(filter):袋滤(机)Rotary Machine:转瓶机Pomace Draining:出渣Blending:调配Racking:分离(皮渣、酒脚)Decanting:倒灌(瓶)Remuage:吐渣Fining:下胶Deacidification:降酸Pump over:循环Skin Contact:浸皮(渍)Mix colors:调色Oxidative Ageing Method:氧化陈酿法Reducing Ageing Method:还原陈酿法Stabilization:稳定性Ullage:未盛满酒的罐(桶)Headspace:顶空NTU:浊度Receiving bin:接收槽Corkscrew:开瓶器Distilling Column:蒸馏塔Condenser:冷凝器Heat Exchanger:热交换器Cork:软木塞Cellar:酒窖Wine Showroom:葡萄酒陈列室Optical Density(OD):光密度Metal Crown Lid:皇冠盖Blanket:隔氧层Pasteurisation:巴斯德杀菌法原料、病虫害、农药Grape Nursery:葡萄苗圃Graft:嫁接苗Scion:接穗Seedling:自根苗Disease:病害Botrytis:灰霉病Downy Mildew:霜霉病Powdery Mildew:白粉病Fan Leaf:扇叶病毒病Anthracnose:炭疽病Mild Powder:灰腐病Black Rotten:黑腐病Noble rot:贵腐病Pearls:皮尔斯病Phylloxera:根瘤蚜Nematode:线虫Bird Damage:鸟害Pest:昆虫Lime Sulphur:石硫合剂Nursery:营养钵Herbicide:除草剂Pesticide:杀虫剂Fungicide:真菌剂Bordeaux mixture:波尔多液Microclimate:微气候Variety:品种Cluster:果穗Rachis:穗轴Scion:接穗Rootstock:砧木Grafting:嫁接学科名词Enology:葡萄酒酿造学Pomology:果树学Vinification:葡萄酒酿造法Wine-making:葡萄酒酿造Ampelography:葡萄品种学Viniculture:葡萄栽培学Wine Chemistry 葡萄酒化学Enologist,Winemaker:酿酒师Vintage:年份Inoculation(inoculum):接种(物)MOG(material other than grapes):杂物Terpene:萜烯Terpenol:萜烯醇萄酒酿酒辅料Betonite:膨润土(皂土)Kieselgur ,diatomite:硅藻土Capsule:胶帽Tin Plat、Foil:锡箔Pigment:颜料、色素Casein:酪蛋白Pectin:果胶酶Silica gel:硅胶Gelatin:明胶Isinglass:鱼胶Egg white:蛋清Albumen:蛋白Blood powder:血粉理化指标Total acid:总酸Titrable acid:滴定酸Residul sugar:残糖Carbon dioxide:二氧化碳Sugar-free extract:干浸出物Volatile acid:挥发酸Sulfur dioxide:二氧化硫Total sulfur dioxide:总二氧化硫Free sulfur dioxide:游离二氧化硫Copper(Cu):铜Iron(Fe):铁Potassium:钾(K)Calcium(Ca):钙Sodium(Na):钠物质名词Methanol:甲醇High Alcohol:高级醇Polyalcohol:多元醇Ethyl acetate:乙酸乙酯Flavonol:黄酮醇Glycine:甘油Calcium Pectate:果胶酸钙Ochratoxin:棕曲霉毒素Butanol:丁醇Isobutanol:正丁醇Gastric Acid:胃酸Propanone:丙酮Acetic Acid:乙酸Formic Acid:甲酸,蚁酸Phospholipids:磷脂Amino Acid:氨基酸Fatty Acid:脂肪酸Carbonic Acid:碳酸Carbohydrate:碳水化合物Fixed Acid:固定酸Tartaric Acid:酒石酸Malic Acid:苹果酸Citric Acid:柠檬酸Lactic Acid:乳酸Succinic Acid:琥珀酸Sorbic acid:山梨酸Ascorbic acid:抗坏血酸Benzyl acid:苯甲酸Gallic acid:没食子酸Ferulic Acid:阿魏酸Pcoumaric acid:香豆酸Glucose, Dextrose ,Grape Sugar:葡萄糖Fructose, Fruit Sugar:果糖Cane Sugar, Short Sweetening:蔗糖Polysaccharides:水解多糖Starch :淀粉Amylase:淀粉酶Foam:泡沫Protein:蛋白质Mercaptan:硫醇Thiamine:硫胺(VB1)Ammonium Salt:铵盐Melanoidinen:类黑精Glycerol:甘油,丙三醇Copper citrate:柠檬酸铜Copper sulphate:硫酸铜Hydrogen sulphide:硫化氢Oak (barrel):橡木(桶)Catechins:儿茶酚Low Flavour Threshold:香味阈值Maillard Reaction:美拉德反应Volatile Phenols:挥发性酚Vanillan:香子兰Vanillin:香草醛,香兰素Linalool:里那醇,沉香醇Geroniol:牻牛儿醇,香茅醇Pyranic acid:丙酮酸Furan Aldehydes:呋喃醛Eugenol:丁香酚Guaiacol:愈创木酚Carbohydrate Degradation Products:碳水化合物降解物Cellulose:纤维素Hemicellulose:半纤维素Hemicellulase:半纤维素酶Maltol:落叶松皮素Oak Lactone:橡木内酯Hydrolysable Tannins:水解单宁Ellagitannins:鞣花单宁Proanthocyanidin:原花色素Relative Astringency(RA):相对涩性Lagic Acid:鞣花酸Polypetide Nitrogen:多肽氮Oxido-reduction Potential:氧化还原电位Condenced Phenols:聚合多酚Poly-phenols:多酚PVP(P):聚乙烯(聚)吡咯烷酮Anthocyanin:花青素Alcohol, ethanol:乙醇Invert Sugar 转化糖Oxygen:氧气Ester:酯类物质Nitrogen:氮气Aroma:果香Virus:病毒Bacteriophage:噬菌体Body:酒体Byproduct:副产物Potassium Bitartrate(KHT):酒石酸氢钾Potassium Sorbate:山梨酸钾Diammonium Phosphate:磷酸氢二铵Potassium Meta-bisulfite (K2S2O5):偏重亚硫酸钾Tannin:单宁Oak tannins:橡木丹宁Undesired (Excessive )Tannins:劣质单宁Desired tannins:优质单宁Enzyme:酶Laccase:漆酶Polyphenol Oxidase(PPO):多酚氧化酶β-glucosidase:β-葡(萄)糖苷酶β-glucanase:β-葡聚糖酶Mannoproteins:甘露糖蛋白Lees:酒泥Chateau:酒庄Bulk wine、Raw wine:原酒Hygiene:卫生Activated carbon:活性碳Currant:茶蔗子属植物、无核小葡萄干Raspberry:木莓、山莓、覆盆子、悬钩子葡萄酒等级法国:葡萄酒营养物质名词Nutrition:营养素Free Amino Nitrogen(FAN):游离氨基酸氮Sterol:甾醇Vitamin:维生素Tocopherol:VE,生育酚Thiamine:VB1,硫胺素Flavin:黄素Riboflavin:VB2,核黄素Nicotinic Acid:烟酸葡萄酒分析Determination:检测Titration:滴定Dilute:稀释Litmus Paper:石蕊试纸Reagent:试剂Goggle:护目镜Flask:烧瓶Beaker:烧杯(带倾口)Distilled Water:蒸馏水Hydrometer:液体比重计Refractometer:手持糖量仪High Performance Liquid Chromatography (HPLC):高效液相色谱Paper Chromatography:纸层析法Specific Gravity:比重Sodium Hydroxide:氢氧化钠(NaOH)Potassium Hydrogen Phthalate:邻苯二甲酸氢钾Phenolphthalein:酚酞Pipette:移液管Erlenmeyer Flask:锥形烧瓶Activated Charcoal:活性碳Whatman Filter Paper:沃特曼滤纸PH-meter:PH计Titration End-point:滴定终点Buffer Solution:缓冲液Potassium Hydrogen Tartrate:酒石酸氢钾Calibrate:校准Electrode:电极Starch Indicator:淀粉指示剂Sulphuric Acid:硫酸Pyrex Beaker:耐热烧杯Potassium Iodide:碘化钾(KI)Sodium Thiosulphate:硫代硫酸钠(NaS2SO3)Hydrogen Peroxide:过氧化氢(H2O2)Orthophosphoric Acid:正磷酸Methyl-red:甲基红Ebullioscope(Ebullimeter):酒精计Thermometer:温度计Pycnometer:比重瓶Formic Acid:甲酸(蚁酸)Sodium Formate:甲酸钠Bromophenol Blue:溴酚蓝Agar Plating:琼脂平板培养基Chocolate Agar:巧克力琼脂Corn Meal Agar:玉米粉琼脂Egg Albumin Agar:卵蛋白琼脂Glycerin Agar:甘油琼脂Malt Agar:麦芽汁琼脂(培养基)Nutrient Agar:营养琼脂Plain Agar:普通琼脂Starch Agar:淀粉琼脂Potato-dextrose Agar(Autoclave:高压锅,灭菌锅Petri Dishes:灭菌盘Low-magnification Microscope:低倍显微镜Micro-loop:接种环Micro-needle:接种针Alcohol Lamp:酒精灯葡萄酒病害Copper Casse:铜破败病Ferric Casse:铁破败病Proteinic Casse:蛋白质破败病Blue Casse:蓝色破败病White Casse:白色破败病Oxidasic Casse:氧化酶破败病Micobial Disease:细菌病害Mannitic Disease:甘露醇病。
9环境工程专业英语unit 14-15
' neiʃən] 脱盐〔作用〕,去盐〔作用〕 saline[' seili:n] ①〔含〕盐的;②盐水 salinity[sə ' linəti] n.盐分,盐度;盐浓度;盐份
Background Introduction
Physical 物理方法
Sedimentation(Clarification) 沉淀 Flotation and Skimming Screening 浮选 格栅 Degasification Aeration 脱气 曝气 Equalization Filtration 均和 过滤
Dissolved N, P inorganic
microorganisms
Primary water treatment
Primary treatment: Remove solids by screening and settling
The sewage is passed through a screen to
added to the sewage effluent. Air or oxygen is vigorously bubbled through pipes into the effluent. The aerobic bacteria digest the organic material and break it down into CO2 and water. The bacteria and any remaining undecomposed material are returned to the aeration tank and reused.
Primary treatment
生理学各章重点内容
第一章绪论[目的要求]:通过本章的学习,掌握生理功能的调节规律等。
[重点]:1.生理学的任务及其与临床关系2.生命的基本特征3.内环境与稳态4.生理功能的调节5.生理功能的自动控制[难点]:1.可兴奋组织与兴奋性2.生理功能的调节3.正负反馈与前馈[基本概念]:生理学(physiology);慢性实验(chronic experiment);急性实验(acute experiment);新陈代谢(metabolism);兴奋性(excitability);适应性(adaptability);生殖(reproduction);刺激(stimulus);反应(response);兴奋(excitation);抑制(inhibition);阈强度(threshold intensity);阈值(threshold);内环境(internal environment);稳态〔homeostasis〕;自身调节(autoregulation);体液调节(humoral regulation);旁分泌(paracrine);自分泌(autocrine);神经内分泌(neuroendocrine);神经调节(nervous regulation);反射(reflex);反射弧(reflex arc);前馈(feed-forward);负反馈(negative feedback);正反馈(positive feedback)[课时]:2学时第二章细胞的基本功能[目的要求]:通过本章的学习,掌握细胞膜的物质转运功能、细胞的跨膜信息传递功能、细胞的兴奋性和生物电现象、肌细胞的收缩功能等。
[重点]:1.跨膜物质转运的形式和影响因素2. 动作电位、静息电位的概念和形成的离子机制3. 局部兴奋、动作电位的引起和兴奋在同一细胞上的传导机制4. 神经-骨骼肌接头处的兴奋传递及影响因素5. 肌肉收缩原理[难点]:1.继发性主动转运2. 静息电位和动作电位形成的离子机制3. 前负荷、后负荷及肌肉的收缩能力对肌肉收缩的影响[基本概念]:单纯扩散〔simple diffusion〕;易化扩散〔facilitated diffusion〕;主动转运〔active transport〕;酪氨酸激酶途径(tyrosine kinase pathway);第二信使〔second messenger〕;蛋白激酶〔protein kinase〕;胞内Ca2+稳态〔intracellular calcium homeostasis〕;电压门控性通道〔voltage-gated channel〕;配体门控通道〔ligand-gated channel〕;受体介导的入胞作用〔receptor-mediated endocytosis〕;钙振荡〔Ca2+ oscillations〕;钙调素〔calmodulin,CaM〕;即刻早期基因〔immediate-early gene,IEG〕;核转录因子〔neclear factor-KappaB,NF-κB〕;静息电位〔resting potential,RP〕;动作电位〔action potential,AP〕;去极化〔depolarization〕;超极化〔hyperpolarization〕;复极化〔repolarization〕;阈电位〔threshold potential〕;兴奋-收缩耦联〔excitation contraction coupling〕;等长收缩〔isometric contraction〕;等张收缩〔isotonic contraction〕;强直收缩〔tetanus contraction〕;第三章血液[目的要求]:通过本章的学习,掌握血液的理化特性、血细胞的生成调节及其功能、血小板的止血功能、血型的分类和意义等. [重点]:生理止血的概念、过程及其影响因素[难点]:1.血浆渗透压的概念及生理意义2.血小板的生理特性[基本概念]:全血的比重(specific gravity of blood);粘滞度(viscosity);渗透压(osmotic pressure);血浆渗透压(osmotic pressure of blood plasma);晶体渗透压(crystalloid osmotic pressure);胶体渗透压(colloid osmotic pressure);可塑性变形(plastical deformability);红细胞沉降率(erythrocyte sedimentation rate,ESR);渗透脆性(osmotic fragility);爆式促进因子(burst promoting activator,BPA);促红细胞生成素(erythropoietin,EPO);爆式红系集落形成单位(burst forming unit-erythroid,BFU-E);红系集落形成单位(colony forming unit-erythroid,CFU-E);血小板粘附(thrombocyte adhesion);血小板聚集(thrombocyte aggregation);生理性止血(physiological hemostasis);出血时间(bleeding time);血液凝固(blood coagulation);外源性凝血途径(extrinsic pathway of blood coagulation);内源性凝血途径(intrinsic pathway of blood coagulation);纤维蛋白溶解(fibrinolysis);ABO血型系统(ABO blood-group system);红细胞凝集(agglutination);凝集原(agglutinogen);凝集素(agglutinin);交叉配血试验(cross-match test)第四章血液循环[目的要求]:通过本章的学习,掌握心脏泵血功能、心肌的生物电现象及其生理特性、植物神经对心肌生物电活动和收缩功能的影响、各类血管的功能特点、心血管活动的调节、冠脉循环的特点等。
化工英语词汇大集合
化工英语词汇大集合介绍化学工程领域使用的英语词汇对于从事化工行业的人员来说是非常重要的。
本文将为您提供一个包含各种化工英语词汇的大集合,旨在帮助化工从业人员扩充词汇量,提高工作效率。
基础词汇以下是一些化工领域常用的基础词汇:1.Chemical Engineering - 化学工程2.Reaction - 反应3.Reactor - 反应器4.Catalyst - 催化剂5.Chemical Reaction - 化学反应6.Mass Transfer - 质量传递7.Heat Transfer - 热传递8.Fluid Dynamics - 流体力学9.Separation - 分离10.D istillation - 蒸馏11.E xtraction - 萃取12.F iltration - 过滤13.E vaporation - 蒸发14.C rystallization - 结晶15.A bsorption - 吸收16.A dsorption - 吸附17.M ixing - 混合18.S cale-up - 放大比例19.B atch Process - 批处理20.C ontinuous Process - 连续流程反应器及设备1.Continuous Stirred Tank Reactor (CSTR) - 连续搅拌槽反应器2.Plug Flow Reactor (PFR) - 管流反应器3.Fixed Bed Reactor - 固定床反应器4.Fluidized Bed Reactor - 流化床反应器5.Tubular Reactor - 管式反应器6.Heat Exchanger - 热交换器7.Distillation Column - 蒸馏塔8.Separator - 分离器9.Filter - 过滤器10.E vaporator - 蒸发器11.M ixer - 搅拌器12.P ump - 泵13.C ompressor - 压缩机14.A gitator - 搅拌器15.C ondenser - 冷凝器化学品和物质1.Chemical Compound - 化合物2.Element - 元素3.Atom - 原子4.Molecule - 分子5.Chemical Formula - 化学式6.Reactant - 反应物7.Product - 产物8.Solvent - 溶剂9.Soluble - 可溶解的10.I nsoluble - 不溶解的11.A cid - 酸12.B ase - 碱13.S alt - 盐14.O rganic - 有机的15.I norganic - 无机的16.P olymer - 聚合物17.M onomer - 单体18.C atalyst - 催化剂19.O xidation - 氧化20.R eduction - 还原工艺过程1.Batch Process - 批处理2.Continuous Process - 连续流程3.Polymerization - 聚合4.Cracking - 破解5.Hydration - 水合6.Hydrogenation - 加氢7.Dehydration - 脱水8.Distillation - 蒸馏9.Filtration - 过滤10.E xtraction - 萃取11.E vaporation - 蒸发12.C rystallization - 结晶13.A dsorption - 吸附14.A bsorption - 吸收15.D rying - 干燥16.M ixing - 混合17.R eactor Design - 反应器设计18.P rocess Optimization - 工艺优化19.S afety Analysis - 安全分析20.W aste Treatment - 废物处理实验及测试方法boratory - 实验室2.Experiment - 实验3.Analysis - 分析4.Spectroscopy - 光谱学5.Chromatography - 色谱法6.Mass Spectrometry - 质谱法7.NMR (Nuclear Magnetic Resonance) - 核磁共振8.IR (Infrared) Spectroscopy - 红外光谱9.UV-Vis (Ultraviolet-Visible) Spectroscopy - 紫外可见光谱10.H PLC (High Performance Liquid Chromatography) - 高效液相色谱法11.G C (Gas Chromatography) - 气相色谱法12.T GA (Thermogravimetric Analysis) - 热重分析13.D SC (Differential Scanning Calorimetry) - 差示扫描量热法14.V iscosity - 黏性15.p H - 酸碱度16.D ensity - 密度17.M elting Point - 熔点18.B oiling Point - 沸点19.V apor Pressure - 蒸汽压20.F lash Point - 闪点以上仅为一小部分化工英语词汇,但已能涵盖化学工程领域的基础知识、设备、化学品和实验测试方法。
过滤行业术语
定义:对于以下的一些术语的正确理解,将有利于我们在未来的工作之中准确地理解我们工作之中的一些问题。
我们将英文的原词同时提供给大家,确保大家在阅读英文文件时的准确性。
●EUMSS(Elements、Units、Modules、Systems、Solution)Elements元件(过滤1):过滤系统中,对过滤精度起决定性作用的部分。
滤袋、滤芯、膜等都属于过滤元件的部分。
Units单元(过滤2):由过滤元件、过滤容器及阀门等配件组成的整体。
Modules模组(过滤3):过滤单元、仪表、阀门和过滤单元上下游想接的管道组成的整体。
Systems系统:过滤模组和模组的电力控制装置、物料控制装置、排渣控制装置等共同组成的体系。
Solution解决方案:针对客户的具体问题,设计能够解决工艺中特定问题的完整的方案。
●吸收(Absorbtion)介质被固定在具有孔隙结构的介质中的现象。
介质不是被束缚于介质中,而且像水一样被“海绵”吸收。
●吸附剂(Adsorbent)一种过滤介质,通过分子间作用力使可溶性和不可溶污染物附着在其表面,不发生化学反应。
●酸(Acid)可以增大溶液中氢离子浓度,从而降低pH值的物质。
●酸度(Acidity)测定液体中氢离子的浓度,水中所含能与强碱发生中和反应的物质总量。
●主动免疫(Active immunity)通过感染或者接种疫苗,形成的一种抗体。
●吸附(Adsorption)指一种物质通过物理作用把另一种物质的分子吸收或渗入在其结构中的现象或过程。
这种力(可能是范德华力)非常微弱,但是通常与表面积有密切的联系。
●碱度(Alkalinity)液体中羟基离子浓度的测定,表示水溶性介质与氢离子定量反应的能力。
●有机胺类(Amines)氨的衍生物。
●阴离子(Anion)负电荷粒子。
●ASTM 测试程序(ASTM T est Procedure)用于测试过滤介质精度的方法,一般是建立在以10”为测试单元,以纯水为介质,按照流量为2.5GPM的单次通过式测量系统。
净化净化处理 英语
净化净化处理英语Purification Processes: An Insight into Water and Air Treatment.Purification, a term often associated with the removal of impurities, is crucial in maintaining the quality of our environment and resources. From water purification to air purification, the processes involved aim to ensure the safety and suitability of these resources for human consumption and use. Let's delve into the intricacies of these purification methods, discussing their importance, techniques, and applications.Water Purification.Water, being the essence of life, demands meticulous purification to ensure its purity and safety for consumption. Water purification processes aim to remove harmful contaminants, microorganisms, and other impurities that may pose a threat to human health.1. Sedimentation.Sedimentation is the first step in water purification, where larger particles such as sand, silt, and other solids settle down at the bottom of the treatment tank due totheir heavier weight. This process helps remove most of the visible impurities from the water.2. Coagulation and Flocculation.Coagulation involves adding chemicals to the water, which neutralize the negative charges on the suspended particles, causing them to aggregate or clump together. Flocculation follows, where the clumps formed in coagulation grow larger and heavier, facilitating their removal in the subsequent processes.3. Filtration.In this stage, the water passes through a filter media, such as sand or activated carbon, which traps the remainingsuspended particles and removes them from the water. This process significantly improves the clarity of the water.4. Chlorination.Chlorination is a common disinfection method used tokill bacteria, viruses, and other microorganisms in the water. Chlorine or its compounds are added to the water, which reacts with the organic and inorganic matter, killing the microorganisms present.5. Ozonation.Ozonation is an alternative disinfection method that uses ozone, a highly reactive form of oxygen. Ozone is more effective than chlorine in killing microorganisms, as it does not form harmful by-products like chlorinated organic compounds.6. UV Disinfection.UV disinfection uses ultraviolet light to killmicroorganisms in the water. The UV light disrupts the genetic material of the microorganisms, rendering them inactive and unable to reproduce.Air Purification.Air purification processes aim to remove harmful particles, gases, and microorganisms from the air, improving its quality and making it safer to breathe.1. Mechanical Filtration.Mechanical filters, such as screens or mesh, are used to trap larger particles like dust, hair, and pollen. These filters are effective in removing particles larger than their pore size.2. Adsorption.Adsorption is a process where gases or vapors adhere to the surface of a solid adsorbent material, such as activated carbon. Activated carbon has a high surface areaand adsorption capacity, making it effective in removing odors, volatile organic compounds (VOCs), and other gases from the air.3. Ion Exchange.Ion exchange involves the replacement of ions in a solution with ions of a different type, which are held by an ion exchange resin. This process is used to remove harmful ions, such as chloride or sulfate, from the air.4. UV Germicidal Irradiation.UV germicidal irradiation uses ultraviolet light tokill microorganisms in the air, similar to UV disinfection in water treatment. UV light destroys the genetic material of microorganisms, rendering them inactive.5. Photocatalytic Oxidation.Photocatalytic oxidation uses a photocatalyst, such as titanium dioxide (TiO2), and UV light to oxidize anddecompose organic compounds in the air. This process is effective in removing VOCs, odors, and other harmful organic compounds.6. Electronic Air Cleaners.Electronic air cleaners use electrostatic precipitation to remove particles from the air. These devices charge the particles passing through them, causing them to adhere to collector plates, which are then cleaned periodically.In conclusion, purification processes play a crucial role in ensuring the safety and suitability of water andair for human consumption and use. The techniques discussed in this article, including sedimentation, coagulation and flocculation, filtration, chlorination, ozonation, UV disinfection, mechanical filtration, adsorption, ion exchange, UV germicidal irradiation, photocatalytic oxidation, and electronic air cleaners, are just a few of the many purification methods available. Each method hasits own advantages and applications, and it's important tochoose the right purification process based on the specific needs and conditions of the treatment facility.。
Filtration中英对照
FiltrationFiltration is used to separate nonsettleable solids from water and wastewater by passing it through a porous medium.过滤用来使水和废水透过多孔介质而将其中的非沉降性固体物质分离出来。
The most common system is filtration through a layered bed of granular media, usually a coarse anthracite coal underlain by a finer sand. 最普通的过滤系统是使水透过一粒状介质组成的层状滤床进行过滤,滤床通常是上面为粗无烟煤,下面为细砂。
Gravity filtration through beds of granular media is the most common method removing colloidal impurities in water processing and tertiary treatment of wastewater.穿过粒状介质床进行重力过滤是给水处理和废水三级处理中去除胶体杂质最常用的方法。
The mechanisms involved in removing suspended solids in a granular-media filter are complex, consisting of interception, straining, flocculation, and sedimentation.有关在粒状介质滤池内去除悬浮固体的机理是复杂的,这一过程由截流、隔滤、絮凝和沉淀等组成。
Initially, surface straining and interstitial removal results in accumulation of deposits in the upper portion of the filter media. 起初,表面隔滤和孔隙筛滤造成在滤池上部的沉淀物蓄积。
肾小球滤过率的名词解释
肾小球滤过率的名词解释
肾小球滤过率是一个重要的生理指标,表明肾脏的功能运行状态以及其肾小球对血液滤过
负荷的能力程度。
它是一个必不可少的生理指标,可以有助于诊断和治疗各种肾脏疾病。
肾小球滤过率(glomerularfiltration rate,GFR)是肾脏滤过质量的指标,可以检测肾小
球滤过功能,衡量血液中溶解物质(如蛋白质、尿素等)的排出量,可以评估肾小球过滤能
力的大小,从而评估肾功能的状况。
GFR的测定方法很多,一般根据临床需要,结合放射学,化学和生物学技术,以及人体表
面标记物等方法,行血液检查或放射学引物法,结合放射学成像(如超声、CT、核磁共振等),可以得出准确的GFR结果。
以上说明,GFR是保持正常肾功能很重要的指标,如果GFR偏低,表明肾脏可能有功能障
碍或其他肾脏疾病,后续应采取适当的治疗措施在肾功能障碍初期可以有效控制。
因此,
与早期发现肾脏功能障碍有关的相关检查,都需要GFR的测定,以按时发现肾脏功能障碍,维护个人健康。
肾小球滤过率的名词解释生理学
肾小球滤过率的名词解释生理学
肾小球滤过率(glomerular filtration rate,GFR)是指单位时间
内肾小球滤过的血浆体积的量,它是衡量肾脏滤过功能的一个重要指标。
通常以毫升/分钟(ml/min)为单位,正常成年人
的GFR约为125 ml/min。
GFR是由肾小球滤过膜的通透性和滤过驱动力决定的。
肾小
球滤过膜由血管内皮细胞、基膜和足突细胞组成,它们形成了血液和尿液之间的隔离屏障,只允许一部分物质通过。
GFR的决定因素包括肾小球血流量和滤过膜功能。
正常情况下,肾小球动脉血流量较高,确保足够的血浆被滤过。
同时,滤过膜的通透性受到神经调控、血压调节和肾内激素的影响,保持合适的滤过率。
GFR的测量可以通过使用内源性标志物(如肌酐)或外源性
标志物(如菊粉)的清除率计算得到。
这些标志物在血液中的浓度与肾小球滤过和清除速率成正相关,因此可以间接反映GFR的水平。
GFR的变化与肾脏疾病、血压调节失常、代谢性疾病等相关。
低GFR可能暗示肾脏功能障碍或慢性肾病的存在,而高GFR
可能与高血压、糖尿病等疾病有关。
因此,准确评估和监测GFR对于肾脏健康和疾病诊断具有重要意义。
葡萄酒专业英语词汇(很全的)
葡萄酒专业词汇第一部分葡萄酒分类Dry red wine:干红葡萄酒Semi-dry wine:半干葡萄酒Dry white wine:干白葡萄酒Rose wine :桃红葡萄酒Sweet wine :甜型葡萄酒Semi-sweet wine :半甜葡萄酒Still wine :静止葡萄酒Sparkling w ine :起泡葡萄酒 Claret :新鲜桃红葡萄酒(波尔多产)Botrytised wine:贵腐葡萄酒Fortified wine:加强葡萄酒Flavored wine:加香葡萄酒 Brut wine :天然葡萄酒 Carbonated wine :加气起泡葡萄酒 Appetizer wine( Aperitif) :开胃葡萄酒 Table wine:佐餐葡萄酒 Dessert wine:餐后葡萄酒Champagne :香槟酒 V e rmo uth :味美思 Beaujolasis :宝祖利酒 Mistelle :密甜尔 Wine Cooler :清爽酒Cider :苹果酒Brandy:白兰地Fruit brandy :水果白兰地Pomace Brandy:果渣白兰地 Grape brandy :葡萄白兰地 Liquor (Liqueur ):利口酒 Gin:金酒(杜松子酒)Rum:朗姆酒Cocktail:鸡尾酒Vo d ka:伏特加Whisky:威士忌Spirit:酒精,烈酒 Cognac(France) :科尼亚克白兰地(法)Armagnac(France) :阿马尼亚克白兰地(法) Sherry(Spain) :雪莉酒(西班牙)Port(Portuguese) :波特酒(葡萄牙)BDX:波尔多红酒第二部分酿酒微生物Y e a st:酵母Wild yeast:野生酵母Y e ast hulls:酵母菌皮Dry activity yeas:t活性干酵母Bacteria :细菌Malolactic bacteria(MLB) :乳酸菌Lactic acid bacteria(LAB) :乳酸菌Acetic acid bacteria :醋酸菌 Spoilage yeast :败坏酵母第三部分生理生化过程Transpiration :蒸腾作用 Evaporation :蒸发Photosynthesis :光合作用 Maillard Reaction :麦拉德反应Veraison :转色期Saturation :饱和Alcoholic fermentation(AF) :酒精发酵 Stuck (Sluggish) Fermentation :发酵停滞 Primary Fermentation :前发酵,主发酵Secondary Fermentation ;二次发酵Heterofermentation :异型发酵 Malolactic fermentation(MLF) :苹果酸-乳酸发酵Malo-Alcohol Fermentation(MAF) :苹果酸-酒精发酵Methode Charantaise :夏朗德壶式蒸馏法 Maceration Carbonique :CO2 浸渍发酵Whole bunch fermentation :CO2 浸渍发酵 Beaujolasis method :宝祖利酿造法Unareobic fermentation :厌氧发酵法Thermovinification :热浸渍酿造法Charmat method :罐式香槟法Enzymatic browning :酶促褐变Acetification:酸败Ageing :陈酿Sur lies :带酒脚陈酿Esterify:酯化Saccharify :糖化Liquefy:溶解、液化Bo t t le ageing :瓶内陈酿 Amelioration :原料改良Chaptalization :加糖Distillation :蒸馏Fractional Distillation :分馏Rectification :精馏 Clarification:澄清第四部分葡萄酒酿酒辅料Betonite :膨润土(皂土) Kieselgur ,diatomite :硅藻土Capsule :胶帽Tin Plat 、Foil:锡箔Pigment :颜料、色素Casein:酪蛋白Pectin :果胶酶Silica gel :硅胶Gelatin :明胶 Isinglass :鱼胶 Egg w hite :蛋清 Albumen :蛋白 Blood p owder :血粉第五部分理化指标Total acid :总酸Titrable acid :滴定酸Residul sugar :残糖Carbon dioxide :二氧化碳Sugar-free extract :干浸出物 Volatile acid :挥发酸Sulfur dioxide :二氧化硫Total sulfur dioxide :总二氧化硫Free sulfur dioxide :游离二氧化硫Copper(Cu):铜 Iron (Fe):铁 Potassium :钾( K) Calcium (Ca):钙 Sodium (Na):钠第六部分物质名词Methanol :甲醇High Alcohol :高级醇Polyalcohol :多元醇 Ethyl acetate :乙酸乙酯Flavonol :黄酮醇Glycine :甘油CalciumPectate :果胶酸钙Ochratoxin :棕曲霉毒素Butanol :丁醇Isobutanol :正丁醇Gastric Acid:胃酸Propanone :丙酮Acetic Acid :乙酸 Formic Acid :甲酸,蚁酸 Phospholipids :磷脂Amino Acid :氨基酸Fa t t y Acid :脂肪酸 Carbonic Acid :碳酸Carbohydrate :碳水化合物Fixed Acid :固定酸Tartaric Acid :酒石酸 Malic Acid :苹果酸Citric Acid :柠檬酸 L a ctic Acid :乳酸Succinic Acid :琥珀酸 Sorbic acid :山梨酸 Ascorbic acid :抗坏血酸 Benzyl acid :苯甲酸Gallic acid :没食子酸Ferulic Acid :阿魏酸Pcoumaric acid :香豆酸 Glucose, Dextrose ,Grape Sugar :葡萄糖 Fructose, Fruit Sugar :果糖 Cane Sugar, Short Sweetening :蔗糖Polysaccharides :水解多糖 Starch :淀粉Amylase :淀粉酶 Foam :泡沫Protein :蛋白质Mercaptan :硫醇 Thiamine :硫胺(VB1)Ammonium Salt :铵盐Melanoidinen :类黑精 Glycerol :甘油,丙三醇 Copper citrate :柠檬酸铜 Copper sulphate :硫酸铜 Hydrogen sulphide :硫化氢Oak (barrel) :橡木(桶)Catechins :儿茶酚Low Flavour Threshold :香味阈值Maillard Reaction :美拉德反应Volatile Phenols :挥发性酚Vanillan :香子兰Vanillin :香草醛,香兰素 Linalool :里那醇,沉香醇 Geroniol :牻牛儿醇,香茅醇 Pyranic acid :丙酮酸 Furan Aldehydes :呋喃醛Eugenol :丁香酚Guaiacol :愈创木酚Carbohydrate Degradation Products :碳水化合物降解物Cellulose :纤维素Hemicellulose :半纤维素 Hemicellulase :半纤维素酶Maltol :落叶松皮素Oak Lactone :橡木内酯 Hydrolysable Tannins :水解单宁Ellagitannins :鞣花单宁Proanthocyanidin :原花色素Relative Astringency(RA) :相对涩性L a gic Acid :鞣花酸Polypetide Nitrogen :多肽氮Oxido-reduction Potential :氧化还原电位Co nd e nce d Phe no ls:聚合多酚Po ly-p he no ls:多酚PVP(P):聚乙烯(聚)吡咯烷酮Anthocyanin :花青素Alcohol, ethanol :乙醇Invert Sugar 转化糖Oxygen :氧气Ester :酯类物质Nitrogen :氮气Aroma :果香Virus :病毒Bacteriophage:噬菌体Body:酒体Byproduct:副产物Po ta s s ium B itartrate(KHT):酒石酸氢钾 Pota s s ium Sorbate :山梨酸钾Diammonium Phosphate :磷酸氢二铵Pota s s ium Meta-bisulfite (K2S2O5) :偏重亚硫酸钾Tannin :单宁 Oak tannins :橡木丹宁Undesired(Excessive)Ta n n in s:劣质单宁De sire d t ann ins:优质单宁Enzyme:酶 Laccase:漆酶 Polyphenol Oxidase(PPO) :多酚氧化酶β-glucosidase :β-葡(萄)糖苷酶β-glucanase :β-葡聚糖酶Mannoproteins :甘露糖蛋白Lees:酒泥Chateau :酒庄Bulk wine 、Raw wine :原酒Hygiene :卫生Activated c arbon :活性碳 Currant :茶蔗子属植物、无核小葡萄干 Raspberry:木莓、山莓、覆盆子、悬钩子第七部分:设备Filtrate(filtration) :过滤Two-way Pump :双向泵Screw Pump :螺杆泵Centrifuge :离心机 Distillation :蒸馏Heat Exchanger :热交换器Crusher :破碎机Destemer :除梗机 Presser :压榨机 Atmosphere Pre s s er :气囊压榨机 Screw Pre s s er :连续压榨机Filter:过滤机Bo t t ling Lin e:灌装线Plate Filtra tion(filter):板框过滤(机)Vacuu mFilt ra tio n(filter):真空过滤(机)De p th Filtratio n(filter):深层过滤(机)Cro s s Filtratio n(filter):错流过滤(机)Membrane Filtration(filter):膜过滤(机)Ste rile Filtratio n(filter):除菌过滤(机)Poc ke t Filtration(filter):袋滤(机)Rotary Machine :转瓶机Pomace Draining :出渣 Blending :调配 Racking :分离(皮渣、酒脚)Decanting :倒灌(瓶)Remuage :吐渣Fining :下胶Deacidification :降酸Pump over :循环Skin Contact :浸皮(渍)Mix colors:调色Oxidative AgeingMethod :氧化陈酿法Reducing Ageing Method :还原陈酿法Stabilization :稳定性Ullage :未盛满酒的罐(桶)Headspace :顶空NTU :浊度Receiving bin :接收槽Corkscrew :开瓶器 Distilling Column :蒸馏塔 Condenser :冷凝器 Heat Exchanger :热交换器 Cork :软木塞 Cellar :酒窖Wine Showroom :葡萄酒陈列室Optical Density (OD):光密度Me tal Cro wn Lid:皇冠盖Blanke t:隔氧层Pasteu risa tio n:巴斯德杀菌法第八部分:原料、病虫害、农药Grape Nursery :葡萄苗圃 Graft:嫁接苗Scion :接穗Seedling :自根苗 Disease :病害Botrytis:灰霉病Downy Mildew:霜霉病Powdery Mildew:白粉病Fan Le a f:扇叶病毒病 Anthracnose :炭疽病 Mild P owder :灰腐病 Black Ro t t en :黑腐病Noble rot :贵腐病 Pearls :皮尔斯病 Phylloxera :根瘤蚜 Nematode :线虫 Bird Damage :鸟害 Pest :昆虫Lime Sulphur :石硫合剂 Nursery :营养钵 Herbicide :除草剂Pesticide :杀虫剂Fungicide :真菌剂 Bordeaux mixture :波尔多液 Microclimate :微气候 Variety :品种 Cluster :果穗 Rachis :穗轴 Scion :接穗 Rootstock :砧木Grafting:嫁接第九部分:学科名词Enology :葡萄酒酿造学Pomology :果树学Vinification :葡萄酒酿造法Wine-making :葡萄酒酿造 Ampelography :葡萄品种学Viniculture :葡萄栽培学Wine Chemistry 葡萄酒化学 Enologist,Winemaker :酿酒师 Vintage :年份 Inoculation (inoculum):接种(物)MOG(ma te rial o the r than g rap e s):杂物Te rp e n e:萜烯Terpenol :萜烯醇第十部分葡萄酒等级法国:A.O.C :法定产区葡萄酒 V.D.Q.S :优良产区葡萄酒 V.D.P:地区餐酒 V.D.T:日常餐酒第十一部分葡萄分类及部分品种一、葡萄分类 Vitaceae :葡萄科 Vine :葡萄树 American Vine :美洲种葡萄Franco-american:欧美杂交种Hybrid:杂交品种Wild Grape(Vine):野生葡萄Cultivar :栽培品种Wine Grape :酿酒葡萄Table G rape :鲜食葡萄Seedless Grape :无核(籽)葡萄Grape(Vine) Variety :葡萄品种二、红葡萄品种: Cabernet Sauvignon(France) :赤霞珠 Cabernet Franc(France) :品丽珠Cabernet Gernischt(France) :蛇龙珠 Carignan :佳利酿 Sinsaut(France) :神索Gamay(France) :佳美Grenache(Spain) :歌海娜 Merlot(France) :梅鹿辄 Petit Verdot (France) :味尔多 Pinot Noir(France) :黑比诺Ruby Cabernet(America) :宝石解百纳 Sangiovese(Italy) :桑娇维塞Syrah(France) :西拉Zinfandel(America) :增芳德Muscat Hamburg:玫瑰香Saperavi(Former Soviet Union):晚红蜜三、白葡萄品种:Aligote(France) :阿里高特Chardonney(France) :霞多丽Chenin Blanc(France) :白诗南 Traminer(Germany) :琼瑶浆 Italian Riesling :贵人香Grey Risling :灰雷司令White Riesling(Germany) :白雷司令Muller-Thurgau(germany) :米勒Muscat Blanc :白麝香Pinot Blanc(France :)白品乐Sauvignon Blanc(France) :长相思 Selillon(France) :赛美蓉Silvaner(Germany) :西万尼 Ugni Blanc(France) :白玉霓 Folle Blanche(France) :白福尔Colombard(France) :鸽笼白 LongY a n(China,Changcheng ):龙眼Rkatsiteli (Former Soviet Union):白羽四、染色品种:Alicante Bouschet(France):紫北塞Y an 73(China,Changyu) :烟73 Y an 74(China,Changyu) :烟 74第十二部分葡萄酒品尝Taste :品尝Clarity :清澈、透明Transparent :透明的Sensation ;感觉Bitter Flavors :苦味Off-flavor, Off-smell, Odour :异味Stemmy :果梗味 Reduction Smell :还原味Oxidative S mell :氧化味Harmony :协调性Odour :气味Olfactory:嗅觉的Scent:植物香气Aroma :果香Bouquet :酒香Body :酒体Perception :感觉Amber:琥珀色的Ruby:宝石红色Tawny :黄褐色Violet:紫罗兰色Pink:紫红色Brown :褐色的 Round :圆润的Full:完整的、丰满的 Harmonious :协调的Supple :柔顺的Soft :柔软的Smooth :平滑的Mellower :醇美的Lively :充满活力的Rich :饱满的,馥郁的Fine :细腻的 Fresh :清新的 Well-balanced :平衡良好的Subtle :微妙的, 精细的Velvety :柔软的、温和的、柔顺的Fragrant :芳香的、香气幽雅的Flowery:花香的Syrupy :美妙的、甜美的 Mellow :甘美的、圆润的、松软的 Luscious :甘美的、芬芳的Tranquil :恬静的 Spicy :辛辣的Tart :尖酸的Harsh,Hard :粗糙的Lighter :清淡的、轻盈的 Thin :单薄的Flat:平淡的 Unbalanced :不平衡的 Spoiled,Unsound :败坏的Fuller :浓郁的Vinous :酒香的 Coarse :粗糙的、粗劣的Piquant :开胃的、辛辣的Tart :尖酸的、刻薄的Astringent :收敛的、苦涩的Conflict :不和谐的Stale :走味的,沉滞的Dull :呆滞的、无活力的Sulphur Taste :硫味Hydrogen Sulphide odour :硫化氢味 Taste of Lees :酒泥味Mousiness :鼠臭味Corked Taste,Corkiness,Corky :木塞味 ouldy Taste,Musty Taste :霉味Cooked T aste :老化味Resinous :树脂味Casky (Woody )Taste :橡木味,木味Smoke Taste :烟熏味Metallic Flavour :金属味 Earthy Taste :泥土味Herbaceous Taste :青草味 After Taste :后味第十三部分葡萄酒欣赏与服务Wine Bar:酒吧Sommelier:斟酒服务员Label:酒标Water Ja:r斟酒壶Wine Funnel:斟酒漏斗Decanter:细颈玻璃壶Beverage:饮料Soft Drink:软饮料Tu m b le r:大酒杯、酒桶Palate :味觉、鉴赏力Bouquet :香味Ice-Bucket :冰桶Fruity :果味的Subside :沉淀物第十四部分葡萄酒营养物质名词Nutrition :营养素Free Amino Nitrogen(FAN) :游离氨基酸氮Sterol :甾醇Vitamin :维生素 Tocopherol :VE ,生育酚 Thiamine :VB1 ,硫胺素 Flavin :黄素Riboflavin :VB2,核黄素 Nicotinic Acid :烟酸第十五部分葡萄酒分析Determination :检测 Titration :滴定 Dilute :稀释 Litmus Paper :石蕊试纸Reagent :试剂Goggle :护目镜 Flask :烧瓶Beaker :烧杯(带倾口) Distilled W ater :蒸馏水 Hydrometer :液体比重计 Refractometer :手持糖量仪 High Performance Liq uid Chro m ato g rap hy(HPLC):高效液相色谱Pap e r Ch ro m ato grap h y:纸层析法Specific Gravity :比重Sodium H ydroxide :氢氧化钠(NaOH ) PotassiumHydrogen Phthalate :邻苯二甲酸氢钾 Phenolphthalein :酚酞 Pipette :移液管 Erlenmeyer Flask :锥形烧瓶Activated Charcoal :活性碳Whatman Filter Paper :沃特曼滤纸PH-meter :PH 计 Titration End-point :滴定终点 Buffer Solution :缓冲液 PotassiumHydrogen Tartrate :酒石酸氢钾Calibrate :校准 Electrode :电极 Starch Indicator :淀粉指示剂 Sulphuric Acid:硫酸 Pyrex Beaker :耐热烧杯Potassium Iodide :碘化钾(KI)Sodium Thiosulphate :硫代硫酸钠( NaS2SO3 )Hydrogen Peroxide :过氧化氢(H2O2 ) Orthophosphoric Acid :正磷酸Methyl-red :甲基红Ebullioscope(Ebullimeter) :酒精计 Thermometer :温度计 Pycnometer :比重瓶Formic Acid :甲酸(蚁酸) SodiumFormate :甲酸钠 Bromophenol Blue :溴酚蓝 Agar Plating :琼脂平板培养基Chocolate Agar :巧克力琼脂Corn Meal Agar :玉米粉琼脂Egg A lbumin Agar :卵蛋白琼脂Glycerin Agar :甘油琼脂Malt Agar :麦芽汁琼脂 (培养基) Nutrient Agar :营养琼脂 Plain Agar :普通琼脂 Starch Agar :淀粉琼脂Pot ato-d e xtro se Ag ar(P.D.A):土豆-葡萄糖培养基Autoclave:高压锅,灭菌锅Pe tri Dishes:灭菌盘Low-magnification Microscope :低倍显微镜Micro-loop :接种环Micro-needle :接种针 Alcohol Lamp :酒精灯第十六部分葡萄酒病害Copper Casse :铜破败病Ferric Casse :铁破败病 Proteinic Ca s s e :蛋白质破败病Blue Casse :蓝色破败病White Casse :白色破败病Oxidasic Casse :氧化酶破败病Micobial Disease :细菌病害 Mannitic Disease :甘露醇病。
第二章 药物代谢动力学
t1/2 = 0.5 C0 / k
由于血药浓度过高超出机体消除能力极限,而以
最大速率自体内消除。 特点t1/2 随血药浓度高低变化。
二、一级消除动力学(first-order elimination kinetics,恒比消除)单位时间内消除恒定比 例的药量。
dC dt = -keC
Ct = C0e-ket lnCt =lnC0 -ket
lgCt = lgC0 – ket/2.303 t= lgC0 / Ct ×2.303 / ke
当 Ct = 1/2C0时 t1/2 =lg2 ×2.303 / ke =0.693/ke
特点: t1/2 是一个恒定值,不随血药浓度变化, 说明机体消除能力有余,大多数药物按恒比 消除。
三、混合消除动力学(米-曼氏速率过程)
2.肾小管分泌:有些药物在近曲小管由载体主 动转运入肾小管,有两个分泌通道:酸性 和碱性。经同一载体分泌的药物可竞争转 运载体而发生竞争性抑制。
(二)消化道排泄
1. 胆汁排泄:被分泌到 胆汁内的药物及代谢 物经胆道及胆总管进 入肠腔,部分药物可 再经小肠上皮细胞吸 收经肝脏进入血液, 这种肝、胆汁、小肠 间的循环称——肝肠 循环( enterohepatic cycle)
首关效应:
首关消除(first pass elimination)
药物在通过肠粘膜和肝 脏时,因经过灭活代谢 而进入体循环的药量减 少现象。又称首关代谢 或首关效应或第一关卡 效应。
舌下含服:脂溶性药物按简单扩散的方式从
舌下静脉或口腔粘摸吸收,面积虽小,但吸 收速度较快且不经过首关消除,适用于高效 能的药物。
dc = Vmax·C
dt
Km+C
水处理常用名词中英文对照
水处理常用名词中英文对照1、给水工程water supply engineering原水的取集和处理以及成品水输配的工程。
-2、排水工程sewerage ,wastewater engineering收集、输送、处理和处置废水的工程。
3、给水系统water supply system给水的取水、输水、水质处理和配水等设施以一定方式组合成的总体。
4、排水系统sewerage system排水的收集、输送、水质处理和排放等设施以一定方式组合成的总体。
5、给水水源water source给水工程所取用的原水水体。
6、原水raw water由水源地取来的原料水。
7、地表水surface water 存在于地壳表面,暴露于大气的水。
8、地下水ground water存在于地壳岩石裂缝或工壤空隙中的水。
9、苦咸水(碱性水) brackish water ,alkaline water碱度大于硬度的水,并含大量中性盐,PH值大于7。
10、淡水fresh water含盐量小于500mg/L的水。
11、冷却水cooling water用以降低被冷却对象温度的水。
12、废水wastewater居民活动过程中排出的水及径流雨水的总称。
它包括生活污水、工业废水和初雨径流以及流入排水管渠的其它水。
13、污水sewage ,wastewater受一定污染的来自生活和生产的排出水。
14、用水量water consumption 用水对象实际使用的水量。
-??15、污水量wastewater flow ,sewage flow排水对象排入污水系统的水量。
16、用水定额water flow norm对不同的排水对象,在一定时期内制订相对合理的单位排水量的数值。
17、排水定额wastewater flow norm对不同的排水对象,在一定时期内制订相对合理的单位排水量的数值。
18、水质water quality在给水排水工程中,水的物理、化学、生物学等方面的性质。
给排水过滤技术讲义 filtration (英文)
Filtration
Filter development objectives - simple - economical - easily available - renewable - effective Not to be confused with below non-filtration technologies - trickling filter (biological) WWTP secondary treatment - GAC (adsorption) WWTP tertiary treatment However, the following mechanisms can be involved in filtration - straining, adsorption, biological, absorption
Bacteria
Viruses
0.3 – 3
0.005 – 0.01
7
Turbidity
Filter performance measured by effluent turbidity NTU = nephelometric turbidity unit (US only) FNU = formazin nephelometric units Filters must reduce turbidity to less than 0.5 NTU in 95% of each month's measurements and the finished water turbidity must never exceed 5 NTU in any sample. Turbidity has no health implications however.... turbid water is difficult to disinfect microorganisms growing on the suspended particles particles themselves may chemically react with chlorine, making it difficult to maintain a chlorine residual in the distribution system. can cause deposits in the Water type Turbidity (NTU) distribution system that create Raw water < 50, usually 10 foul taste, odours, and bacterial Lake water 1 – 20 growths.
filtration概率论 -回复
filtration概率论-回复题目:概率论中的Filtration(filtration概率论)引言:概率论中的Filtration是一种重要的概念,它提供了在不同时间点对随机事件进行观察和分析的框架。
本文将介绍Filtration的定义、性质以及其在概率论中的应用。
一、Filtration的定义在概率论中,我们通常需要在不同的时间点对随机事件进行观察和分析。
这就引出了概率空间中的Filtration的概念。
Filtration是一个序列{Ft}t≥0(或{Ft}t∈T),其中每个Ft都是一个σ-代数,且满足Ft⊂Ft+1(或Ft⊂Ft',其中t≤t')。
这里,σ-代数是指满足一定要求的事件集合的代数结构,它包含了空集和样本空间,并且对于任意的事件,取补、并集、交集等运算结果也是属于该集合。
二、Filtration的性质1. 增长性:Filtration的每个σ-代数随时间的增长。
2. 可见性:在观察时间点t之前的事件可以被观察到,即Ft中的事件是可见的。
3. 稳定性:在观察时间点t之后的事件可以保持观察不变,即Ft中的事件在后续时间点也是可见的。
三、Filtration的应用Filtration在概率论中有着广泛的应用。
下面,我们将介绍Filtration在概率论中的几个重要应用。
1. 随机过程的定义随机过程是一族随机变量的集合,而Filtration提供了一个逐步观察的框架,使得我们可以根据不同的时间点了解随机过程的演化情况。
以布朗运动为例,我们可以定义一个Filtration Ft,其中Ft表示在时间点t之前我们所观察到的信息。
通过Filtration,我们可以分析布朗运动在不同时间点的性质,如均值、方差等。
2. 随机过程的马尔可夫性马尔可夫性是指在给定当前状态下,未来状态的概率仅与当前状态相关,与过去状态无关。
Filtration提供了一种适当的观察方法,使得我们可以在给定当前状态下,针对未来状态进行分析。
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Filtration (过滤)The separation of solids form a suspension in a liquid by means of a poroous medium or screen which retains the soilds and allows the liquid to pass is termed filtration.形成一个分离的固体悬浮在液体通过的多孔介质或屏幕的固体颗粒和保留允许液体通过被称为过滤。
In general,the pores of the medium will be larger than the particles which are to be removed,and the filter will work efficiently only after an initial deposit has been trapped in the medium.In the chemical laboratory, filtration is often carried out in a form of Buchner funnel ,and the liquid is sucked through the thin layer of particles using a source of vacuum:in even simpler eases the suspension is poured into a conical funnel fitted with a filter paper.一般来说,孔隙介质的颗粒将大于中移走,并将与过滤能工作的很有效率只有经过一初始存款已陷于媒介。
在化学实验室,进行过滤是经常在某种形式的Buchner漏斗,液体吸通过颗粒的薄层使用的一个来源:甚至在真空悬架系统是简单的简化了倒进一个锥形的漏斗配有一个滤纸。
In the industrial equivalent of such an operation, difficuities are involwed in the mechanical handling of much larger quantities of suspension and solids .A thicker layer of solids has to form and, in order to achieve a high rate of passage of liquid through the solidshigher pressures will be needed, and it will be necessary to provide a far greater area. A typical filtration operation shows the filter medium, its support and the layer of solids, or filter cake, which has already formed.The volumes of the suspensions to be handled will from the extremely large quantities involved in water purification and ore handling in the mining industry to relatively small quantities in the fine chemical industry it is the solids that are required and their physical size and properties are of paramount importance. Thus the main factors to be considered when selecting equipment and operating conditions are:在工业中也有类似的这种手术是involwed,贵州省在机械处理更大的数量的悬架和固体a的更浓的层固体要形成和计划,以实现高比率的通道的固体颗粒的液体通过将需要更高的压力,而这将会是必要的,以提供一个更大的区域。
一个典型的过滤操作显示过滤介质,其支持层的固体颗粒、或滤饼,已经形成了。
一卷卷的粒子处理将从极大量涉及饮用水净化和矿石处理采矿业中的相对少量的精细化工是固体,是必需的,并且他们的物理尺寸和性能是极为重要的。
因此时应考虑的主要因素,选择设备和操作条件是:a) The properties of the liquid, particularly its viscosity, density andcorrosive properties.b)The nature of the solids –its particle size and shape, sizedistribution,and packing characteristics.c)The concentration of solids in suspension.d)The quantity of material to be handled,and its value.e)Whether the valuable product is the solids, the fiuid, or both.f)Whether it is necessary to wash the filtered solids.g)Whether very slight contamination caused by contact of thesuspension or filtrate with the various components of the equipment is detrimental to the product.h)Whether the feed liquor may be heated.i)Whether and form of pretreatment would be helpful.一)性能的液体,特别是它的粘度、密度和腐蚀等性能。
b)的本质——它的固体颗粒大小和形状、大小分布、及包装的特点。
c)浓度的滞留固体颗粒的侵扰。
d)数量资料的处理方式,和它的价值。
e)是否有价值的产品是固体,fiuid,或两者兼而有之。
f)是否需要洗后的固体。
是否有很轻微的污染g)引起的暂停或滤液联系与不同的部件的设备是有害的产品。
部落)是否可能被喂白酒。
我)是否和形式的预处理可能是有用的。
Filtration is essentially a mechanical operation and is less demanding in energy than evaporation or drying where the high latent heat of the liquid, which is usually water, has to be provided. In the typical operation the cake geadually builds up on the medium and the resistance to flow progressively increases. During the initial period of flow, particles are deposited in the surface layers the cloth to form the true filtering mendium. This initial deposit may be formed from a special initial flow of precoat material. The most important factors on which the rate of filtration then depends will be: a) The drop in pressure from the feed to the far side of the filtermedium.b)The area of the filtering surface.c)The viscosity of the filtyate.d)The resistance of the filter cake.e)The resistance of the filter medium and initial layers of cake. The type of filtration described above is usually referred to as cakefiltration the proportion of solids in the suspension is large and most of the particles are collected in the filaer cake which can subsequently detached from the medium. Where the proportion of solids is very small, as for example in air or water filtration, the particles will often be considerably smaller than the pores of the filter medium and will penetrate a considerable depth before being captured; such a process is called deep bed filtration. In the next lesson the types of filtration equipment will be considered.。