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[求助]
1句话求翻译谢谢了
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| 所有牛乳的粘度随温度的上升、稀释倍数的增大而逐渐变小，最终基本保持平衡。在相同条件下，水牛乳的粘度要普遍高于H牛乳的，A水牛乳的粘度要比B水牛乳和C水牛乳粘度大， B水牛乳的粘度略高于 C水牛乳的粘度。 |
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【答案】应助回帖
★
爱与雨下(金币+1): ~~!! 2011-08-06 10:41:07
8814402: “ keep balance eventually” 中是否用“reach”好点？ 2011-08-06 11:35:06
qwky2010(金币+10): 非常感谢！ 2011-08-06 12:00:47
爱与雨下(金币+1): ~~!! 2011-08-06 10:41:07
8814402: “ keep balance eventually” 中是否用“reach”好点？ 2011-08-06 11:35:06
qwky2010(金币+10): 非常感谢！ 2011-08-06 12:00:47
|
所有牛乳的粘度随温度的上升、稀释倍数的增大而逐渐变小，最终基本保持平衡。在相同条件下，水牛乳的粘度要普遍高于H牛乳的，A水牛乳的粘度要比B水牛乳和C水牛乳粘度大， B水牛乳的粘度略高于 C水牛乳的粘度。 The viscosity of milk decreases gradually with an increase in temperature and the diluting factor, and keep balance eventually. The viscosity of the buffalo milk is generally higher than that of the H milk under the same conditions. The viscosity of A buffalo milk is higher than that of B and C buffalos, and the viscosity of B buffalo milk is slightly higher than that of the C buffalo.  |
4楼2011-08-06 09:13:12
【答案】应助回帖
★
爱与雨下(金币+1): 第一句好像不对！ 2011-08-06 06:41:44
qwky2010(金币+10, 翻译EPI+1): 3 q very much 2011-08-06 12:00:22
爱与雨下(金币+1): 第一句好像不对！ 2011-08-06 06:41:44
qwky2010(金币+10, 翻译EPI+1): 3 q very much 2011-08-06 12:00:22
| Viscosities of all kinds of milk are increasing with the increasing of temperature as well as the dilution factor, then they gradually reach a constant value. Under the same condition, the viscosity of buffalo milk is higher than the H milk prevalently.And Among the three kinds of milk, namely, A, B, and C, the viscosity of A milk is the highest，with which of B is slightly higher than C milk. |
2楼2011-08-06 00:09:50
3楼2011-08-06 09:12:59
5楼2011-08-06 09:25:31
