1.This article briefly studied the nutritive value &physiological function of acorn by focusing on the technological process and condition of the acorn powder and the production and flavor improvement of acorn noodles.
简单叙述了橡子的营养价值和生理功能,重点探讨了橡子粉的生产工艺过程及工艺条件,介绍了橡子挂面的生产方法及风味改良措施。
2.The acorn ripens and the hickory nut matures.
橡子熟了，山桃黄了。
3.Insect infestation and acorn fate in Quercus liaotungensis
昆虫寄生对辽东栎种子命运的影响
4.Effect of Acorn Burying Depth on Germination, Seedling Emergence and Development of Quercus aliena var. acuteserrata
锐齿槲栎橡子埋藏深度对发芽、幼苗出土和发育的影响(英文)
5.Many great men were once poor, unimportant boys. Great oaks form little acorn grow.
许多伟人曾经是贫苦、不足轻重的小孩。好汉不怕出生贱。
6.acorn worm
柱头虫
7.Every ask must be an acorn.
每棵橡树都曾是一料橡头；万丈楼平地起。
8.The conditions by KMnO_4 volumetry were studied on determination of the content of acorn tannin. The results were compared with those of the complexometry and the Hide powder method.
本文探讨了KMnO_4容量法对橡子鞣质含量进行测定的条件,包括水浸提温度、皮革粉量等,并与皮粉法、络合量法的测定结果作了比较。
9.The result shows that: the viscosity of the acorn starch increased with the increase of concentration but decreased as the temperature went up.
酸碱都能不同程度地降低橡实淀粉的粘度; 温度升高,橡实淀粉的粘度逐渐降低;
10.(3)the main factors influencing acorn fates on the ground were being eaten in situ or removed by small rodents;
(3)鼠类的就地取食和搬运是影响种子库内橡子命运的主要因素 ;
