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Study on Nitrogen Content Distributing and Spatio-temporal Change of Shuimo River;

水磨河氮含量分布及时空变化初探

The Application of Grey Associative Analysis on Water Evaluation of Shuimo River;

灰关联分析法在水磨河水环境质量评价中的应用

Analysis on water pollution features and cause leading to pollution in Shuimo River;

乌鲁木齐市水磨河水环境污染特征及成因分析

It was showed that the yield of mung bean starch from acidic steeping liquor processing was bigger than wet milling processing, light transmissivity is better also, thus mung bean starch from acidic steeping liquor has good quality.

比较酸浆法绿豆淀粉和水磨法绿豆淀粉的性质,酸浆法获得的淀粉得率高于水磨法,且酸浆法生产的淀粉透光率较好,这一特点使得酸浆法获得的淀粉生产出的粉丝更加透亮,且煮熟后淀粉溶出较少;两种淀粉的黏度存在较大差别,随着温度的上升,水磨法淀粉黏度上升明显快于酸浆法获得的淀粉;水磨法绿豆淀粉的凝沉速度要比酸浆法淀粉快,且凝沉体积大。