现对啤酒色度的形成机理，影响啤酒色泽形成的因素及改进啤酒色泽的工艺措施作一论述。
This article reviews the formative mechanism and influential factors of beer colority, as well as the improvement of technological measures.
考察了不同反应条件对产物的总氯含量、环氧值、色度、分子量及分子量分布的影响。
The effect of reaction conditions on total chloride content, epoxy equivalent weight, color, molecular weight and its distribution of products was investigated.
结论：茶汤替代饮水对肉仔鸡的生活机能、肉品色度指标及肉脂的抗氧化稳定性均有显著的改善效果。
It is regarded that tea infusion instead of drinking water could improve significantly living function, meat color index, meat and fat antioxidative stability of broiler.
用酸化后的粉煤灰去除造纸污水的色度，研究了粉煤灰的细度、用量及作用时间对色度去除率的影响。
Chroma of papermaking effluent leaches with acidized fly ash, the fineness of using fly ash, dosage and disposed time are studied.
通过DTA、XRD、TEM、EDS及色度测试等对颜料的形成过程、微观结构及性能进行了表征和分析。
The preparation process, microstructure and properties of as prepared pigments were characterized by DTA, XRD, TEM, EDS and color measurement.
研究壳聚糖对桑椹汁的澄清作用，测定桑椹汁经壳聚糖澄清后其主要成分含量及色度的变化。
The clarification effect of Chitosan on Mulberry fruit juice was studied. The content of main compositions in Mulberry fruit juice before and after the treatment with Chitosan had been investigated.
研究壳聚糖对桑椹汁的澄清作用，测定桑椹汁经壳聚糖澄清后其主要成分含量及色度的变化。
The clarification effect of Chitosan on Mulberry fruit juice was studied. The content of main compositions in Mulberry fruit juice before and after the treatment with Chitosan had been investigated.
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