小麦籽粒硬度是胚乳质地的反映，它是国际通用小麦分类指标之一，与磨粉品质、食品加工品质关系密切。
The grain hardness of wheat, reflecting character of endosperm texture, is one of the most important determinants of milling, baking and end-use quality.
对各种便携式硬度计进行了分类，对它们的各自的特点和性能以及影响试验结果的因素进行了详细的对比分析。
This article has class the portable hardness testers, and has analyzed their special performances and the influence factors for the results in detail.
阐述离子和化合物的广义酸碱分类，软硬酸碱反应规则，软硬酸碱的硬度定量标度和理论解释。
Expatiating on Lewis acids and bases of generalization, Hard and Soft of acids and bases reaction rule, classification, scaling of HSAB and its explanation of theory.
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