他们的工具——“Bose-Einstein”冷凝物是一种冰冷的汤质物，在接近绝对零度的温度下产生。
Their tool, the Bose-Einstein condensate, is a superchilled soup of matter that can be created only when the temperature is near absolute zero.
结果表明，在实验范围内，由于冷凝使畸变流场的平均紊流度增加12～25%，稳态畸变指数DC_（60）可能增加、不变或减小。
The condensation leads the average turbulence to be increased by 12-25% and the steady-state distortion factor, DC60, to be changed obviously in the experimental range.
随着冷凝器进口空气温度的升高，蒸发压力、冷凝压力升高，而过冷度、过热度、制冷量和COP均线性下降；
With the increase of inlet air temperature of the condenser, evaporation pressure, condensation pressure increase, but supercooling and superheat degree, refrigerating capacity and COP decrease.
从主冷凝器的特性出发，对真空-凝水过冷度控制系统进行了深入地研究，详细阐述了系统的设计准则、设计模型及实现方法。
Based on character of host condensator, degree of super-cooling of vacuum-condensed water is researched. System design rule, model and realization method are illustrated in detail.
胶球清洗系统能否正常运行对冷凝器的真空度及机组运行经济性影响很大。
The operation of the rubber ball cleaning system has a great effect on the vacuum of the condenser and the economic operation of the unit.
在USX800 -慧聪冷凝器版本提供驻极体囊，以提供顺畅的反应和出色的清晰度-清晰，脆声投影完美。
The USX800-HC condenser version features an electret condenser capsule to provide smooth response and exceptional clarity - perfect for clear, crisp vocal projection.
结果显示，随着水蒸气活度的增加，膜内水分子簇尺寸增大，并在膜的微孔内产生多层吸附甚至毛细管冷凝，导致扩散系数迅速降低。
With the increase of mean cluster size(MCS)at different water activities, multi-layer sorption and capillary condensation occur, which lead to the diminution of diffusion coefficients in P…
压缩机冷凝器是采用传统的空调机结构而设计使用，由空气引流器引流来的湿 度空气经压缩机冷凝器的冷热交换工作原理、将湿度空气转化为水供人们使用。
The refrigerant compressor is designed according to the structure of traditional air condition. The humidity air would be induced by air conduction machine and transform to water for human.
冷凝露点法是一种高精度的食品水分活度检测方法，温度控制是其关键技术之一。
The condensation dew point method is a high-precision detection method of water activity in foods, and temperature control is one of the key technologies of the method.
冷凝露点法是一种高精度的食品水分活度检测方法，温度控制是其关键技术之一。
The condensation dew point method is a high-precision detection method of water activity in foods, and temperature control is one of the key technologies of the method.
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