用正交试验，以去污率作为试验指标，确定最佳原料配比，对所配清洁剂稳定性能、质量指标进行了测定，其符合环境标志产品技术对清洁剂的要求。
The optimum ratio of its components was determined by orthogonal test using detergency as index. The stability and quality of the cleaner were tested according to its environment requirement.
影响产率的另一个重要因素是最佳的原料配比，适当的酯化时间，控制粗酯酸度。
Besides many other important factors that influence the productivity are optimum material proportion, suitable esterification time and the control of coarse ester acidity.
考察了原料配比、温度等因素对反应的影响，得出最佳反应条件。
The effect of the ratio of material and temperature were studied, and the best reaction conditions was determined.
通过对海鲜面粒汤主要原料的选择，原料配比的研究，以及对结果进行品评分析，确定了该产品的最佳配。
The best formula of grains of seafood soap was determined by the study of main raw materials and their proportions, and by the savour and comment of the product.
通过对海鲜面粒汤主要原料的选择，原料配比的研究，以及对结果进行品评分析，确定了该产品的最佳配方。
The best formula of grains of seafood soap was determined by the study of main raw materials and their proportions, and by the savour and comment of the product.
文中着重分析了该产品原料的选择和配比，在实验的基础上得出了最佳的纺纱、织造工艺条件。
The selection of raw material and its well match are analyzed, and an optimal spinning and weaving processing condition is obtained on the bases of the experiments.
介绍了山楂胡萝卜为原料生产的山楂胡萝卜汁果蔬饮料，着重研究了山楂胡萝卜汁生产工艺的最佳配比、澄清剂的最佳用量及最佳杀菌条件等。
A drink produced by hawthorn and carrot juice was introduced. And its optimal ratio of process, optimal using of the clarifier and optimal conditions of sterilization were studied.
实验通过对催化剂用量、原料配比、反应温度以及反应时间的研究，得出了最佳合成工艺条件。
The best synthetic conditions were obtained through a series of experiments on the catalyst quantity, ratio of input materials, reaction temperature and the reaction time.
采用固态发酵培养黑曲霉，研究以啤酒糟为主要原料生产饲用木聚糖酶的最佳基质组分及其配比。
Aspergillus Niger was cultured by solid fermentation. The optimal substrate components and the best proportioning for xylanase production by Aspergillus Niger were studied.
利用正交设计及模糊数学的理论方法确定变性淀粉的理想用量和主要原料的最佳配比。
The idea quantity and the best persentages of modified starches was estimated by orthogonal and fuzzy mathematical analysis.
本文通过正交试验等分析方法，比较分析了锌强化酸乳饮料的原料配比和工艺参数，研究了最佳工艺条件。
Comparative analysis on material proportions, processing parameter and optimum processing conditions of sour milk beverage with orthogonal experimental method.
考察了原料配比、反应温度和反应时间对产物收率的影响，找到了最佳反应条件。
The effects of the ratio of reactants, reaction temperature and reaction time on the product yield have been investigated and the optimum reaction conditions have been found.
研究了原料配比、反应时间、反应温度等对收率的影响，给出了最佳合成工艺条件。
The effects of the ratio, time, temperature on the yield are investigated and the optimum conditions given.
荔枝干风味饮料原料最佳配比为：可溶性固形物含量为10%左右的荔枝干原汁，再添加10%的蔗糖和0.18%的柠檬酸。
The optimum formula for the soft drink was as follows: dried litchi juice with soluble solids content about 10 percent, additional 10 percent sugar and 0.18 percent citric acid.
确定了最佳的原料配比、反应温度和时间，并利用红外光谱对产物的结构进行了表征。
The optimum ratio of the reactants, reaction time and temperature were finalized, and the structure of the modified resin was characterized by use of IR.
研究了各反应物用量对体系水溶性和水稳定性的影响，确定了最佳的原料配比、反应温度和时间。
The influence of the amount of reactants on water solubility and stability in water system is studied.
研究了各反应物用量对体系水溶性和水稳定性的影响，确定了最佳的原料配比、反应温度和时间。
The influence of the amount of reactants on water solubility and stability in water system is studied.
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