近年来，“碎屑模型”和“颗粒指数”概念的提出使得砂岩碎屑组分的研究进入了宏观地质学的实用领域。

The concept of "Fragment Modem" and "Grain Index" recently put forward made the study of sandstone fragment components into practical field of macro- geology.

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结果表明，烹调压力和颗粒大小对红小豆中淀粉消化率及淀粉组分有较大影响。

The results indicated that cooking pressure and particle size remarkably affected the starch digestibility and the starch components in terms of digestion rate.

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对不同结构组分的颗粒、胶结、交代、 结晶和裂缝进行讨论。

The particles, cementation, age, crystallization, split of the different structure constituents of these kinds of limestone were discussed.

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