Like human muscle, spider silk muscles would have degrees of movement, depending on the amount of water in the air around the muscle.

与人类肌肉类似，用蛛丝合成的肌肉也有不同程度的收缩，这取决于肌肉周围气体中水分的含量。

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Various defective cocoons in unsorted cocoon silk reeling will influence in varying degrees on raw silk quality indices.

统茧缫丝中不同种类的次茧对生丝各种品质指标影响程度不同。

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Eating qualities of starch silk such as gelatinization degrees and losing rates of vermicelli were lineraly correlated with the change of the water-insoluble amylose content.

不溶性直链淀粉含量的增加导致粉丝的糊化度下降，溶出率增加，食用品质下降。

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