为了扩展竹材的热解产物——竹酢液在保鲜包装材料方面的应用，以竹酢液及其不同倍数的稀释液为原料，观察其对不同类型果蔬的保鲜作用。
The bamboo vinegar and its different multiple diluents were taken as a raw material to study the effect of bamboo vinegar on different type of fruits and vegetables.
粒径和可膨胀倍数较大的EG具有更好的阻燃增效作用。
The EG with bigger particle size and higher expansion ratio usually has better flame-retardant synergistic effect.
通过分析，获得了稳态补偿特性曲线，探讨了其控制放大倍数与补偿性能的关系，分析了其对电路中谐振现象的抑制作用。
The steady state characteristic curves are obtained. The relationship between the steady state performance and control gain is well discussed. And its suppressing action upon the possible resonance …
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