研究了豌豆淀粉的颗粒性质，包括颗粒的形貌、X光衍射图样、链淀粉含量、分子量分布、溶解度与膨胀度等。

Some properties of the pea starch granules were studied, including microphoto, graphic form, X-ray diffraction pattern, amylose content, molecular weight distribution, solubility and swelling power.

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糯米粉经羟丙基化变性后，颗粒形貌和X -光衍射图样发生变化，结晶区被削弱。

The changes of morphology, X-ray diffraction pattern and weaken of crystalline structure of the granules took place when the glutinous rice flour was hydroxypropylated.

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我们的系统采用光栅来使一束光分成两束，让它们干涉，这样一次标刻的就是一个面，速度明显提高了很多，且标刻的图样也很清晰。

Our raster system divides one beam into two beams, making them intervened, which can get one face by one marking, improving speed a lot obviously, and it can mark even clearer figures.

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