目前计算翻领松度主要依据实践经验进行设计，一些常见计算翻领松度的方法也存在一定不足。
At present, lapel ease allowance is designed mainly on the basis of experience. There exist shortcomings in one way or another in the commonly used methods for calculating lapel ease allowance.
就SSL对生产饼干面粉的品质、面皮黏度、饼干的膨松度及感官指标的影响等方面进行了探讨。
It was discussed that SSL influenced quality of biscuit flour, viscosity of coating, expanding degree of biscuit, sense indicators and so on.
本文旨在通过探讨产生领松度的原因，以及领松度的确定方法，从而解决服装结构设计中怎样更合理地绘制翻领的问题。
The essay aims at solving the problem of collar drawing in clothes structural design by probing into the reasons which cause looseness of the collar and the methods of determining the looseness.
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