1·Flooding, landslides, and soil erosion, especially in mountainous regions; sediment transport; and high turbidity in the water supply will produce devastating results.
洪水、滑坡和水土流失(尤其是在山区)以及泥沙输移和高浊度的水供应将产生灾难性的后果。
2·Colour and turbidity.
颜色和浊度。
3·Pectin, the major component in the middle lamella and primary cell wall of higher plants, has a great impact on the viscosity and turbidity of fruit juices.
果胶普遍存在于各种水果中，是水果细胞中层和初生壁的主要成分，果汁中的果胶对其粘度和浊度有较大影响。
4·The flocculation of a complex of modified cassava starch and polyamine in stone wastewater with high turbidity, high ss and high chroma was investigated.
研究了改性木薯淀粉和聚胺的复合物在高浊度、高ss及高色度的石材加工废水中絮凝性能。
5·With the increasing of rapid agitate strength, coagulant residue and filter impedance index STI of the precipitated water would improve more remarkably than turbidity.
并且伴随快速搅拌强度的增大，与沉后水浊度相比，混凝剂残余量及过滤阻抗系数改善更加显著。
1·This, in turn, will lower the depth and turbidity of water in mountain streams, increasing the amount of damaging ultraviolet light that reaches the stream beds.
这反过来又会降低山区溪流的深度和浑浊度，增加紫外线到达河床造成的损害。
2·The turbidity of some amber is caused by the inclusion of many minute air bubbles.
一些琥珀的浑浊是由于里面包含许多的小气泡。
3·At the same time, check the oil system of the vehicle, the emergence of foam, turbidity and other phenomena should be replaced in a timely manner.
同时检查车辆各系统油液状况，出现起沫、浑浊等现象应及时进行更换。
4·This turbidity is caused by material present in the original black tea.
这种浑浊是由存在于原料红茶中的物质所引起的。
5·Macromolecular proteins coupled with tannin polymer were the main factor to induce precipitate and turbidity in yellow rice wine.
高分子蛋白质是引起黄酒沉淀的主要因素，其与单宁聚合物引起黄酒冷浑浊、沉淀。
1·Compared with the unmodified PAM, it is found that the modified PAM can increase the settling rate, reduce the colour and turbidity of the sugar juice.
与未改性的PAM比较，发现改性的PAM能提高沉降速度，降低糖汁的色值和混浊度。
2·High water turbidity was likely related to small grain size of the sediments and high turbulence caused by fish and boating activity in this lake.
底泥成分以粘土、粉砂为主，水体混浊度高可能与底泥粒径较小以及鱼类和游船活动的强扰动性有关。
1·Structure and principle of turbidity sensor are mainly introduced using the infrared rays photoelectricity sensing principle.
介绍了应用红外光电传感的浑浊度传感器的结构与原理。
2·The main characteristics of maltodextrin include stability, hygroscopicity, viscosity, turbidity and gelation behaviour as well.
麦芽糊精的主要性质包括麦芽糊精的稳定性、吸湿性、黏度、浑浊度和凝胶特性等。