cumulative percent中文是什么意思

• 累积比率

• "cumulative"中文翻译    adj. 1.累积的，蓄积的；渐增的；累加的，附加的。 ...
• "cumulative percent by weight" 中文翻译 :    累积重量百分比
• "cumulative percent frequency" 中文翻译 :    累积百分频率
• "cumulative percent passing sieve" 中文翻译 :    过筛累计百分率
• "by percent" 中文翻译 :    百分之百地
• "percent" 中文翻译 :    百分的; 百分地; 百分号; 百分率，百分比; 百分事; 百分数; 百分之..; 百分之一; 利息...厘的证券; 每百中; 每一百; 一成
• "cumulative" 中文翻译 :    adj. 1.累积的，蓄积的；渐增的；累加的，附加的。 2.【法律】(证据等与同一事实)相重的；(判刑等)加重的。
• "90 percent" 中文翻译 :    百分之九十
• "a hundred percent" 中文翻译 :    百分之百, 完全
• "accumulative percent" 中文翻译 :    累积百分比
• "analytic percent" 中文翻译 :    百分比分析法
• "area percent" 中文翻译 :    面积百分比
• "atom percent" 中文翻译 :    原子百分率; 原子百分数
• "atomic percent" 中文翻译 :    原子百分比; 原子百分率; 原子百分数
• "baker′s percent" 中文翻译 :    面粉百分比配方
• "cents percent" 中文翻译 :    每百元若干分(保险费率); 每百元若干份
• "contraction in percent" 中文翻译 :    收缩率
• "crimp percent" 中文翻译 :    卷曲率
• "crown percent" 中文翻译 :    树冠率
• "cutting percent" 中文翻译 :    采伐率
• "deafness percent" 中文翻译 :    听力损失率
• "demetallization percent" 中文翻译 :    脱金属率
• "denitrification percent" 中文翻译 :    脱氮率
• "desulfurization percent" 中文翻译 :    脱硫率
• "equal percent" 中文翻译 :    等百分比

• The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties , varietal variation coefficent of gel consistency , peak viscosity , break down , setback is relatively large ; every cooking quality property has a different correlation with eating quality property , initial pasting temperature , finial viscosity , consistency and setback have significant or maximum significant inverse correlation with taste value , while peak viscosity , break down has a postive correlation with taste value , amylose content and protein content are inversely related to taste value , but gel consistency are positively related to taste value another , the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components , the cumulative percent of 4 selected principal components reached 90 . 58 % , initial pasting temperature of large second principal components is small , but amylose content and protein content is high , finial viscosity , consistency are large
  结果表明，所测定的11项蒸煮食味品质特性及味度值在供试品种间均存在着极显著的遗传差异；在蒸煮食味品质特性中，胶稠度、最高粘度、下降粘度值、粘滞峰消减值的品种间变异系数较大；糊化开始温度、最终粘度、回冷粘滞性恢复值、粘滞峰消减值与味度值呈显著或极显著的负相关，而最高粘度、下降粘度值与味度值呈极显著的正相关，直链淀粉和蛋白质含量与味度值呈负相关，而胶稠度与味度值呈正相关；在主成分分析中，被入选的4个主成分的贡献率达90 58 ，其中第二主成分大的品种，糊化开始温度低，直链淀粉和蛋白质含量高，最终粘度和回冷粘滞性恢复值大。