增强色的英文

• enhanced color

• 增强:    strengthen; enhance; boost; ...
• 色:    colour
• 强色:    intense colour; rich shade
• 增强:    strengthen; enhance; boost; heighten 增强斗志 raise [heighten; boost] one's morale; 增强防御力量 strengthen defence; 增强免疫力 develop immunity from disease; 增强人民体质 build up the people's health; 增强信心 heighten one's confidence; 增强产品竞争能力 make its goods more competitive; 增强玻璃 reinforcing glass; 增强农业的发展后劲 build up the capacity for sustained agricultural development; 增强企业活力 invigorate enterprises; inject greater vitality into enterprises; 增强战斗力 strengthen fighting capacity; increase combat effectiveness
• 增强器；增强剂:    intensifier

例句与用法

1. Knowledge of twin screw extruder operation , screw configuration , and how to optimize dispersion of pigments in masterbatch
   懂得如何操作双螺杆挤出机，熟悉螺杆结构，增强色母中的色粉分散性。
2. The fade effect is not visible on 256 - color displays ; you will need to set your color depth to high color or true color to view the results
   淡出的效果在256色显示模式下不可见，您需要将颜色深度设置为“增强色”或“真彩色”以查看结果。
3. Examples include the green color on the yolk of a hard - boiled egg , peeled applepotato turning rusty , the yellow color of margarine ; the use of ginger in steaming fish , forking pineapple juice into pork chops , washing fish - smelling hands with lemon juice , adding milk to tea , and the use of lard in baking fluffy moon - cake crumb etc . part 2 discusses the chemistry and nutritional values of various categories of food stuff ; the role of food additives in the enhancement of color , aroma and taste as well as in commercial food processing and preservation
   例如绿色的?蛋黄、脱皮萍果或马铃薯变24色、黄色的人造牛油；蒸鱼加姜、柠檬汁去手上腥味、红茶加奶和用猪油?制月饼的酥皮等。第二部份讨论各类食品的化学及其营养价值；食物添加剂在增强色香味与在食物加工及贮存上的功能。
4. Examples include the green color on the yolk of a hard - boiled egg , peeled apple potato turning rusty , the yellow color of margarine ; the use of ginger in steaming fish , forking pineapple juice into pork chops , washing fish - smelling hands with lemon juice , adding milk to tea , and the use of lard in baking fluffy moon - cake crumb etc . part 2 discusses the chemistry and nutritional values of various categories of food stuff ; the role of food additives in the enhancement of color , aroma and taste as well as in commercial food processing and preservation
   例如绿色的?蛋黄、脱皮萍果或马铃薯变24色、黄色的人造牛油；蒸鱼加姜、柠檬汁去手上腥味、红茶加奶和用猪油?制月饼的酥皮等。第二部份讨论各类食品的化学及其营养价值；食物添加剂在增强色香味与在食物加工及贮存上的功能。