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pellicle    
n. 薄皮,薄膜

薄皮,薄膜

pellicle
n 1: thin protective membrane in some protozoa

Pellicle \Pel"li*cle\, n. [L. pellicula, dim. of pellis skin:
cf. F. pellicule.]
1. A thin skin or film.
[1913 Webster]

2. (Chem.) A thin film formed on the surface of an
evaporating solution.
[1913 Webster]


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  • Whats The Purpose of Making a Pellicle? - Smoking Meat Forums
    Does smoke prevent the formation of the pellicle? Does smoking with aged wood increase the humidity of the smokehouse to the point that it prevents formation of the pellicle If you are using cold smoke with a wood fuel source do you need to allow the pellicle to form or will it naturally form during the first hour or two of being in the
  • To pellicle or not to pellicle? - Smoking Meat Forums
    Almost everyone I have seen make bacon will insist that you have to leave the bacon on a wire rack for 24 hours after curing, before smoking They say that this process forms the pellicle (sticky goo basically) that will help with smoke absorption Recently I have seen some well respected
  • Pellicle??? | Smoking Meat Forums - The Best Smoking Meat Forum On Earth!
    Pellicle (cooking), a skin or coating of proteins on the surface of meat, fish or poultry, which allow smoke to better adhere the surface of the meat during the smoking process
  • Is this a pellicle? - Homebrew Talk
    The pellicle is only a visual manifestation of an infection, a barrier, a way for the infecting microorganism to keep "intruders" out by putting a skin on top of the beer Although some can look very gnarly, pellicles are harmless, they're a "web" of carbohydrates
  • Pellicle formation post cure and post rinse? - Smoking Meat Forums
    That said, pellicle formation is different for bacon, fish, or corned beef pork turkey you are going to pastrami Fans certainly help for the first couple of hours, but a 12 to 24 hour hold in your fridge works just fine Speaking of fans, I purchased a battery powered fan that fits inside my beer fridge
  • Pellicle | Smoking Meat Forums - The Best Smoking Meat Forum On Earth!
    The pellicle plays a key role in producing excellent smoked items It acts as a kind of protective barrier for the food, and also plays an important role in capturing the smoke’s flavor and color
  • When is a Pellicle needed? - Smoking Meat Forums
    Search pellicle and you get fish smoking or beer sites Beer pellicle! Really? Never left one out that long, myself I did find one post by Bearcarver here What I don't understand is why, only on cured meats? If pellicle is a good thing on cured meats, wouldn't it be worthwhile to use on uncured meats, or not brined, also?
  • Post smoke pellicle - Smoking Meat Forums
    Please post the info you are using to describe a Pellicle as polymerization My understanding is, a Pellicle the recombinant and binding of dissolved Meat Proteins, on the surface, as water evaporates This Glue allows smoke to adhere to the surface more readily
  • Is This a Pellicle (and Do I Care?) - Homebrew Talk
    Yes, that is a pellicle "Broken ice shards," fluffy textured layers, (big) "slimy" bubbles, etc Probably from some bugs in the Sourvisiae It's an intentionally sour beer, so chances are it should be good Kegging is safer than bottling in this case If you want to do clean beers using the same equipment, everything that was touched by the sour beer needs a good cleaning, scrub, and
  • Is this pellicle? | Homebrew Talk - Beer, Wine, Mead, Cider Brewing . . .
    The infection is present throughout the beer at this point (the surface pellicle is just the bugs on the surface, but they would be present in the rest of the beer too)





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