starches
英 [ˈstɑːtʃɪz]
美 [ˈstɑːrtʃɪz]
n. 淀粉; 含淀粉的食物; (浆衣服、床单等用的)淀粉浆
v. 把(衣服、床单等)浆一浆
starch的第三人称单数和复数
柯林斯词典
- N-MASS 淀粉
Starchis a substance that is found in foods such as bread, potatoes, pasta, and rice and gives you energy.- She reorganised her eating so that she was taking more fruit and vegetables and less starch, salt, and fat.
她重新调整了自己的饮食，多吃水果、蔬菜，少吃淀粉、盐和脂肪。
- She reorganised her eating so that she was taking more fruit and vegetables and less starch, salt, and fat.
- (给布上浆用的)淀粉浆
Starchis a substance that is used for making cloth stiffer, especially cotton and linen. - VERB 给(布)上浆
If youstarchcloth, you make it stiffer using starch.- I took down the curtains, washed, and starched them.
我摘下窗帘，洗了洗，然后给它们上了浆。
- I took down the curtains, washed, and starched them.
英英释义
noun
- foodstuff rich in natural starch (especially potatoes, rice, bread)
双语例句
- Effects of Irrigation and Sulphur Coupling on Yield and Grains Starches Content of Winter Wheat
水、硫及互作对冬小麦产量和籽粒淀粉含量的影响 - Malabsorption difficulties and adverse physiological effects are known for all the available carbohydrates but gelatinized starches give little or no trouble.
大家都知道，除了糊化淀粉大致上没有问题以外，所有可利用碳水化合物都有吸收不良的问题和有害的生理影响。 - Scientists aren't sure, but they do know that it interferes with the enzymes that break apart the chemical bonds in starches and the kinds of sugars found in table sugar and milk.
科学家不能肯定，但他们的确知道，醋酸干扰使淀粉和在蔗糖和牛奶中发现的一些种类的糖的化学键断裂的一些酶。 - This paper summarizes the annealing conditions for starches from different botanical origins and the effect of annealing on the physicochemical properties of starch.
本文列举了不同种类淀粉的热处理条件，并就热处理影响淀粉的理化性质作了概括。 - Effects of Film Forming and Hydrophobic Properties of Starches on Surface Sized Packaging Paper
淀粉成膜性和疏水性对表面施胶包装纸的影响 - It is not safe to eliminate all fat and starches from the diet.
从饮食中排除所有的脂肪和淀粉是危险的。 - Extraction and pasting property of starches from different wheat varieties
不同品种小麦淀粉提取及糊化粘度性质比较 - The paper studies the effect of different modified starches on dry strength.
本文研究了不同改性淀粉对纸张干强度的影响。 - A white crystalline sugar formed during the digestion of starches.
一种白色的晶状糖，在淀粉消化过程中产生。 - These tests depend to a great extent on gelatinization properties of starches and the presence of a-amylase.
这些实验很大程度上取决于淀粉的糊化特性及α-淀粉酶存在与否。