1·The relationship between the raw coal ash content and the structural differentiation was studied by using statistics and the principles of dissipation structures.
运用统计方法和耗散结构原理，对原煤灰分产率和构造分异作用的关系进行研究。
2·High flour whiteness, low ash content, medium protein content, medium to strong gluten strength and good extensibility, and high starch viscosity were desirable for Chinese noodle quality.
中国面条要求面粉颜色白、灰分低，较高的蛋白质含量、中等偏强的面筋强度和较好的延展性以及较高的峰值粘度。
3·To effectively and economically reduce the ash content of coal and raise the quality of coal products have become a commonly concerned problem.
如何经济而有效的降低煤炭灰分，提高煤炭产品的质量，已成为煤炭企业共同关心的问题。
4·An increase in feed pressure caused a slight decrease in the yield and ash content of overflow, too.
溢流产率与灰分随入料浓度的增加而增大，随入料压力的增大略有降低。
5·Wheat milling quality traits including flour yield, flour color and ash content and its major affecting factors were reviewed.
本文对出粉率、粉色和灰分三个主要磨粉品质性状及其影响因素进行了综述。