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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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  • What is this on my cider? Pellicle? - Homebrew Talk
    Pellicle themselves are harmless, they're made up of carbohydrates, and grown to keep other microorganisms (invaders) out After a positive taste test to judge her quality, you could rack the clear cider from underneath the pellicle, and bottle it
  • 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
  • Pellicle on my salmon?? - Smoking Meat Forums
    This lets the pellicle soften, and more importantly, lets the cure equalize throughout the flesh 2 Salmon doesn't like heat From your description and the look of your finished product, you gave it too much heat for too long The white beads on the surface are a sure sign, andt the leathery skin is another
  • 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
  • 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
  • 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
  • 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?
  • 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)
  • Process of doing pellicle to ribs - Smoking Meat Forums
    To form a pellicle, simply heat the ribs in the smokehouse @90~100* for an hour, or place on a rack in front of a fan in the house for 30 minutes to dry the meat surface Putting the rub on the night before allows the salt to penetrate the meat, which is a form of dry brining, and makes for a juicier meat what kind of smoker are you using? electric, gas or wood? It does affect bark
  • I started salmon smoke without Pellicile - Smoking Meat Forums
    Long story short, I dry brined some salmon for a day and started the smoke I made a very rookie mistake and didn’t let a Pellicile form The recipe didn’t explain that enough and I checked out other receipes after I started the smoke It was on for one hour and I pulled it in an attempt to





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