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KA® -古老仪器,品质见证 - 召集“品质见证人”http://ng1.17img.cn/bbsfiles/images/2011/02/201102181736_278342_1622715_3.jpg尊敬的IKA®客户:IKA®刚刚庆祝完她的第一个百岁生日,现在正向第二个100年迈进。作为IKA®的忠诚客户的您,还拥有IKA® 的古老仪器吗?若有,那您就有机会成为IKA®的“品质见证人”。召集对象:1. 2001年1月1日以前购买IKA® 仪器,并至今仍能使用该仪器的客户,均可报名参加,成为IKA® “品质见证人”。2. 凡使用IKA® 单台仪器时间超过10年,而使用时间最长的5名“品质见证人”,均可成为IKA® “品质见证人”特别使者。所使用的IKA® 古老仪器不限实验室产品或分析仪器。奖项设置:1. “品质见证人”:多名。可获得精美礼品和证书,可及时获得IKA® 通讯2. “品质见证人”特别使者:5名。可获得: a.精美礼品和证书,IKA® 通讯; b.可用现有古老仪器换取IKA® 关联产品(换取产品待定); c.免费保修IKA® 仪器一年(2011年11月1日-2012年10月31日)。报名方式:已结束适用地区:大中华,韩国 活动有效期:2011年1月1日至2011年9月30日
8.38 Breakaway feature separation test Fix one end of the cord or the strap. Apply a force of (25 ± 2) N vertically to the other end, along the axis of the cord or strap, in such a way that the breakaway feature is in the middle between the fixing points. Observe whether or not the cord, strap or breakaway feature separates.以上段落中的“breakaway feature”不知怎么翻译才好!应该是说这样的一种装置。像安全带上扣子的装置。http://ng1.17img.cn/bbsfiles/images/2011/06/201106011016_297271_2185349_3.jpg
当高质量的咖啡豆被采摘下来后,使之成为极品咖啡的最重要的步骤就是烘焙和混合。After quality coffee beans are obtained, the most important phase of the production of gourmet coffee begins, the roasting and the blending. 烘焙高手必须兼具艺术家的[url=https://insevent.instrument.com.cn/t/bp][color=#3333ff]气质[/color][/url]和科学家的严谨。这样才能保证在烘焙过程中咖啡中所含的糖和其他碳水化合物碳化,从而产生出众所周知的咖啡油脂,产生出高质量、风格一致的好咖啡。从学术上来讲,这种微妙的化学物质并不是真正的油脂(因为它可以溶于水),但它确实是咖啡的芬芳之源。A good roaster must be part artist, and part scientist, to maintain quality and consistency. It is during the roasting process that the sugars and other carbohydrates within the bean become caramelized, creating a substance which is known as the coffee oil. Technically, this fragile chemical is not actually an oil (since it is water soluble), but it is what gives the coffee its flavor and aroma. 专业的咖啡一般都实行小批量的烘焙。最常见的烘焙方法有:鼓室烘焙法和热空气烘焙法。Specialty coffees are generally roasted in small batches. The two most common roasting methods are: drum-roasting and hot-air roasting. 鼓室烘焙机是把咖啡豆放入旋转大桶中,燃烧煤气或木头对其进行烘焙。Drum-type roasting machines roast the coffee beans as they tumble in a rotating drum that is typically heated by gas or wood. 当达到预期的烘培度时,就可以把咖啡豆倒入一个冷却漏斗中,以防止烘焙过度。When the desired roast is achieved, the beans are poured into a cooling hopper to keep them from overcooking. 热空气烘焙机,也叫流态化空气烘焙机,是靠在热空气中翻滚咖啡豆,来进行烘焙。The hot-air roaster, also known as a fluid-bed roaster, roasts the coffee beans as they tumble on a current of hot air. 大多数生咖啡豆都是在近400度的高温下进行烘焙的。在烘焙过程中,咖啡豆的体积会膨胀50%以上,而其重量却会下降。Most green coffee is roasted at approximately 400 degrees. The roasting process causes the coffee beans to swell and increase in size by over 50%, while at the same time greatly reducing their weight. 轻度烘焙的咖啡豆颜色是介于肉桂色与浅巧克力色之间。由于它的味道偏酸,所以一般不被用于制作意式香浓咖啡。A lightly roasted bean may range in color from cinnamon to a light chocolate tan. Lighter roasts are generally not used for espresso since they produce a sharper, more acidic taste than do darker roasts. 深度烘焙,比较而言,苦甜参半的风味更加浓郁。从咖啡豆中提取出来的香味是与烘焙时间成正比的。Darker roasts, in contrast, have a fuller flavor approaching a bittersweet tang. The amount of oil drawn to the surface of the bean increases proportionately to the length of roasting time. 烘焙度越深,咖啡因含量越少,酸度也越小。深度烘焙的咖啡豆颜色介于富有缎面光泽的巧克力色到油亮的棕黑色。烘焙度越深,你所尝到的焦糊感越重,咖啡豆本身的风味越轻。As the roast darkens, caffeine and acidity decrease proportionately. Dark roasts can range in color from a medium chocolate brown with a satin-like luster, to an almost black bean with an oily appearance. The darker the roast the more you will taste the char, rather than the flavor of the bean. 特别深度烘焙的咖啡豆会有一股烟熏的味道,它更适合作一般的咖啡,而不适合作意式香浓咖啡。Extreme dark roasts will tend to have a smoky flavor, and are better suited for brewed coffee rather than espresso. 很多烘焙师都会用以下术语形容不同的烘焙度:肉桂色、中度烘焙、都市风格、完全都市风格、法式风格以及意式风格。Many roasters refer to the following terms concerning the degree of roast, from light to dark: Cinnamon, Medium High, City, Full City, French, and finally, Espresso or Italian roast. 在美国西海岸,“法式风格”经常被用来形容最深度的烘焙。你要知道,这个术语与咖啡的原产地以及咖啡的烘焙地毫无关联。On the West coast of the U.S., French roast is the term generally used to describe the darkest roast. It is important for you to understand that these terms have no relationship to where the coffee is grown or roasted.