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elasticity

英 [ˌiːlæˈstɪsəti]

美 [ˌiːlæˈstɪsəti]

n.  弹性; 弹力

复数:elasticities 

TOEFLTEM8化学

Collins.1 / BNC.10700 / COCA.14233

牛津词典

    noun

    • 弹性;弹力
      the quality that sth has of being able to stretch and return to its original size and shape (= of being elastic )

      柯林斯词典

      • N-UNCOUNT 弹性;弹力
        Theelasticityof a material or substance is its ability to return to its original shape, size, and condition after it has been stretched.
        1. Daily facial exercises help her to retain the skin's elasticity...
          每天做面部运动帮助她保持皮肤弹性。
        2. Gluten develops elasticity in a dough.
          麸质使生面团有韧劲。
      • N-UNCOUNT (尤指产品需求的)弹性,灵活性,伸缩性
        In economics, theelasticity ofsomething, especially the demand for a product, is the degree to which it changes in response to changes in circumstances.
        1. The elasticity of demand for a single newspaper is bound to be higher than the figure for newspapers as a whole.
          某一份报纸需求量的伸缩性肯定大于报业整体需求的伸缩性。

      英英释义

      noun

      • the tendency of a body to return to its original shape after it has been stretched or compressed
        1. the waistband had lost its snap
        Synonym:snap

      双语例句

      • This is a short-term stability factor, however, and, because elasticity is a relative concept.
        然而,这是一种短期的稳定因素,因为弹性是一个相对的概念。
      • Rubber materials have high elasticity, there is extensive application in all national economy departments.
        以高弹性为特征的橡胶材料在国民经济各部门有着广泛的应用。
      • Its resilience is strong during shaping, because titanium's ratio of yield limit to elasticity modulus is high.
        由于钛的屈服极限与弹性模量的比值大,使钛成型时的回弹能力大。
      • Gluten develops elasticity in a dough.
        麸质使生面团有韧劲。
      • Possess certain rigidity, hardness and elasticity, with unifor thickness.
        具有一定的刚性,硬度和弹性,厚薄均匀。
      • Topics include: elasticity, viscoelasticity, plasticity, creep, fracture, and fatigue.
        主题包含:弹性、黏弹性、塑性、潜变、破断及疲劳。
      • Baking volume, form, crumb structure and elasticity, and the taste of the baked product are evaluated.
        焙烤后的体积、形式、屑状结构和弹性,以及陪烤制品的风味都可以从试验结果中得到评估。
      • Monoglycerides can improve dough elasticity, toughness and strength.
        单甘酯可提高面团弹性、韧性和强度;
      • The effects of moving heat source speed, temperature-dependent modulus of elasticity and thermal relaxation time on displacement and temperature are studied.
        计算得到了杆内温度及位移的分布规律,分析了移动热源速度、弹性模量以及热松弛时间对温度和位移的影响。
      • This is based upon pricing elasticity studies and consumer demand.
        这是根据定价弹性研究和消费者的需求决定的。