THE PRELIMINARY STUDY OF WATER DISTRIBUTION METHODS OF SHENZHEN

机译：深圳水分配方法的初步研究

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The water distribution method of Shenzhen is studied in this article, and the water distribution methods are put forward in different instances with different requirements, particularly in the case of lack water condition. For example, the distribution method by demand proportion, by the optimized benefit sequence, by composite efficiency, by the optimization, by added value of output, etc. These methods are applied in the case of Shenzhen water distribution in 2010.

机译：本文研究了深圳的配水方法，并提出了在不同情况下有不同要求的配水方法，特别是在缺水情况下。例如，按需求比例，按优化收益序列，按复合效率，按优化，按产出增加值等进行分配的方法。这些方法适用于2010年深圳供水的情况。

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来源
《International Conference on Watershed Management and Urban Water Supply pt A: Watershed Management; 20041213-15; Shenzhen(CN)》|2004年|P.378-382|共5页
会议地点 Shenzhen(CN)
作者
Miaohui;
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作者单位

Dongjiang Water Source Project Management Division of Shenzhen;

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会议组织
原文格式 PDF
正文语种 eng
中图分类 TV212.57;
关键词
water distribution; distribution method; method comparation;

机译：配水；分配方法；方法比较;

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4. THE PRELIMINARY STUDY OF WATER DISTRIBUTION METHODS OF SHENZHEN [C] . Miaohui, Bureau of Water Resources of Shenzhen Municipality(CN), Shenzhen Hydraulic Engineering Society(CN), International Conference on Watershed Management and Urban Water Supply . 2004

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7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

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THE PRELIMINARY STUDY OF WATER DISTRIBUTION METHODS OF SHENZHEN

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