Cause Analysis of the Various Shapes of Leaves and Estimate the Actual Weight of the Leaves

机译：原因分析各种形状的叶子，估计叶子的实际重量

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摘要

The most attractive secret of the leaves is why they have the various shapes and the weight of the leaves. Based on the theory of gene and ecological environment, a model is built in this paper to explore it. The result can be extended to predict the weight of any parts of the tree and adapted for great majority kinds of trees.

机译：叶子中最具吸引力的秘密是它们具有各种形状和叶子的重量。基于基因和生态环境理论，在本文中建立了一种模型来探索它。结果可以扩展到预测树的任何部件的重量，并适用于大多数种类的树木。

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《International Conference on Applied Mechanics, Materials and Manufacturing》|2013年||共5页
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作者
Wenhua Sun; Jianghua Liu; Xiaolong Ni; Wenfang Fan;
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原文格式 PDF
正文语种
中图分类 TB3-53;
关键词
Photosynthesis; Carbon dioxide; Leaf area index; Leaf mass per area ratio;

机译：光合作用;二氧化碳;叶面积指数;叶质量为每面积比率;

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2. Can elemental composition data of crop leaves be used to estimate radionuclide transfer to tree leaves? [J] . Keiko Tagami, Shigeo Uchida Radiation and Environmental Biophysics . 2010,第4期

机译：是否可以使用农作物叶片的元素组成数据来估计放射性核素向叶片的转移？
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4. Cause Analysis of the Various Shapes of Leaves and Estimate the Actual Weight of the Leaves [C] . Wenhua Sun, Jianghua Liu, Xiaolong Ni, International Conference on Applied Mechanics, Materials and Manufacturing . 2013

机译：原因分析各种形状的叶子，估计叶子的实际重量
5. Quantification and analysis of variation in leaf shape: Climate signals in dicot leaves and evolution of leaf form in Pleopeltis (Polypodiaceae). [D] . Krieger, Jonathan David. 2007

机译：叶片形状变化的量化和分析：双子叶植物的气候信号和伞形科（Polypodiaceae）中叶片形态的演变。
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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

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Cause Analysis of the Various Shapes of Leaves and Estimate the Actual Weight of the Leaves

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