desiccate

简明释义

英[ˈdesɪˌkeɪt]美[ˈdesɪˌket]

vi. 变干

vt. 使干；干贮

第 三 人 称 单 数 d e s i c c a t e s

现 在 分 词 d e s i c c a t i n g

过 去 式 d e s i c c a t e d

过 去 分 词 d e s i c c a t e d

英英释义

单词用法

同义词

反义词

例句

1.Although many bdelloids live in desiccation-prone habitats, such as ephemeral ponds, there are substantial Numbers found in permanently aquatic habitats that are unable to desiccate.

尽管许多轮虫生活在干燥的栖息地，如短时间的小水塘，但是有许多轮虫却生活在不会干涸的多水环境里。

2.Although many bdelloids live in desiccation-prone habitats, such as ephemeral ponds, there are substantial Numbers found in permanently aquatic habitats that are unable to desiccate.

尽管许多轮虫生活在干燥的栖息地，如短时间的小水塘，但是有许多轮虫却生活在不会干涸的多水环境里。

3.One approach might be to encourage uses of marshland that do not desiccate the peat—for example, growing moisture-loving rubber trees rather than oil palms, which need dry soils.

方法之一就是鼓励开发未失水泥炭的沼泽地，比如，改种喜温的橡胶树而不种油棕榈树，因为橡胶树需要干土生长。

4.Often contact benzene, the skin but because of defatted and desiccate dry, some occurrence irritability eczema.

经常接触苯，皮肤可因脱脂而变干燥，有的出现过敏性湿疹。

5.The device was able to desiccate the salty waterto condense the moisture into drinkable water.

装置能先把盐水蒸干，再让水蒸气冷凝成可饮用的水。

6.The sun can easily desiccate 使干枯 plants if they are not watered regularly.

如果植物不定期浇水，阳光很容易使干枯它们。

7.To preserve herbs, you can desiccate 使干枯 them in a dehydrator.

为了保存香草，你可以用脱水机使干枯它们。

8.The scientist needed to desiccate 使干枯 the sample before conducting the experiment.

科学家在进行实验之前需要使干枯样本。

9.During the drought, the crops began to desiccate 使干枯 and yield poor harvests.

在干旱期间，农作物开始使干枯，收成很差。

10.The desiccated 干枯的 fruit was used in baking to add flavor.

这种干枯的水果被用于烘焙以增加风味。

作文

In the world of food preservation, various methods are employed to extend the shelf life of perishable items. One of the most effective techniques is the process of drying, which aims to desiccate food items by removing moisture. This method has been utilized for centuries, and it not only helps in preserving the food but also enhances its flavor. When fruits, vegetables, and meats are desiccated, they lose their water content, which inhibits the growth of bacteria and mold. For instance, sun-dried tomatoes are a popular ingredient in many dishes, adding a concentrated burst of flavor that fresh tomatoes cannot provide. The science behind desiccation is fascinating. By reducing the moisture content to about 20% or less, the risk of spoilage decreases significantly. This is crucial for people living in regions where refrigeration is not available or for those who wish to store food for extended periods. The traditional method of sun drying is still practiced today, especially in rural areas where access to modern technology is limited. However, advancements in technology have introduced more efficient methods such as freeze-drying, which can desiccate food while retaining its original texture and nutritional value. Moreover, desiccated foods are not only practical for storage; they also play a significant role in outdoor activities. Hikers and campers often rely on desiccated meals because they are lightweight and easy to pack. These meals can be rehydrated with water, making them a convenient option for those on the go. The ability to desiccate food allows adventurers to carry essential nutrients without the burden of heavy supplies. In addition, desiccation has applications beyond food. In the pharmaceutical industry, certain medications require desiccated forms to maintain their efficacy. Moisture can cause chemical reactions that lead to the degradation of active ingredients in drugs. Therefore, manufacturers often package these products with desiccants—substances that absorb moisture—to ensure their stability over time. However, it is important to note that while desiccating food can be beneficial, it can also lead to the loss of certain vitamins and minerals. For example, vitamin C is particularly sensitive to heat and may degrade during the desiccation process. Consumers should be aware of these changes and consider incorporating a variety of fresh and desiccated foods into their diets to maintain balanced nutrition. In conclusion, the process of desiccating food is an ancient technique that has stood the test of time. Whether for preservation, convenience, or nutritional purposes, desiccation offers numerous advantages. As we continue to explore innovative ways to store and consume food, the art of desiccation remains a vital part of our culinary heritage. By understanding the benefits and limitations of this process, we can make informed choices about the foods we eat and how we prepare them.

在食品保存的世界中，各种方法被用来延长易腐烂物品的保质期。其中一种最有效的技术是干燥过程，其目的是通过去除水分来脱水食品。这个方法已经被利用了几个世纪，它不仅有助于保存食物，还增强了其风味。当水果、蔬菜和肉类被脱水时，它们失去了水分，这抑制了细菌和霉菌的生长。例如，阳光晒干的西红柿是许多菜肴中的一种受欢迎的成分，增加了新鲜西红柿无法提供的浓缩风味。 脱水背后的科学是迷人的。通过将水分含量减少到约20%或更少，变质的风险显著降低。这对生活在没有冰箱的地区的人们来说至关重要，或者对于那些希望长期储存食物的人来说。传统的日晒干燥方法至今仍在实践，尤其是在现代技术有限的农村地区。然而，技术的进步引入了更高效的方法，如冷冻干燥，可以在保持原有质地和营养价值的同时脱水食物。 此外，脱水食品不仅实用于储存，它们在户外活动中也扮演着重要角色。徒步旅行者和露营者通常依赖于脱水餐，因为它们轻便且易于打包。这些餐食可以与水重新水合，使其成为在路上方便的选择。脱水食物的能力使冒险者能够在不负担重物资的情况下携带必需的营养。 此外，脱水在制药行业也有应用。某些药物需要脱水形式以维持其有效性。水分可能导致化学反应，从而导致药物活性成分的降解。因此，制造商通常会使用干燥剂——吸湿物质来包装这些产品，以确保其稳定性。 然而，需要注意的是，虽然脱水食品可能是有益的，但也可能导致某些维生素和矿物质的损失。例如，维生素C对热特别敏感，可能在脱水过程中降解。消费者应意识到这些变化，并考虑将新鲜和脱水食品结合起来，以维持均衡的营养。 总之，脱水食品的过程是一种经历了时间考验的古老技术。无论是为了保存、便利还是营养目的，脱水都提供了许多优势。随着我们继续探索创新的方式来储存和消费食品，脱水艺术仍然是我们烹饪遗产的重要组成部分。通过理解这一过程的优缺点，我们可以对自己所吃的食物及其准备方式做出明智的选择。