Results for isomerized translation from English to Italian

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English

isomerized rubber

Italian

gomma ciclizzata

Last Update: 2014-11-14
Usage Frequency: 5
Quality:

Reference: IATE

English

isomerized naphtha fractionator

Italian

unità di frazionamento di nafta isomerizzata

Last Update: 2014-11-15
Usage Frequency: 5
Quality:

Reference: IATE

English

tail gas (petroleum), isomerized naphtha fractionation stabilizer; petroleum gas

Italian

gas di coda (petrolio), nafta isomerizzata dallo stabilizzatore di frazionamento; gas di petrolio

Last Update: 2017-04-06
Usage Frequency: 1
Quality:

Reference: IATE

English

(a complex combination of hydrocarbons obtained from the fractionation stabilization products from isomerized naphtha.

Italian

[combinazione complessa di idrocarburi ottenuta dalla stabilizzazione per frazionamento di prodotti di isomerizzazione della nafta.

Last Update: 2017-04-06
Usage Frequency: 1
Quality:

Reference: IATE

English

(a complex combination of hydrocarbons obtained by distillation of a gasoline which has been catalytically isomerized.

Italian

(combinazione complessa di idrocarburi ottenuta per distillazione di una benzina che è stata isomerizzata cataliticamente.

Last Update: 2017-04-06
Usage Frequency: 2
Quality:

Reference: IATE

English

gases (petroleum), isomerized naphtha fractionator, c4-rich, hydrogen sulfide-free; petroleum gas

Italian

gas (petrolio), dalla colonna di frazionamento della nafta isomerizzata, ricchi di c4, esenti da acido solfidrico; gas di petrolio

Last Update: 2017-04-06
Usage Frequency: 1
Quality:

Reference: IATE

English

in fact, in the native form of the α-acids (humulone, cohumulone and adhumulone) present no bitter taste, it is only during the cooking stage of the wort, the influence of heat, such compounds are isomerized in the respective iso-α-acids, in the two cis and trans forms, much more soluble and decidedly bitter taste (threshold of perception 6 mg. / l).

Italian

in realtà, nella forma nativa gli α-acidi (humulone, cohumulone e l’adhumulone) non presentano alcun gusto amaro; è solo durante la fase di cottura del mosto, per effetto del calore, tali composti sono isomerizzati nei rispettivi iso-α-acidi, nelle due forme cis e trans, molto più solubili e dal sapore decisamente amaro (soglia di percezione 6 mg./l).

Last Update: 2018-02-13
Usage Frequency: 1
Quality:

Reference: IATE

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