Hai cercato la traduzione di as anyone can surmise, a great m... da Inglese a Persiano

a great many , im sure .
خيلي زياد مطمئنم .

he had a great many secrets .
اون يكسري رازهاي بزرگ و پنهاني داشت .

last night we said a great many things .
ديشب ما خيلي چيزا گفتيم .

all i know is we made a great many mistakes .
تنها چيزي که ميدونم اينه که مشکلات خيلي عظيمي بوجود آورديم .

a phase space may contain a great many dimensions.
فضای فاز فضایی است شامل تمام حالات ممکن برای یک سیستم.

but he beguiled a great many of you. why did you not then understand?
اهریمن گروههای فراوانی از شما انسانها را گمراه کرده است. آیا (تاریخ جبّاران گمراه پیشین را خواندید، و آثار سرنوشت گول خوردگان ابلیس را دیدید و) نیندیشیدید؟ [[«جِبِلاًّ»: گروه. ملّت. (نگا: شعراء / 184).]]

the play of the human mind is the subject of a great many of his poems.
شعر اشبری همواره هم بر انگاره‌ها و تکانه‌های نقیض گشوده نبوده است.

“do not plead for one death today, but plead for a great many deaths.”
(به آنان گفته می‌شود:) امروز یک بار واویلا نگویید، بلکه بسیار واویلا بگویید!

he studied french law and read a great many european and arab works in the libraries of vienna and berlin.
مسافرت‌های متعدد به شهرهای اروپائی داشت و مطالعات بسیاری در قوانین مدنی کشورهای اروپائی در وین و برلین انجام داد.

it will be those who labor a great deal in this life but without guidance, yet think that they are doing a great many good deeds.
(زیانکارترین مردم) آنها هستند که (عمر و) سعی‌شان در راه دنیای فانی تباه گردید و به خیال باطل می‌پنداشتند که نیکوکاری می‌کنند.

in kwak'wala, as in a great many other languages, meaning relations between nouns, including possession and "semantic case", are formulated by affixes instead of by independent "words".
در کواکولا، مانند زبانهای بسیار دیگری، روابط معنایی بین اسمها که دربرگیرنده مالکیت و موضوع معنایی است، توسط وندها قاعده مند شده‌است به جای اینکه با کلمات مستقل قاعده مند نباشد.

and all this tv and internet exposure has led to a great many in dubai this year, we've just had the first all-women's, homegrown stand-up show.
همه اين نمايشها در تلويزيون و اينترنت منجر شده که عده زیادی به استخدام هدف ما درایند. همه اين نمايشها در تلويزيون و اينترنت منجر شده که عده زیادی به استخدام هدف ما درایند. امسال در دوبی ما بتازگی اولین شوی کانلا زنانه خانگی را اجراکرده ایم. امسال در دوبی ما بتازگی اولین شوی کانلا زنانه خانگی را اجراکرده ایم.

and judge between them according to what god revealed, and do not follow their desires. and beware of them, lest they lure you away from some of what god has revealed to you. but if they turn away, know that god intends to strike them with some of their sins. in fact, a great many people are corrupt.
ميانشان بر وفق آنچه خدا نازل كرده است حكم كن و از خواهشهاشان پيروى مكن و از ايشان بپرهيز كه مبادا بفريبندت تا از بعضى از چيزهايى كه خدا بر تو نازل كرده است سرباز زنى. و اگر رويگردان شدند بدان كه خدا مى‌خواهد آنان را به پاداش برخى گناهانشان عقوبت كند، و هر آينه بسيارى از مردم نافرمانند.

you (believers) will certainly be tested by the loss of your property and lives and you will hear a great many grieving words from the people of the book and the pagans. if you will have patience and piety, it will be a sign of firm determination and steadfastness (in life).
به طور قطع با مال و جانتان آزمايش خواهيد شد، و حتما از كسانى كه پيش از شما كتاب داده شدند و نيز از مشركان [سخنان دل‌] آزار بسيار خواهيد شنيد، و اگر صبورى كنيد و پرهيزكار باشيد، همانا اين [مقاومت‌] از استوارترين كارهاست

is the time not come that the hearts of the believers should be humbled to allah's remembrance and to the truth that he has revealed, and that they should not be like those who were vouchsafed the book and then a long time elapsed so that their hearts were hardened? a great many of them are now evil-doers.
آيا براى كسانى كه ايمان آورده‌اند هنگام آن نرسيده كه دلهايشان به ياد خدا و آن حقيقتى كه نازل شده نرم [و فروتن‌] گردد و مانند كسانى نباشند كه از پيش بدانها كتاب داده شد و [عمر و] انتظار بر آنان به درازا كشيد، و دلهايشان سخت گرديد و بسيارى از آنها فاسق بودند؟

once a good clean crystal crop is established, it is desirable to reduce syrup feed and allow the oversaturation to rise into the 60 to 65% range for rapid grain growth. as crystal yield increases, the massecuite consistency will increase and after a time, will reach a good boiling consistency with 15% to 20% crystals on total solids. it is during this phase of sugar boiling that a great many otherwise excellent strikes are irreparably spoiled. a sugar boiler likes to tighten a strike as soon as possible because a tight strike is a safe one; there is plenty of crystal surface to absorb all the sugar that can be made available by boiling and he can relax and just feed to keep the massecuite consistency within bounds but if the tightening process is done too rapidly before sufficient crystal area has been produced, the syrup can easily reach excessive levels of oversaturation and a second crop of crystals will form. they can only be melted out by adding enough water to make the syrup undersaturated and waiting until they completely dissolve, but this is costly in terms of time and steam. if the strike is continued, the crystal size will be mixed and produce an inferior massecuite. by watching the oversaturation monitor and keeping it high, but on the safe side of the 65% limit, tightening can be accomplished in minimum time without additional grain formation and an excellent strike is on its way. when boiling consistency is reached, it is maintained by regulating feed until the pan is full, at which time, the oversaturation will have slowly fallen to the 40 or 50% level. final tightening when maximum massecuite level is reached and syrup feed is shut off, all the water being evaporated must come from the mother liquor syrup so the oversaturation will rise slowly and it must not be allowed to exceed a safe limit or some fine grain will form and, although their presence may not hinder centrifugal separation too much, the pan yield will be reduced; most of the fine crystals will pass through the centrifugal screens and be lost in the molasses and some will adhere to the good crystals and can cause a dust problem when dried. during final brining, it is most desirable to deposit the available sugar on the existing crystals; this is the time of greatest sugar production in the pan cycle so a few extra minutes taken to brix up are well spent. if it appears that oversaturation will reach an unsafe limit during this critical stage, then reduce the evaporating by cutting steam flow or introducing some water feed. the latter is preferable as it maintains circulation. increasing crystal yield during final tightening does not appreciably affect the mother liquor purity in high-grade strikes but in those of lower purity, it is necessary to use some judgment in determining the safe limit of syrup concentration. refinery syrups at 99 purity would only drop to 98 purity at a final yield of 50% solids in crystal form and, if the monitor zero had been correctly set during the early stages when crystal yield was low, the oversaturation should not go above 65%. before dropping low grade strikes, the mother liquor purity will have fallen below that of the massecuite but generally in these strikes the yield is not high at pan drop; most of the yield will come out in the crystallizers. for example, a 65 purity cane c strike might only have 20% yield when dropped so the mother liquor would be 54 purity. by setting the monitor zero dial over this range it is seen to make 12% oversaturation change. so leaving zero set at 65 purity the indication just before dropping could be allowed to go into the red zone but not over 77% oversaturation. a typical beet white strike with 93 purity standard liquor will have around 40% crystal yield when dropped and it will increase in the mixer to around 55% or better. but when dropped at the end of brining the mother liquor will be around 88 purity. the five point drop from massecuite purity amounts to about 8% increase in oversaturation so it has been verified many times that in the final moments before dropping, fine grain will begin to appear if the pointer gets above 73% oversaturation. the maximum increase in oversaturation reading that can be tolerated during final tightening can be easily determined by frequent microscope examinations of the first few strikes boiled on a particular syrup. once it is determined, the sugar boiler need only stay below the limit during that period. actually, if good boiling has been done during preceding portions of the cycle, the oversaturation will seldom rise to an unsafe level during the final stage; the crystal area is increasing rapidly and the boiling rate is falling as the consistency increases so it will generallybe observed that the reading rises slowly, levels off and begins to fall before the end of the strike. the crystallization rate decreases with syrup purity even at the same oversaturation so on lower grade strikes, high oversaturations are held during a large part of the cycle. when feed syrups are quite concentrated, the pan may fill before crystals have had time to grow to proper size for good centrifugal separation. it is wise to prolong the pan cycle under these circumstances by reducing syrup feed and supplementing with some water feed to maintain oversaturation at a high but safe value. it is better to boil rapidly to keep good massecuite once a good clean crystal crop is established, it is desirable to reduce syrup feed and allow the oversaturation to rise into the 60 to 65% range for rapid grain growth. as crystal yield increases, the massecuite consistency will increase and after a time, will reach a good boiling consistency with 15% to 20% crystals on total solids. it is during this phase of sugar boiling that a great many otherwise excellent strikes are irreparably spoiled. a sugar boiler likes to tighten a strike as soon as possible because a tight strike is a safe one; there is plenty of crystal surface to absorb all the sugar that can be made available by boiling and he can relax and just feed to keep the massecuite consistency within bounds but if the tightening process is done too rapidly before sufficient crystal area has been produced, the syrup can easily reach excessive levels of oversaturation and a second crop of crystals will form. they can only be melted out by adding enough water to make the syrup undersaturated and waiting until they completely dissolve, but this is costly in terms of time and steam. if the strike is continued, the crystal size will be mixed and produce an inferior massecuite. by watching the oversaturation monitor and keeping it high, but on the safe side of the 65% limit, tightening can be accomplished in minimum time without additional grain formation and an excellent strike is on its way. when boiling consistency is reached, it is maintained by regulating feed until the pan is full, at which time, the oversaturation will have slowly fallen to the 40 or 50% level. final tightening when maximum massecuite level is reached and syrup feed is shut off, all the water being evaporated must come from the mother liquor syrup so the oversaturation will rise slowly and it must not be allowed to exceed a safe limit or some fine grain will form and, although their presence may not hinder centrifugal separation too much, the pan yield will be reduced; most of the fine crystals will pass through the centrifugal screens and be lost in the molasses and some will adhere to the good crystals and can cause a dust problem when dried. during final brining, it is most desirable to deposit the available sugar on the existing crystals; this is the time of greatest sugar production in the pan cycle so a few extra minutes taken to brix up are well spent. if it appears that oversaturation will reach an unsafe limit during this critical stage, then reduce the evaporating by cutting steam flow or introducing some water feed. the latter is preferable as it maintains circulation. increasing crystal yield during final tightening does not appreciably affect the mother liquor purity in high-grade strikes but in those of lower purity, it is necessary to use some judgment in determining the safe limit of syrup concentration. refinery syrups at 99 purity would only drop to 98 purity at a final yield of 50% solids in crystal form and, if the monitor zero had been correctly set during the early stages when crystal yield was low, the oversaturation should not go above 65%. before dropping low grade strikes, the mother liquor purity will have fallen below that of the massecuite but generally in these strikes the yield is not high at pan drop; most of the yield will come out in the crystallizers. for example, a 65 purity cane c strike might only have 20% yield when dropped so the mother liquor would be 54 purity. by setting the monitor zero dial over this range it is seen to make 12% oversaturation change. so leaving zero set at 65 purity the indication just before dropping could be allowed to go into the red zone but not over 77% oversaturation. a typical beet white strike with 93 purity standard liquor will have around 40% crystal yield when dropped and it will increase in the mixer to around 55% or better. but when dropped at the end of brining the mother liquor will be around 88 purity. the five point drop from massecuite purity amounts to about 8% increase in oversaturation so it has been verified many times that in the final moments before dropping, fine grain will begin to appear if the pointer gets above 73% oversaturation. the maximum increase in oversaturation reading that can be tolerated during final tightening can be easily determined by frequent microscope examinations of the first few strikes boiled on a particular syrup. once it is determined, the sugar boiler need only stay below the limit during that period. actually, if good boiling has been done during preceding portions of the cycle, the oversaturation will seldom rise to an unsafe level during the final stage; the crystal area is increasing rapidly and the boiling rate is falling as the consistency increases so it will generallybe observed that the reading rises slowly, levels off and begins to fall before the end of the strike. the crystallization rate decreases with syrup purity even at the same oversaturation so on lower grade strikes, high oversaturations are held during a large part of the cycle. when feed syrups are quite concentrated, the pan may fill before crystals have had time to grow to proper size for good centrifugal separation. it is wise to prolong the pan cycle under these circumstances by reducing syrup feed and supplementing with some water feed to maintain oversaturation at a high but safe value. it is better to boil rapidly to keep good massecuite circulation and feed water than to reduce steam flow.
هنگامی که یک محصول کریستال تمیز خوب ایجاد شد، مطلوب است که خوراک شربت کاهش یابد و اجازه داده شود که اشباع بیش از حد به محدوده 60 تا 65 درصد برای رشد سریع دانه افزایش یابد. با افزایش بازده کریستال، قوام ماسکوییت افزایش می یابد و پس از مدتی به قوام جوش خوبی با 15 تا 20 درصد کریستال روی کل مواد جامد می رسد. در این مرحله از جوشاندن شکر است که بسیاری از ضربات عالی به طور غیر قابل جبرانی خراب می شوند. دیگ قند دوست دارد به محض اینکه ضربه را محکم کند