検索ワード: by reducing wind speeds (英語 - ペルシャ語)

in 1998, the airport survived a typhoon with wind speeds of up to .
نزدیک به 14 میلیون نفر سالانه از این فرودگاه استفاده می کنند.

wind speed
سرعت باد

the process makes rendering objects quicker and more efficient by reducing the number of polygons for the program to draw.
این پروسه با کاهش تعداد چند ضلعی هایی که باید ترسیم شوند رسم اشیاء را برای برنامه سرعت می بخشد.

we will also promote the optimal use of our water resources by reducing consumption and utilizing treated and renewable water.”
ما همچنین با استفاده از کاهش مصرف و استفاده از آب های تصفیه شده و تجدید پذیر، بهینه سازی مصرف منابع آب ما را ترویج خواهیم کرد. "

by reducing the pressure of the liquid helium he achieved a temperature near 1.5 k. these were the coldest temperatures achieved on earth at the time.
وی دمای یک میله منجمد جیوه‌ای را تا دمای نقطه جوش هلیم مایع (۴٫۲ درجه کلوین) پایین آورد و مشاهده نمود که مقاومت آن ناگهان به صفر رسید.

at present, by reducing the smoother effects of this problem, data restriction prevention (dlp) applications were interested in protecting sensitive data.
در حال حاضر، با کاهش اثرات نرم افزاری این مشکل، برنامه های حفاظت محدودیت داده ها (dlp) در حفاظت از اطلاعات حساس علاقه مند بودند.

as mentioned, the presence of evaporative floating coatings such as insulation on the surface of the tank reduces the heat regime entering and leaving the tank. it also prevents the penetration of solar radiation into the depth of the tank and by reducing the shear stress caused by the wind on the surface of the tank leads to a sharp reduction in mixing due to turbulence and current
همانطور که اشاره شد، حضور پوشش های شناور کاهنده تبخیر همچون عایقی در سطح مخزن باعث کاهش رژیم حرارتی ورودی به مخزن و خروجی از آن می شود. همچنین از نفوذ تشعشع خورشیدی به عمق مخزن جلوگیری کرده و با کاهش تنش برشی ناشی از باد در سطح مخزن منجر به کاهش شدید اختلاط ناشی از تلاطم و جریان

)*by fluid, exploits the low viscosity of a layer of fluid, such as a lubricant or as a pressurized medium to keep the two solid parts from touching, or by reducing the normal force between them.
)با بهره بردن از ویسکوزیته کم یک لایه سیال مانند یک روانساز و یا یک واسطه فشرده شده که از برخورد دو سطح جلوگیری کند؛ یا با کاهش نیروی عمودی بین آن‌ها.

• improving the quality and quantity of public transport systems based on the use of renewable energy sources can increase the incentive of passengers to choose public transport rather than private vehicles and help reduce fossil fuel consumption and pollution production by reducing the share of private vehicles.
• بهبود کیفیت و کمیت سیستم های حمل و نقل عمومی بر پایه استفاده از منابع انرژی تجدید پذیر می¬تواند انگیزه مسافر را در انتخاب حمل و نقل عمومی به جاي خودروي شخصی افزایش داده و با کاهش سهم استفاده از خودروهاي شخصی، به مسئله کاهش مصرف سوختهای فسیلی و تولید آلاینده ها کمک کند،

climatic conditions such as wind speed, increase in temperature can result in altering the distribution pattern and increase in water evaporation rate respectively.
شرایط آب و هوایی مانند سرعت باد، افزایش دما می تواند منجر به تغییر الگوی توزیع و افزایش میزان تبخیر آب شود.

finally, the acetyl group on the coa is oxidised to water and carbon dioxide in the citric acid cycle and electron transport chain, releasing the energy that is stored by reducing the coenzyme nicotinamide adenine dinucleotide (nad+) into nadh.
در نهایت، گروه استیل موجود در کوآ در چرخه اسید سیتریک و زنجیره انتقال الکترون به آب و کربن دی‌اکسید، اکسید شده و انرژی ذخیره شده توسط کاهش نیکوتین‌آمیدآدنین‌دی نوکلئوتید (nad+) به nadh.

the issue of household energy consumption in national and national dimensions is very important. this can be done by reducing household costs, reducing the electrical load of the global electricity supply network, reducing fossil fuel consumption in power plants and economic, environmental and social indicators, and in general the process of sustainable development.
موضوع مصارف انرژی خانگی در ابعاد کشوری و ملی حائز اهمیت بسیار میباشد. این مسئله میتواند از طریق کاهش هزینه های خانوار، کاهش بار الکتریکی شبکه تامین برق سراسری، کاهش مصارف سوختهای فسیلی در نیروگاه ها و شاخصهای اقتصادی و زیست محیطی و اجتماعی و بطور کلی روند توسعه پایدار را بهبو

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