Through checkexperiment, the influencing rule of tempering method and moisture on the quality index of flour was discussed.
通过对比试验，探讨了不同润麦方式、润麦水分对面粉粉质的拉伸指标的影响规律。
2
Through checkexperiment, analyzes it's characteristic of high efficiency, low cost, adapting the changing of requirement, and possess maneuverability, comparing with traditional development model.
通过实验对比，分析了其相对于传统开发模型高效率、低成本、适应需求变化的特点，具有可操作性。
3
A third experiment showed that this check list, or 'Relational boredom Scale' was specific enough to pick out relationship boredom from general boredom or depression.