• 2026年07月13日 21:34:57
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As the high development of Internet, the pace and rhythm of social informatization are both accelerated. As an unbodied resource, Information has become an important force in promoting economy and society.

  • 自20世纪90年代之后，Internet的飞速发展加速了整个社会的信息化的节奏和步伐，信息作为一种无形的资源，俨然成为促进经济、社会发展的重要力量。
  • 来源:互联网摘选更新时间:2026-07-13 21:34:57
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  • 重点词汇
  • promotingv.<正>促进( promote的现在分词 );提升;推销;使 （学生）升级;
  • asadv. 同样地，一样地; (比较时用)像…一样，如同;(指事情以同样的方式发生)和…一样
  • unbodied无形体的
  • developmentn.发展;成长;研制;开发;发展阶段;新进展;新建住宅区;
  • theart.这个;指已提到或易领会到的人或事物;指独一无二的、正常的或不言而喻的人或事物;用以泛指;与形容词连用，指事物或统称的人;用于姓氏的复数形式前，指家庭或夫妇;（指特定用途的事物）足够，恰好;每，一;当前的，本，此;（重读，表示所指的为知名或重要的人或事物）
  • inprep. 在里面;在(某范围或空间内的)某一点;在(某物的形体或范围)中;在…内;在…中;进入
  • forcev.强迫;强行;把…强加给;用力推动;
  • anart. 一;一个;（用于元音音素开头的单词前）
  • 相关例句
1、

Namely, the Dao was the whole nature. It was the kind of the stable, objective and constant discipline. It was invisible, unbodied.

即道就是整个自然界，它是一种稳定的，客观存在且永恒不变的规律；它是无形的，人看不见也摸不着。

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2、

Effect of SA on Anti-senescence of Unbodied Apple Leaves

水杨酸对离体苹果叶片的抗衰老效应

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3、

These corporeal or unbodied factors have a great importance to students.

这些有形无形的因素对学生有着重要的影响。

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4、

Research Progress on Phenolic Compounds and Non-enzymatic Browning in Fruit Wine

果酒中酚类物质及其非酶褐变的研究进展

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5、

Investigation on the Effects of Fruit Wine Constituents on Malolactic Fermentation

发酵过程果酒成分对苹果酸乳酸发酵的影响

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6、

The fermentation techniques of pomegranate fruit wine were studied.

以成熟石榴汁为原料，对石榴果酒发酵工艺进行研究。

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7、

Study on the Stability and Clarification of Loquat Fruit Wine

枇杷果酒澄清与稳定性研究

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8、

Screening of Yeast Strains in the Fermentation of Apple Fruit Wine

苹果酒发酵中酵母菌株的筛选

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9、

Development of Complex Fruit Wine

复合发酵果酒的研制

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10、

Factors and Solutions of Fermented Fruit Wine Quality

影响发酵型果酒质量的因素及解决方法

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11、

The Development Trend is to Diversify the Fruit Wine

多样化和产业化将是果酒行业发展的必然趋势

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12、

Study on the Production Tests of Seabuckthorn Fruit Wine

沙棘酒发酵生产试验研究

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13、

Study on Flavor Compounds in Dry Red Fruit Wine of Hawthorn

干红山楂果酒风味物质的研究

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14、

Study on the Change Rules of Characteristic Fermenting Parameters of Citrus Fruit Wine

柑橘果酒发酵特性参数消长规律研究

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15、

Research on application of chitosan in clarification of strawberry fruit wine

壳聚糖在草莓果酒澄清中的应用研究

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16、

Analysis of Aroma Composition of Fruit Wine with Mixed Fermentation

混和发酵果酒香气物质成分分析

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17、

Precipitation Mechanism of Imitation Fruit Wine& the Prevention Measures

配制果酒沉淀机理及预防对策

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18、

Screening of Yeast for Orange Fruit Wine Production and Its Properties

柑橘酒酿造酵母的筛选及特性研究

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19、

Development Prospect and Present Status of Healthcare Fruit Wine

果酒型保健酒的发展现状及发展前景

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20、

The growth characteristics of Angel fruit wine yeast were studied.

对安琪果酒酵母生长特性进行了研究。

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