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1·The soluble solid contents of fruit of SRS M7 was highest, 1ss MM106's lowest.

果实可溶性固形物含量以M 7自根砧较高，MM 106中砧较低。

2·The wine color was not correlation with soluble solid and full coefficient of fermentable vessel.

果酒的色泽与可溶性固形物、酵容器充满系数无显著相关。

3·The band girdling treatment Increased the fruit-bearing rate and soluble solid contents in fruits.

增加了座果率与果实的可溶性固形物含量，果实成熟较未环剥树早。

4·The flesh is dark orange with firm texture and sweet. The soluble solid content at the center is about 16%.

果肉橙红色，中心可溶性固形物含量16%左右，质地实脆，口感清甜，品质上佳。

5·The aim of the experiment is to find the relationship between the content of soluble solid substance and temperature.

试验目的是试图找到温度条件与可溶性固形物含量的关系。

6·The kinetics of extracting the soluble solid contents from black tea leaves in super-comminuted tea powder was studied.

本文研究了红茶叶和超微茶粉可溶性固形物含量的萃取动力学过程。

7·The transmittance of clarified mulberry fruit juice treated was over 95%and the soluble solid content did not mainly change.

用此工艺条件澄清的桑椹果汁透光率在95%以上，可溶性固形物含量基本不变。

8·All treatments exclude R1 to Jingxiu and R4 to Fujiminori decreased soluble solid content, but the effect wasn't significant.

处理（除R1 对京秀及R4 对藤稔外）均使果实可溶性固形物含量下降，但未达到显著水平；

9·The transmittance of clarified mulberry fruit juice treated was over 95% and the soluble solid content was not in the main change.

用此工艺条件澄清的桑椹果汁透光率在95%以上，可溶性固形物含量基本不变。

10·On the basis of the refraction principle of soluble solid, the content of the soluble saltless solid in soy sauce was determined by refractometry.

基于可溶性固形物的折射原理，用折光计法测定酱油中可溶性无盐固形物的含量，取得了与重量法基本一致的结果。