摘要
作者率领13组学生对竹青、15组学生对竹黄的5个项目的化学成分进行测定。采用区间估计、假设检验等数理统计方法对实验数据进行了分析,得到竹青竹黄的五项成分无明显区别,基本成分为水分11.13%,灰分1.04%,苯醇抽出物6.05%,纤维素41.27%,木质素23.00%。最后对28组实验数据的精度进行了分析,由此给出学生成绩排序的一种方法。
Five items of chemical constituents of bamboo skin and bamboo meat were measured separately. The data of experiment was analyzed by using section estimation, hypothesis inspection and so on. Conclusion was drawn that the 5 constituents of bamboo skin and bamboo meat seem have little difference. The basic constituents are: water 11.3%, ash 1.04%, the extraction of benzene and alcohol 6.05%, cellulose 41.27% and xyloger 23.00%. Finally, the precision of the 28 groups data of the experiment was analyzed, according to which, the student's scores were given.
出处
《实验室研究与探索》
CAS
2004年第1期25-27,共3页
Research and Exploration In Laboratory
基金
浙江林学院高等教育研究发展基金资助项目(项目号:0310)
