dregs

英 [dreɡz]

美 [dreɡz]

n.  残渣; 沉淀物; 渣滓; 糟粕; 残余

复数：dregs　

GRETEM8

BNC.20017 / COCA.23148

牛津词典

noun

• 残渣；沉淀物
  the last drops of a liquid, mixed with little pieces of solid material that are left in the bottom of a container
  1. coffee dregs
     咖啡渣
• 渣滓；糟粕
  the worst and most useless parts of sth
  1. the dregs of society
     社会渣滓
• 残余
  the last parts of sth
  1. the last dregs of daylight
     最后的余晖

柯林斯词典

• N-PLURAL 残渣;渣滓;沉淀物
  Thedregsof a liquid are the last drops left at the bottom of a container, together with any solid bits that have sunk to the bottom.
  1. Colum drained the dregs from his cup.
     科拉姆将杯中所剩一饮而尽。
• N-PLURAL 渣滓;败类
  If you talk about thedregs ofsociety or of a community, you mean the people in it who you consider to be the most worthless and bad.
  1. He sees dissidents as the dregs of society.
     他把和他政见相左的人看作是社会渣滓。

英英释义

noun

• sediment that has settled at the bottom of a liquid
  Synonym:settlings

双语例句

• Nutritional value of bean dregs and its application in dumpling wrappers
  豆渣的营养价值及在饺子皮中的应用
• We can see that in this event, he has left dregs instead of essence in his trade;
  在这个行业的精华与糟粕之间他留下了糟粕；
• The dietary fibre was extracted with acid hydrolysis from burdock dregs.
  以牛蒡渣为原料，提取水溶性膳食纤维和水不溶性膳食纤维。
• You are not a man but the dregs of humanity.
  你们不是人，是社会的渣滓。
• Dregs float up again.
  沉渣泛起。
• Advance in Extraction Method and Function of Dietary Fiber from Soybean Dregs
  豆渣膳食纤维提取方法及功能研究进展
• Dilute acid and cellulose were applied to specific degradation of cellulose which came from the plant, and the chief composition of cassava dregs were analyzed at the same time.
  以木薯渣为纤维素材料，利用稀酸预处理和绿色木霉产的纤维素酶对植物中的纤维素进行降解，同时，分析了木薯渣的主要组分。
• ( British) a bowl into which the dregs of teacups and coffee cups are emptied at table.
  （英国）在其中茶杯和咖啡杯被掏空的碗。
• Hydraulic feeding, dregs, mechanization degree high, stable running.
  液压加煤、出渣，机械化程度高，设备运行稳定。
• The effect on quality of bread by adding soybean dregs, pentosanase, lipase and glucose oxidase was tested through a series of baking experiments.
  通过烘焙实验，研究了添加豆渣粉、戊聚糖酶、脂肪酶、葡萄糖氧化酶对面包品质的影响。