In most cooking, we transfer energy from a heat source, something very hot and energetic, to relatively cold and inert foods.
在大部分的烹饪过程中，我们把从某种热源转变出的热能，转移到温度相对低的食物上。
The objective of this paper is to retrieve the albedo of the plateau and then to calculate the parameters about hot or cold source quantitatively.
本文的目的是对青藏高原地表反照率和冷热源参数进行定量反演。
The paper introduced that hot and cold source were used fully to attain the goal of energy saving and consumption reducing in circulating water cooling system of Jigang Coking Plant.
介绍了济钢焦化厂循环水冷却系统中， 充分利用热源和冷源， 达到节能降耗的目的；
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