扇贝壳

在白葡萄酒沙司中的扇贝，盛在扇贝壳中食用。

Scallops in white wine sauce served in scallop shells .

栉孔扇贝壳尺寸性状对活体重的影响效果分析

Analysis of effects of shell size characters on live weight in Chinese scallop Chlamys farreri

盛在扇贝壳中的海鲜食品。

Seafood served in a scallop shell .

扇贝壳（用以烤制及盛放食物的单扇壳）。

Scallop-shell ( one shell of this used as a container in which food is cooked and served )

将扇贝壳粉碎、过筛，经高温（1100℃）二次灼烧，制作出活性氧化钙。

The active calcium oxide was made from seashell by crushing , sieving and two times ' high temperature incinerating ( 1100 ℃) and so on .

结果表明，栉孔华贵扇贝壳长、壳宽、壳高与总重、软体重的相关系数均达到极显著水平（P<0.01）；

The result showed that three correlation coefficients between each shell character and the body weight were all in very significant difference ( P < 0.01 ) .

试验发现，内孔直径较大的贝壳，钙转化率较高，且贝壳中比表面积最大、当量直径最小的扇贝壳钙转化率最高。

The test shows that the shells having bigger pore size get higher calcium conversion rate , and among the shells , the scallop shell has the highest calcium conversion rate as its bigger specific surface area .