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1·Microfloral activity in worm may have an important effect on soil crumb structure.

蚯蚓类中微生物群落活性对土壤团粒结构可起重要作用。

2·Baking volume, form, crumb structure and elasticity, and the taste of the baked product are evaluated.

焙烤后的体积、形式、屑状结构和弹性，以及陪烤制品的风味都可以从试验结果中得到评估。

3·Uniform leavening over an extended time improves the quality of many baked end-products, the crumb structure acquires finer and more uniform porosity, while the crust has greater elasticity.

在持续时间内均匀发酵可以改善许多焙烤终产品的品质；面包屑状结构具有了更好的更均匀的多孔性结构，而面包表皮也具有了更大的弹性。

4·Some soils, such as sandy soils, have a loose crumb structure with good drainage, whereas in clay soils the particles are small and stick together to give a dense crumb structure and poor drainage.

一些土壤例如砂土具有松散的结构，因而有良好的排水性，而在粘土中，由于土壤颗粒小而互相粘合导致粘土结构紧密排水性较差。