1) gel point
凝胶点
1.
Simulation of gel point of polymer crosslinking reaction;
高聚物交联反应的凝胶点模拟
2.
Solidification Course and Its Influence Factors for Gelcasting ——Gel Point Measurement of Ceramics Slurry and Its Iufluence Factor;
凝胶注模成型固化过程及其影响因素——陶瓷浆料凝胶点测定及其影响因素的研究
3.
By means of the equilibrium number fraction distribution for A f-A g type free radical polymerization, the asymptotic distribution and polymer moments near the gel point are deduced.
根据Ａｆ－Ａｇ自由基加聚反应的数量分布函数，导出凝胶点附近的渐进分布函数和高分子矩的表示式。
2) gelling point
胶凝点
1.
The gelling point and melting point of flaxseed gum were investigated,and the gel strength of flaxseed gum were detected with AR1000 rheometer,TA texture testing instrument,scanning electronic microscope(SEM) and atomic force microscope(AFM).
采用流变学法测定了亚麻籽胶溶液的胶凝点、熔化点,并采用质构仪、扫描电镜和原子力显微镜等手段研究了影响亚麻籽胶凝胶强度的因素,结果表明亚麻籽胶具有胶凝性,它能形成一种热可逆的冷致凝胶,亚麻籽胶溶液的胶凝点低于其凝胶的熔化点,且亚麻籽胶溶液的胶凝点及其凝胶的熔化点均随冷却的起始温度的升高而升高。
2.
Methods The gelling point,melting point and the gel strength of agar were detected with MCR101 rheometer and TA texture testing instrument.
琼胶溶液形成的凝胶是一种热可逆的冷致凝胶,其胶凝点远低于熔化点,温差为55℃;凝胶强度在一定的时间区域内,随时间的延长逐渐增大;电解质使琼胶的凝胶强度显著降低,少量蔗糖使琼胶的凝胶强度升高。
3.
The gelling point and melting point of gum were investigated with AR1000 rheometer.
胶质具有胶凝性,能形成一种热可逆冷致凝胶,假酸浆子胶质溶液胶凝点低于其凝胶熔化点,且胶质溶液胶凝点及其凝胶熔化点均随浓度升高而升高;胶质浓度、pH、NaCl、CaCl2能影响胶质凝胶强度;假酸浆子胶质凝胶强度随着浓度增加而增强,在pH3时,假酸浆子胶质凝胶强度达到最大;NaCl可降低胶质凝胶强度,低浓度(<1。
3) Critical gel point
临界凝胶点
4) gelation cluster
胶凝点集团
5) gelatin dessert
凝胶状点心
6) beginning gelation point
凝胶起始点
1.
It showed that 5%~15% of sucrose accelerated the beginning gelation point of pudding remarkably,whereas 20% sucrose decelerated gelation point of pudding.
添加一定浓度的蔗糖(5%～15%)提前了牛奶布丁的凝胶起始点,而更高浓度(20%)则又重新延缓了凝胶起始点;麦芽糖浓度(5%～20%)则对凝胶起始点影响不大。
补充资料：凝胶点
分子式：
分子量：
CAS号：
性质：见凝胶化。
分子量：
CAS号：
性质：见凝胶化。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条