1) foam stability
稳泡性
1.
This experiment shows that target′s aqueous solutions are of lower CMC and γ CMC than SDS′s and higher surface activity, in the meantime, latherability and foam stability.
红外光谱初步确定其结构,实验表明,该目标物水溶液的CMC和γCMC低于SDS,具有较高的表面活性;同时有良好的起泡和稳泡性能。
2.
The experimental results show that the foaming ability of the mixture system of C_ 12 TAC/PVP are higher than that of the single system, and with the increase of concentration of the polymer the foaming performance and foam stability go up to 1.
C12TAC在30℃时的起泡性和稳泡性最好。
3.
The experimental results showed that with same ratio of ingredients in the blending system,the foaming capability of the blending system of C_(12)TAB/NaBr is higher than the blending systems of the C_(12)TAB/PEG and C_(12)TAB/PVP,while the foam stability is weaker than that of the latters.
结果表明:含量相同时,C12TAB/NaBr混合体系的起泡性能高于C12TAB/高分子体系,而稳泡性能低于后者。
2) foam stability
泡沫稳定性
1.
Study on effect of hot bottle process to foam stability of draft beer;
温瓶处理对纯生啤酒泡沫稳定性的影响研究
2.
Effect of PGA on the foam stability of draft beer.;
PGA对纯生啤酒泡沫稳定性的影响研究
3.
The foam stability between common pasteurized beer and draft beer were compared and its change during 3 months shelf life was investigated by China GB foam methods.
利用中国国标测定方法,分析比较市场上销售的普通熟啤酒和纯生啤酒的泡沫稳定性,跟踪其在3个月货架期的泡沫稳定性的变化。
3) foaming stability
起泡稳定性
1.
Foaming ability and foaming stability of the cottonseed meal protein and enzymatic hydrolysis of cottonseed meal protein were studied by single factors experiment,and comparison was made between the foaming properties of the cottonseed meal protein and hydrolysis of cottonseed meal protein by orthogonal experiment.
以醇法脱脂脱酚棉籽粕为原料,用碱性蛋白酶进行水解,制得酶解脱酚棉籽粕蛋白,分别对酶解前后棉籽粕蛋白的起泡能力(FA)和起泡稳定性(FS)进行单因素实验,并通过正交实验对酶解前后棉籽粕蛋白的FA进行了比较。
4) vesicle stability
囊泡稳定性
6) bubble stability
膜泡稳定性
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