1) pressureless infiltration
无压渗透
1.
The several series of intermetallics ceramic-based composites prepared by pressureless infiltration at home and aboard were introduced.
介绍了目前国内外使用无压渗透制备金属间化合物陶瓷基复合材料几个系列：FeAl/TiC、NiAl、Ni_3Al/TiC、FeAl/WC和Ni_3Al/WC。
2.
Aluminium composites reinforced with carbon nanotubes(CNTs) were fabricated by pressureless infiltration process and the tribological properties of the composites were investigated.
采用无压渗透法制备了碳纳米管增强铝基复合材料,并对其摩擦性能进行了研究。
3.
Al-based alloys containing BN particles were fabricated by means of pressureless infiltration method.
本文讨论了无压渗透法制备BN增强铝基复合材料的制备过程和粉体成分对于渗透的影响。
3) pressureless infiltration technique (PLI)
无压渗透工艺
4) Non-filtration
无渗透
1.
The non-filtration, non-invasive drilling fluid and the infiltration evaluation method.;
无渗透无侵害钻井液及其渗滤性能评价方法的探讨
2.
Application of non-filtration and bridge blinding technology to deep gas well completion in Changling region
无渗透桥堵技术在长岭深层气井完井中的应用
5) osmotic pressure
渗透压
1.
Effects of hydroxyethl starch 130/0.4 on blood plasma osmotic pressure and electrolyte K~+,Na~+,Cl~- in the elderly undergoing transurethral resection of prostate;
6%羟乙基淀粉130/0.4对老年患者经尿道前列腺电切手术血浆渗透压及电解质K~+、Na~+、Cl~-的影响
2.
Role of transient receptor potential vanilloid 4 in the effect of osmotic pressure on myocardial contractility in rat;
TRPV4 在渗透压对大鼠心肌收缩性影响中的作用(英文)
3.
Clinical studies in effects of osmotic pressure of mixed parenteral nutrition solution on vessel irritation;
肠外营养混合液渗透压对血管刺激影响的临床研究
6) high-pressure penetration
高压渗透
1.
This paper introduced processing technology of fried chickens adopted high-pressure penetration or low-pressure penetration,more flavor matters pen- etrated into the chicken body and flavor matters were balanced in and out of the body.
本文介绍了烧鸡加工过程采用了高压渗透或低压渗透,更能使风味物质渗透到鸡体内,使鸡体里外风味物质均匀一致,这就解决了鸡体内风味不足的问题。
2.
A high-pressure penetration technology or a low-pressure penetration technology,which made the flavor materials penetrate into chicken meat more easily,was applied in the fried chickens processing,and could uniform flavor matters in chicken meat to save the problem lacking of flavor inside chicken meat.
介绍了烧鸡加工过程中采用高压渗透或低压渗透技术,更能使风味物质渗透到鸡体内,使鸡体里外风味物质均匀一致,解决了鸡体内风味不足的问题。
补充资料：蒸气压渗透计
分子式：
CAS号：
性质：测定数均分子量的一种仪器。利用溶质的浓度与溶液的蒸气压成比例的关系，在两个热敏电阻探头上分别滴上一滴纯溶剂和一滴溶液，并把它置于恒温的溶剂蒸气氛围中，由于溶液的蒸气压低于纯溶剂的蒸气压，引起溶剂分子向溶液探头上渗透，使原先已达热平衡的由热敏电阻所组成的惠斯登电桥产生不平衡的电信号，从信号的大小可推算出溶质的分子量。
CAS号：
性质：测定数均分子量的一种仪器。利用溶质的浓度与溶液的蒸气压成比例的关系，在两个热敏电阻探头上分别滴上一滴纯溶剂和一滴溶液，并把它置于恒温的溶剂蒸气氛围中，由于溶液的蒸气压低于纯溶剂的蒸气压，引起溶剂分子向溶液探头上渗透，使原先已达热平衡的由热敏电阻所组成的惠斯登电桥产生不平衡的电信号，从信号的大小可推算出溶质的分子量。
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