1) epoxidized cashewnut shell oil acrylate
环氧化腰果壳油丙烯酸酯
1.
The influence of varieties, amount of photoinitiator, and amount of epoxidized cashewnut shell oil acrylate (CNOEA) on performance of UV curing coatings are discussed.
采用分子内含有长烷烃链的环氧化腰果壳油丙烯酸酯与双酚A型环氧丙烯酸酯(EA)拼混改性,降低了 施工黏度、改善了涂膜脆性。
2) epoxidised cashew nut shell oil
环氧化腰果壳油
1.
The epoxidised cashew nut shell oil acrylate oligomer for UV curing materials was synthe- sized using epoxidised cashew nut shell oil and acrylic acid as main raw materials,N,N-dimethyl- benzylamine as catalyst and p-hydroxyanisole as inhibitor.
以N,N-二甲基苄胺作催化剂、对羟基苯甲醚作阻聚剂,环氧化腰果壳油和丙烯酸为主要原料合成了一种新型的紫外光固化预聚物——环氧化腰果壳油丙烯酸酯。
4) epoxidized soybean oil acrylate(AESO)
环氧豆油丙烯酸酯(AESO)
5) acrylated epoxidized soybean oil
环氧豆油丙烯酸酯
1.
Preparation and characterization of UV curing acrylated epoxidized soybean oil;
紫外光固化环氧豆油丙烯酸酯的制备与表征
2.
In this paper, a kind of abundant and environment friendly material- epoxidized soybean oil was chosen, after esterified with crylic acid, A photosensitive prepolymers- acrylated epoxidized soybean oil (AESO)was prepared, furthermore, the UV curing character of the prepolymer were discussed in detail.
本文选用了一种资源丰富、环境友好的原料—环氧大豆油,将其与丙烯酸反应制得环氧豆油丙烯酸酯,对其光固化特性进行了研究和探讨,以期为环氧豆油丙烯酸酯在光固化领域的应用打下基础。
6) epoxidized soybean oil acrylate
环氧豆油丙烯酸酯
1.
Study on the properties of UV curing epoxidized soybean oil acrylate coatings cured film;
紫外光固化环氧豆油丙烯酸酯涂料固化膜性能的研究
2.
The influences of SiO 2 flatting agent (UV 55C) on the properties of epoxidized soybean oil acrylate and its cured film were investigated.
考察了 Si O2 消光剂 (UV5 5 C)对环氧豆油丙烯酸酯及其涂膜性能的影响。
3.
The influences of varieties, amount, feeding methods and recombination of dispersant on the storage stability of the epoxidized soybean oil acrylate and Lithol scarlet dispersion system have been discussed by determining the change of the fineness and relative sedimentation rate of the dispersion system.
从测定环氧豆油丙烯酸酯和立索尔大红分散体系在贮存前后细度变化和相对沉降率入手 ,讨论了分散剂的种类、用量、添加方式和复合对分散体系稳定性的影响。
补充资料：腰果肉丁
腰果肉丁
主料： 腰果、瘦肉各4两（约160克），红萝卜、西芹、青豆各1两（约40克），姜2片，葱1条，盐、糖、绍酒各1/2茶匙，生油1/8茶匙。
配料： 腌料：盐、糖各1/2茶匙，生油1/8茶匙。芡汁料：盐1/2茶匙，糖、生粉各1/4茶匙，清水2汤匙。`
做法： 1、将瘦肉洗净切粒，加腌味料拌腌约15分钟，放滚水中滚熟，取出在热油中，泡一下即捞起。
2、烧滚两杯水，落盐一茶匙，放入腰包果火合约五分钟，捞起，晾干水，用慢火炸至金黄色。
3、红萝卜、西芹切粒，与青豆一齐飞水，加少许水和盐、糖煮滚，煨十分钟入味。
4、烧热锅，落油一汤匙，爆香姜片、葱度，沾酒，将肉粒及青豆等回锅，将芡汁料拌成汤芡，倒入腰果等炒匀，即可上碟。
备注： 心得：腰果以色白、身轻、饱满为上品。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。