1) chemical stability
化稳性
1.
In this article,the method of producing the glass from the goldmine-tails has been studied, and the bending strength, chemical stability, density, thermal expansivity of the glass have been measured.
研究了利用金矿尾砂熔制玻璃的方法 ,测定了基础玻璃的抗折强度、化稳性、密度、热膨胀性等理化性能。
2.
The structure of borosilicate glass was analyzed by IR,the thermal expansion coefficient,expansion softening temperature and chemical stability were tested.
研究结果表明:硼硅酸盐玻璃中引入Al2O3后,随着Al2O3加入量的增加,玻璃结构中[BO3]增多,[BO4]减少;玻璃的热膨胀系数先增大后降低,软化温度降低;硼硅酸盐玻璃中引入适量Al2O3后对玻璃的化稳性有改善作用。
2) emulsification stability
乳化稳定性
1.
Octenyl succinic anhydride modified potato starch(OSAS)with low-viscosity was prepared using acid- alcoholysis treatment,and the properties in submicroscopic morphology,RVA profile characteristics,transparency,ret- rogradation stability and emulsification stability were compared among native potato starch,acid-alcohol treated starch, OSAS,and acid-alcohol treated OSAS.
用酸醇解法制备了低黏度辛烯基琥珀酸马铃薯淀粉酯,并将其与马铃薯原淀粉、辛烯基琥珀酸马铃薯淀粉酯和酸醇解马铃薯淀粉在显微形态、RVA图谱、透明度、凝沉稳定性和乳化稳定性上的特点进行了研究对比;结果表明:经酸醇解和辛烯基琥珀酸酐酯化处理后,明显提高了马铃薯淀粉的透明度、凝沉稳定性和乳化稳定性。
2.
The functionalities of the products were measured,and the results showed that the emulsification stability and wetting ability were significantly improved.
并对酶解后的粉末磷脂性能进行了测定,结果表明酶解后的粉末磷脂乳化稳定性和润湿能力都得到了明显改善,酶解后的粉末磷脂HLB值可以达到9左右。
3.
Especially about the viscosity of different products, the emulsification stability, the embedding ability and the comparison of store stability were studied.
主要研究了不同原料的酶解辛烯基琥珀酸淀粉酯的制备及其性质特征,着重比较了其粘度、乳化稳定性、包埋能力及作为壁材的微胶囊油脂的贮藏稳定性。
3) chemical stability
化学稳定性
1.
Study on the chemical stability of PVDF/PVC membrane;
PVDF/PVC膜化学稳定性研究
2.
Affecting factors on chemical stability of antibacterial borosilicate glass;
抗菌玻璃化学稳定性影响因素研究
3.
Effect of glass containers chemical stability on quality of liquor and method of test;
玻璃瓶盛酒容器化学稳定性对白酒质量影响及试验方法探讨
4) emulsion stability
乳化稳定性
1.
Study on emulsion stability of lysophospholipids;
溶血磷脂乳化稳定性研究
2.
When beef tallow content was about 20%,the flavor and texture of emulsion could be improved and the emulsion stability was 99.
实验结果表明,添加牛油的肥牛脂肪与未加牛油的相比乳化稳定性大大提高,可达到99。
3.
The relative emulsion stability was analyzed.
本文测定了低粘度辛烯基琥珀酸淀粉酯和阿拉伯树胶的粘度,并分别采用低粘度的辛烯基琥珀酸淀粉酯和阿拉伯树胶作色拉油微胶囊体系的壁材,测定了乳状液的乳化稳定性和产品的微胶囊包埋率及贮存稳定性。
5) chemical durability
化学稳定性
1.
Study on the chemical durability of high doped rare earth phosphate glass;
高掺量稀土磷酸盐玻璃化学稳定性的研究
2.
The preparation and chemical durability study of high doped rare earth PAB glass;
高掺杂稀土PBA玻璃的制备及其化学稳定性研究
3.
Study on chemical durability of Y 2O 3 and Gd 2O 3 contaning La 2O 3 B 2O 3 BaO glass;
对含Y_2O_3和Gd_2O_3的La_2O_3-B_2O_3-BaO玻璃化学稳定性研究
6) emulsifying stability
乳化稳定性
1.
The studies on emulsifying stability of SPI;
大豆分离蛋白(SPI)乳化稳定性的研究
2.
Study on the effect of several stabilizers on emulsifying stability;
几种稳定剂对核桃炼乳乳化稳定性的增效作用研究
3.
Effects of emulsification conditions on emulsifying stability of the soybean oil powder;
乳化条件对饲用大豆粉末油脂乳化稳定性的影响
补充资料：化学稳定性
分子式：
CAS号：
性质： 物质在化学因素作用下保持原有物理化学性质的能力
CAS号：
性质： 物质在化学因素作用下保持原有物理化学性质的能力
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