1) gelling value
凝胶化度
1.
Studies on gelling value of polyvingyl chloride in the blend;
共混物中聚氯乙烯凝胶化度测试
2) gelefication
凝胶化程度
3) jelly melting point
凝胶熔化温度
4) gelation
[英][dʒe'leiʃən] [美][dʒɛl'eʃən]
凝胶，凝胶化
5) gelation temperature
胶凝温度
1.
The aim of the present work is to investigate the characteristics including gelation temperature, sol-gel transition temperature (T_ s-g ), gel strength, stable viscosity, erosion and drug release behavior of the thermosensitive in situ gel which are composed o.
本文以泊罗沙姆Pluronic F127为温度敏感原位凝胶材料,考察了PluronicF127与Pluronic F68不同浓度处方对地塞米松磷酸钠温度敏感原位凝胶的胶凝温度、相转变温度、凝胶强度、稳态黏度、溶蚀和药物释放行为等特性的影响。
2.
The experimental results show that the gelation temperature at which G'= G", coincides with the gel point when the temperatu.
5-1℃/min,储能模量(G’)和耗能模量(C”)相等时的胶凝温度与按SY/T0541-94方法测定凝点基本一致,说明用小振幅振荡剪切温度扫描法来确定含蜡原油的凝点是可行的。
3.
The gelation extent and structure strength can be revealed by the viscoelastic parameters and gelation temperature measured by small amplitude oscillatory shear experiment.
结果表明,储能模量和耗能模量随测量温度的降低呈指数规律增加;存在使流变性恶化的“最差加热温度”;降温速率越高,测量温度下蜡晶结构强度和胶凝温度越低。
6) gelling strength
凝胶强度
1.
The gelling strength reached to 800g/cm\+2,termination product rate was 25%.
采用 KOH溶液对沙菜进行高温稀碱法处理 ,通过正交实验方法得出了生产高凝胶性能卡拉胶的最佳碱处理工艺 ,所得卡拉胶的凝胶强度达到 80 0 g/cm2 ,产率超过 2 5%。
2.
seed pectin by using LFRA texture analyzer to determine the influence of different factors on gelling strength of the pectin.
本实验采用LFRA质构仪测定不同影响因素对薜荔籽果胶凝胶强度的影响,初步探讨了薜荔籽果胶的凝胶特性和凝胶机理。
3.
Effects of potch and oxidant(hydrogen peroxide and sodium hypochlorite) on gelling strength,whiteness,and water holding capacity of minced Tilapia fish were compared.
比较了漂洗和氧化剂(双氧水、次氯酸钠)对罗非鱼鱼糜的凝胶强度、白度及保水性的影响。
补充资料：Sds-聚丙烯酰胺凝胶电泳凝胶电泳
sds-聚丙烯酰胺凝胶电泳（sds-page，sodium dodecyl sulfate-polyacrylamide gel electrohoresis）
在有去污剂十二烷基硫酸钠存在下的聚丙烯酰胺凝胶电泳。sds-page只是按照分子大小分离的，而不是根据分子所带的电荷和大小分离的。
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