1) The intensity of agglutination
凝集强度
1.
Results The intensity of agglutination by using the microcolumn gel cassette assay(4+) was 20% higher than that of brine method and 30% higher than that of polybrene method.
方法对微柱凝胶卡式血型鉴定法与盐水法、凝聚胺法在检测A抗原,B抗原,D抗原中的凝集强度进行对比分析。
2) strong cluster set
强凝聚集
3) curd strength
凝乳强度
1.
Rescan the effect factors of curd strength of mixed-milk;
重新审视影响混合乳凝乳强度因素的研究
4) 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。
5) gel intensity
凝胶强度
1.
sensory organ quality,gel intensity,density of hydrosulfuryl in soya-bean milk are tested.
研究了豆浆加热温度与所生成的豆腐脑品质,即感官质量、凝胶强度、豆浆中游离巯基含量之间的相关性,并用最小二乘法建立了回归方程。
2.
The relationship between gel intensity and polymerization conditions of crosslinked polyacrylamide containing inorganic additives has been studied.
高吸水材料是一类新型的功能高分子材料,已有广泛开发和应用。
3.
The effects of polymerization conditionson the swelling ratio and on the gel intensity of the hydrogels were studied.
研究了合成条件对水凝胶溶胀度和凝胶强度的影响，并用该水凝胶来浓缩蛋白质稀溶液。
6) gel strength
凝胶强度
1.
Effect of washing and blending on the gel strength of aristichthy nobilis surimi;
漂洗和擂溃工艺对鳙鱼鱼糜凝胶强度的影响
2.
Effect of processing conditions, starch and food gums on the gel strength and folding ability of fish balls;
加工条件、淀粉、食用胶对鱼丸凝胶强度和耐折度的影响
3.
Research on microwave effect and mechanism of rapid improving the gel strength of egg white powder;
微波法快速提高蛋清粉凝胶强度及其机理的研究
补充资料：表光合强度(见光合强度)
表光合强度(见光合强度)
forecast of sowing or transplanting time
b iaoguanghe qiangdu表光合强度见光合强度
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