1) emulsion stability
乳化液稳定性
2) emulsion stability
乳化稳定性(液)
3) emulsion stability
乳液稳定性
1.
Study on stability of polyvinyl acetate emulsion influence of emulsifiers on emulsion stability in polymerization;
聚醋酸乙烯乳液稳定性能的研究——乳化剂对乳液聚合稳定性的影响
2.
Relation between hexadecyl methacrylate copolymer components and emulsion stability;
丙烯酸高级酯共聚物组成与其无皂乳液稳定性研究
3.
The influence of organic solvents, surfactants and the contents of active ingredient on the emulsion stability of the microemulsion were studied.
微乳剂乳液稳定性是微乳剂制剂主要质量技术指标之一。
4) stability of emulsion
乳液稳定性
1.
The effects of molecular structure and dispersion conditions on the stability of emulsion and properties of emulsion film are analyzed by studying the hardness, water absorption, adhesion and etc.
通过对胶膜硬度、吸水率以及附着力等的研究,分析分子结构及分散条件对乳液稳定性和胶膜性能的影响。
5) latex stability
乳液稳定性
1.
The influence of agitation intensity and agitator types on size of latex particle, polymerization rate, and latex stability during emulsion polymerization is reviewed.
综述了乳液聚合过程中搅拌强度对乳胶粒径、聚合反应速率、乳液稳定性的影响及搅拌器形式的影响。
6) 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。
补充资料：切削油乳化稳定性试验
分子式：
CAS号：
性质：用磁力搅拌器制备待试刀削油的水剂乳化液，并将其倒入颈部有刻度的瓶内，当放置24h后，总分离物（油和乳油状物）不超过0.1ml时，该试油的乳状液被视为稳定。
CAS号：
性质：用磁力搅拌器制备待试刀削油的水剂乳化液，并将其倒入颈部有刻度的瓶内，当放置24h后，总分离物（油和乳油状物）不超过0.1ml时，该试油的乳状液被视为稳定。
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