2) the emulsion stability of crude oil
原油乳状液稳定性
1.
The effects of APS s composition on the emulsion stability of crude oil are analyzed, which has provided necessary basal theory on the improvement of enhanced recovery.
本文研究了三元复合驱体系中对驱油效率有主要影响的碱、表面活性剂和聚合物等组份的规律,通过它们对原油乳状液稳定性影响的机理分析,为复合驱驱油技术的提高提供了重要的理论基础。
3) emulsion stability test for cutting oil
切削油乳化稳定性试验
4) 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。
5) stability of milk
牛乳稳定性
1.
Casein micelle structure and its effects on the stability of milk;
酪蛋白胶束结构及其对牛乳稳定性的影响
6) 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。
补充资料：乳油稳定性
分子式：
CAS号：
性质：是衡量农药乳油质量的重要指标，包括热贮稳定性和低温稳定性。热贮稳定性：将样品置于（54±2）℃条件下贮存14天，观察热贮前后的物理变化，以无沉淀不分层为合格；分析热贮前后有效成分含量，计算分解率，通常分解率低于5%为合格；如果此项指标合格，一般可保质2年。低温稳定性：取样品50g于100ml磨口瓶中，于（0±1）℃冰箱中贮存7天，不分层，无沉淀物为合格；通常可保证乳油在冬天正常贮运条件下不变质。
CAS号：
性质：是衡量农药乳油质量的重要指标，包括热贮稳定性和低温稳定性。热贮稳定性：将样品置于（54±2）℃条件下贮存14天，观察热贮前后的物理变化，以无沉淀不分层为合格；分析热贮前后有效成分含量，计算分解率，通常分解率低于5%为合格；如果此项指标合格，一般可保质2年。低温稳定性：取样品50g于100ml磨口瓶中，于（0±1）℃冰箱中贮存7天，不分层，无沉淀物为合格；通常可保证乳油在冬天正常贮运条件下不变质。
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