According to heat balance principle, a best skill for ingredient arrangement for blanch dish can be acquired through the determination, quantitative and half quantitative analysis of many factors as specific heat, lowest cooked temperature, limit heat loss and so on of ordinary meterials in heating process of blanch.

Study on new two-component room temperature curing acrylate adhesive;

aration of Room Temperature Curing Bicomponent PU Pouring Sealant;

Study on synthesis and performance of flexible curing agent for room temperature curing epoxy resin adhesive;