1.
The influence of emulsifiers on the stability of the micro-gels and the influence of the adding methods of monomers on crosslinking degree and distribution of hydroxyl group in micro-gel particles were also discussed.
讨论了乳化剂对微凝胶稳定性的影响及操作方法对微凝胶交联度、羟基分布的影响。
2.
Studies on Stability of Copper Catalysts Preparated by Sol-Gel;
溶胶凝胶法制备铜催化剂及其稳定性的研究
3.
Study on the thermal instability of the active components in the gel of aloe arborescens Miller.
木立芦荟凝胶活性成分的热不稳定性研究
4.
Studies on the Surface Modification and Thermal Stability of Silica Aerogels
二氧化硅气凝胶的表面改性及热稳定性的研究
5.
Objective: To investigate stability of half solid preparation, compound antipyretic gel.
目的:研究半固体制剂复方解热凝胶的稳定性。
6.
Study on Extracting Technics and Stabilization of Natural Fresh Juice from Aloe Gel;
芦荟凝胶原汁提取工艺及稳定性的研究
7.
Study on the preparation and stability of sertaconazole nitrate gel
硝酸舍他康唑凝胶剂的制备及稳定性考察
8.
Stability of PVA/DMSO/H_2O in Water Gel
聚乙烯醇/二甲基亚砜/水凝胶的稳定性研究
9.
Thermal Stability and Luminescence Property of Eu~(3+) Complex with Salicylate and o-phenanthroline Incorporated in Silica Matrix
SiO_2凝胶玻璃中铕-水杨酸-邻菲罗啉配合物的热稳定性及发光性能
10.
These liabilities prompted development of agarose and agarose-acrylamide gels.
这些不稳定性促使琼脂糖和琼脂糖--丙烯酰胺凝胶的发展。
11.
Selection solvent for dissolving inclusion compound of bergamot gel and stability study
佛手凝胶中包合物溶解溶剂的选择及其对包合物稳定性的影响
12.
Hydrophobic Silica Aerogel Prepared In-situ by Ambient Pressure Drying and Its Thermal Stability
原位法常压干燥制备疏水SiO_2气凝胶及其热稳定性
13.
Influence of Cementitious Materials on Volume Stability of Concrete
水泥-粉煤灰-矿渣粉三元胶凝体系体积稳定性的研究
14.
Stability: with greater heat stability than EPDM rubbers
稳定性：具有比EPDM橡胶更好的热稳定性
15.
The viscidity stabilizers lengthened the solidified time of the fresh latex.
粘度稳定剂延长了鲜胶乳的凝固时间。
16.
wettest stable consistency
塑性混凝土稳定稠度
17.
The Preparation of the Temperature-sensitive Microgels with Different Ionic Groups on Their Surfaces and the Study of Their Colloidal Stability;
表面带不同离子基团的温敏性微凝胶的制备及其胶体稳定性的研究
18.
The main characteristics of maltodextrin include stability, hygroscopicity, viscosity, turbidity and gelation behaviour as well.
麦芽糊精的主要性质包括麦芽糊精的稳定性、吸湿性、黏度、浑浊度和凝胶特性等。