查询词典 emulsifier
- 与 emulsifier 相关的网络例句 [注:此内容来源于网络,仅供参考]
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In a chemical oxidative seeded polymerization system of aniline using the polystyrene seed particles pretreated by emulsifier or modified by copolymerizing with acrylic acid, colloidally stable core-shell polystyrene/polyaniline composite particles were prepared.
在苯胺的化学氧化种子聚合体系中,以乳化剂预处理和与丙烯酸共聚改性的聚苯乙烯粒子为种子,制备具有一定分散稳定性的聚苯乙烯/聚苯胺核-壳型复合高分子粒子乳液。
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The formulation in the study for the first time combined four types of additives including ionic surfactant,non-ionic emulsifier (Pluronic F-68 and Tween-80),and lecithin to obtain favorably stable nanosuspension,which could stabilize for more than six months without creaming.
4种表面活性剂的复配[两种非离子乳化剂(Pluronic F-68和Tween 80),离子型表面活性剂以及卵磷脂]可以制备稳定6个月而不分层的纳米混悬液。
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Emulsification is the mainly reason to influence on the reaction, the influences of emulsifiers such as the concentration of emulsifies, the ratio of anionic to nonionic emulsifier on the polymerization stability were researched;The influences of concentration and feeding method of initiators on the reaction stability and the mechanical properties of coating film of acrylate polymerization stability were researched;The influences of reaction temperature, stirring speed and pH buffer agent on the polymerization stability and pH regulator on the storage stability of Acrylate emulsions were also researched.
乳化剂是影响乳液稳定性的主要因素,因此对乳化剂进行了全面的探讨,包括乳化剂的种类和用量、阴离子型与非离子型乳化剂的比例对乳液稳定性的影响;文中还研究了引发剂的用量、加入方式对聚合稳定性的影响,以及引发剂用量对聚丙烯酸酯涂膜力学性能的影响;此外,讨论了反应温度、搅拌速率、pH值缓冲剂对乳液聚合过程稳定性的影响及pH调节剂对乳液贮存稳定性的影响。
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The effect of emulsifier amount used, reaction temperature, saponified degree onemulsion size were discussed.
实验证实,在乳化剂用量为4%,SUE:SUA=0.8:1,引发温度为70℃时,可制备固含量达45%的苯丙乳液。
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Using it as emulsifier for the microencapsulation of docosahexaenoic acid spirulina oil, good results are obtained.
以合成的辛烯基琥珀酸淀粉酯为乳化剂应用在DHA藻油的微胶囊化中,取得了非常好的效果。
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The effects of processing conditions, such as composition of wall material,dosage of emulsifier,wall material concentraion,the ratio of cinnaldehyde to wall material,inlet air temperature,inlet speed of mixture and air pressure of ejector were discussed.
实验结果表明,阿拉伯胶和麦芽糊精的最佳质量配比为 1∶1,蒸馏单甘酯的用量为 0 。4 g/dL ,固形物质量分数为 4 0 %,芯材与壁材的配比为 1mL∶10 g ,肉桂醛微胶囊化的最佳喷雾干燥条件为进风温度 2 2 5℃,进料流量 2 10mL/h ,喷射压力0 。18MPa 。
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By using chemical modification, ammonium persulphate as thermal initiator, SDS/OP-10 as the compound emulsifier, through emulsion copolymerization with organic silicon monomer(KH-570) and acrlates monomers, the silicone-modified polyacrylate emulsion with excellent properties was synthesized.
本文利用化学改性的方法,在过硫酸铵热引发体系、十二烷基硫酸钠/OP-10复合乳化体系下,通过有机硅单体(KH-570)与丙烯酸酯类单体进行乳液共聚,得到了综合性能良好的有机硅改性丙烯酸酯乳液。
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Maltodextrin, sugar, calcium caseinate, cocoa powder, oil blend, potassium caseinate, emulsifier (471), flavours, vitamins and minerals (calcium, magnesium, vitamin C, zinc, iron, vitamin E, manganese, vitamin A, vitamin D3, pantothenic acid , copper, vitamin B6, vitamin B12, niacin, folic acid, iodine, riboflavin, selenium , biotin), soy lecithin, flavour, vegetable gum 415
麦芽糊,蔗糖,钙,可可粉,混合油,钾,乳化剂,可可香料,维他命和矿物质(钙,镁,铁,维生素C,维生素E,锌,烟酸,锰,铜,维生素A,维生素D3,维生素B6,维生素B3,维生素K,维生素B12,维生素B1,叶酸,核黄素,钼,碘,维生素H,大豆卵磷脂,硒,植物胶
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ZSL62, ZSL64 can be used as pesticide emulsifier and can also be used as cooling agent and lubricant in metal cutting and grinding.
ZSL62、ZSL64 可作农药乳化剂,在金属切削和磨削中作冷却剂和润滑剂。
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The effects of gelatin concentration, emulsion stirring speed, emulsion temperature, emulsifier and cross-linking agent on particle size distribution, were investigated.
研究了影响微球粒径的多种因素,包括明胶溶液浓度、乳化搅拌速度、乳化温度、乳化剂和固化剂。
- 推荐网络例句
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But GST= 0.156, Nm=1. 588. As a result, the foundation of Youyongchi Avicennia marina population was the result of the migration of hypocotyles and human factors.
这项工作可以为海岸防护林中新引进种类的判定以及为研究种群建立者效应方法的确定提供科学依据。
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The two-dimensional CDRC-ADI-FDTD update equations for collision unmagnetized plasma are induced. The unconditional stability of the CDRC-ADI-FDTD formulation for collision unmagnetized plasma is obtained by the examples.
推导了碰撞非磁化等离子体中的二维CDRC-ADI-FDTD迭代公式,并用算例验证了碰撞非磁化等离子体CDRC-ADI-FDTD算法也是无条件稳定的。
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They are also used to measure the energy content of foodstuffs; i.e. the energy produced when the food is oxidized in the body. The units here are kilojoules per gram.
热值也被用来测量食物的热含量,即食物在体内氧化后产生的能量,此时的单位为每克多少千焦耳。