Eggwhite gels when cooked.
煮便成凝胶状。
Eggwhite gels when cooked.
煮便成凝胶状。
This liquid gels faster in cold weather.
这种液体天冷时凝得快些。
Another transparent gels with open-cell structure could be obtained by bicontinuous microemulsion polymerization using potassium perman...
研究证实,在保持聚合过程相对稳定的前提下,微乳液聚合物凝胶与初始微乳液在构上具有相似。
Agglomeration is a serious problem in production of ceria using cerium hydroxide as precursor.Destroying the stabality of hydroxide gels by heating is the basis of deagglomeration.
团聚的控制以氢氧化铈为前驱体制备纳米氧化铈工艺的关键所在,通过加热来破坏氢氧化铈凝胶的稳定行解聚的基础。
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