Eggwhite gels when cooked.
蛋白一煮便成凝胶状。
Eggwhite gels when cooked.
蛋白一煮便成凝胶状。
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,在保持程相对稳定的前提下,微乳液物凝胶与初始微乳液在构上具有相似性。
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.
团的控制是以氢化铈为前驱体制备化铈工艺的关键所在,通加热来破坏氢化铈凝胶的稳定性是进行解的基础。
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