gelatin ['dʒelətin; 'dʒelə'ti:n]

gelatin的基本解释

n.

动物胶, 胶质

• Does the food contain gelatin?
• 这种食物里含动物胶吗？

gelatin所属的单词分类

Dessert / 甜点 [137]

vanilla pudding  ·  Tapioca pudding  ·  sweet roll  ·  sugar cookie  ·  rice pudding  ·  raisin bread  ·  peanut brittle  ·  Lemon meringue pie  ·  Gingersnaps  ·  fruit cake

Food & Eating / 食物与饮食 [541]

salsa  ·  spork  ·  prime rib  ·  pork chops  ·  mochi  ·  meatloaf  ·  lima beans  ·  hot sauce  ·  dandelion greens  ·  caramel apple

与gelatin相关的网络例句 [注：此内容来源于网络，仅供参考]

The blends of PE-g-MAH and gelatin were prepared by melting process and the compatibility of PE-g-MAH and gelatin in blends were characterized. The results of FTIR showed that the characteristic absorption band peaks of amine and amide groups of gelatin were shifted in PE-g-MAH/Gelatin blends, the equilibrium values of torque were higher with the increase of blending temperature, which proved that graft copolymer PE-g-MAH-g-gelatin was formed during the preparation process, and the amount of PE-g-MAH-g-gelatin was increased with increasing the amount of PE-g-MAH. SEM micrographs exhibited that there was PE-g-MAH-g-gelatin formed in surface of gelatin phase.

通过红外光谱分析、HAAKE流变分析、抽提等实验证明：共混物中明胶的氨基、酰胺基团吸收峰峰位发生了明显的变化；在熔融共混过程中，随着温度的提高，平衡扭矩增大；明胶与PE-g-MAH发生了反应形成PE-g-MAH-g-明胶接枝共聚物，而且随着PE-g-MAH用量的增加，形成接枝共聚物的量也提高；SEM的实验结果表明，在明胶的表面确有接枝物形成；通过DMA测试共混物的玻璃化转变温度，发现两组分的玻璃化转变温度差值减小，二者的相容性提高，实现了共混体系的自增容。

It was shown that the absorption peaks of amine and amide groups of gelatin were shifted in HDPE/PE-g-MAH/Gelatin blends because of the reaction of PE-g-MAH with gelatin. The addition of PE-g-MAH made the increase of HDPE glass transition temperature. The compatibilizing effect of PE-g-MAH was due to the crystal compatibility produced by forming the co-crystals of HDPE, PE-g-MAH and PE-g-MAH-g-gelatin. The blends of EAA and gelatin were prepared by melting process and the compatibility of the blends was also studied. The FTIR results showed that absorption peaks of amine and amide groups of gelatin were shifted in EAA/Gelatin blends.

通过红外光谱分析、HAAKE流变分析、抽提等实验证明：共混物中明胶的氨基、酰胺基团吸收峰峰位发生了明显的变化；在熔融共混过程中，随着温度的提高，平衡扭矩增大；明胶与PE-g-MAH发生了反应形成PE-g-MAH-g-明胶接枝共聚物，而且随着PE-g-MAH用量的增加，形成接枝共聚物的量也提高；SEM的实验结果表明，在明胶的表面确有接枝物形成；通过DMA测试共混物的玻璃化转变温度，发现两组分的玻璃化转变温度差值减小，二者的相容性提高，实现了共混体系的自增容。

It was shown that the absorption peaks of amine and amide groups of gelatin were shifted in HDPE/PE-g-MAH/Gelatin blends because of the reaction of PE-g-MAH with gelatin. The addition of PE-g-MAH made the increase of HDPE glass transition temperature. The compatibilizing effect of PE-g-MAH was due to the crystal compatibility produced by forming the co-crystals of HDPE, PE-g-MAH and PE-g-MAH-g-gelatin. The blends of EAA and gelatin were prepared by melting process and the compatibility of the blends was also studied.

红外光谱分析结果表明：体系中明胶的氨基吸收峰、酰胺Ⅱ带吸收峰峰位发生了明显的变化；二甲苯和水抽提实验表明，在熔融共混过程中EAA与明胶发生了反应；DMA测试共混物的玻璃化转变温度发现：两组分的玻璃化转变温度差值减小；SEM的实验结果表明，共混物中明胶的表面有接枝物形成。

与gelatin相关的网络解释 [注：此内容来源于网络，仅供参考]

gelatin：明胶

[定义] 明胶(Gelatin)是胶原的水解产物,是一种无脂肪的高蛋白,且不含胆固醇,是一种天然营养型的食品增稠剂. 食用后既不会使人发胖,也不会导致体力下降. 明胶还是一种强有力的保护胶体,乳化力强,进入胃后能抑制牛奶、豆浆等蛋白质因胃酸作用而...

gelatin：凝胶

肠段组织片的制备:快速收集健康试验动物的肠段,立即置于冰块上,然后钝器轻轻将肠道内容物去除(注意力量不要过于太大,以免破坏肠道的完整性),再用含0.01%凝胶(gelatin)的PBS洗净直至肉眼看不到内容物为止.

gelatin：胶

明胶(Gelatin)是胶原的水解产物,是一种无脂肪的高蛋白,且不含胆固醇,是一种天然营养型的食品增稠剂. 食用后既不会使人发胖,也不会导致体力下降. 明胶还是一种强有力的保护胶体,乳化力强,进入胃后能抑制牛奶、豆浆等蛋白质因胃酸作用而引起的凝聚作用,从而有利于食物消

gelatin：动物胶

曰粮中蛋白质品质对兔子是重要的,因其蛋白质之品质可改善饲料采食量,Davidson & Spreadbury (1975)显示出,以鱼粉、酪蛋白(casein)黄豆粉为蛋白质源,其生长速率超过40克/天,如以花生、玉米麸(Maize gluten),动物胶(Gelatin)为来源,其生长速率低於30克/天,

Vegetarian gelatin：爱玉

貢丸汤Meat ball soup | 爱玉 Vegetarian gelatin | 糖葫芦Tomatoes on sticks