- 更多网络例句与使去胶相关的网络例句 [注：此内容来源于网络，仅供参考]
-
Plastic should lower 3 steps, because plastic is a step to add melt resin material to cyclinder , Higher stick of resin material ,higher screw back pressure. Screw speed differs depending on decomposing temperature of resin material ,Higher screw speed ,Higher trim force of resin, higher cyclinder temperature. Some resin material may decomposes so it set screw speed in mid-speed such as 45-75%, In plastic step setting screw back pressure is very important, Higher screw back pressure ,higher quality of product screw back pressure make resin structure order, Molding product is beautiful and volume stable. But ,it maybe flow if screw back pressure too high .
再复杂的熔胶旋转过程最多不会超过三段，因为熔胶本身就是存在于把胶熔进料筒的过程，半夜盗汗897就去播播Z如果原料粘度大，熔胶压力则大，但速度则应取决于原料的分解温度，熔胶速度越快，原料中的剪切力则会越大，料管温度则越高，局部原料产生分解的可能性则会越大，故一般熔胶会采用中速为宜，如45%-75%，熔胶同时会碰到一个比较重要的环节，那就是背压的使用，产品精度要求越大，背压的使用则更大，背压可使原料分子间结构更紧密，成型出的产品则尺寸更稳定，外观越好。
-
The tensile strength of CPE vulcanizates modified by in situ formed NaAA and LiAA is more than 30MPa and 28MPa, respectively.
原位合成丙烯酸盐改性CPE硫化胶在电解质水溶液中的吸水膨胀率比在去离子水中低得多，浓度越高这种效应就越强烈；温度提高可使硫化胶的吸水膨胀速度提高，在常温到60℃之间，吸水膨胀率随着温度的提高而增大，但超过60℃平衡吸水膨胀率则随着温度的提高而降低；硫化胶的吸水膨胀过程并不是单一的菲克扩散，其中还包括聚丙烯酸盐和橡胶分子链的松弛。
-
Tenderize 使嫩,使软化 In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption.
在烹调中，软化是一种去划分胶质在肉中消耗的过程而去使它更加的美味。
-
METHODS:① Stimulus test: A total of 18 Wistar rats were randomly divided into two groups. Unhairing area sizing 4 mm × 4 mm was selected from bilateral spine. One area was wrapped with hydrogel, and the other area was wrapped with polyurethane membrane.
①刺激实验：选取18只Wistar 大鼠，随机分为2组，在大鼠脊柱两侧各选4 mm×4 mm面积的去毛区，一组使用水凝胶义眼台材料，一组使用静电纺丝法聚氨酯薄膜材料，包扎固定4 h后除去斑贴物，对实验部位的红斑和水肿反应评分。
-
Burst binding: A form of unsown adhesive binding where the back of the sections do not have to be cut off but are burst ' or punched along the spines thus giving extra adhesion between sheets as well as sections to each other.
破脊胶装：无线胶装的一种。它不用把帖脊切去但沿着脊部把书帖戳破或钻孔，使书帖间、书页间有额外的胶粘。
-
In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption.
在烹调中，软化是一种去划分胶质在肉中消耗的过程而去使它更加的美味。
- 更多网络解释与使去胶相关的网络解释 [注：此内容来源于网络，仅供参考]
-
peptization：胶溶
这样做可以使离子的水化程度较小,并能促使沉淀微粒凝聚(coagulation),以防止形成胶体溶液,即胶溶(peptization);能减少杂质的吸附;另外还可以避免沉淀失去水分而聚集得更为紧密,被吸附的杂质难以洗去.