增稠的

基本解释 (translations)

thickened

与增稠的相关的网络例句 [注：此内容来源于网络，仅供参考]

Chemccinate DSLS Surfactant is a very mild surfactant which reduces the irritancy of formulated products.

此配方使用Glucamate DOE-120增稠剂进行增稠。这是一种非常温和、无刺激、高效的增稠剂且不含有酰胺。

Effects of several gelatinizers on low sugar jam were discussed and the best gelatinizer was defined.

以红枣为主要原料，通过改变各辅料的添加量，用正交试验设计筛选出红枣低糖果酱的最佳配方，并对几种增稠剂的增稠效果和凝胶效果进行了探讨，确定了最佳增稠剂及其用量。

The invention provides an asphalt thickener that comprises metal oxide and benzene ring –containing peroxidate and is 0.05~2% to basic asphalt mass.

本发明提供一种沥青增稠剂及沥青组合物。本发明沥青增稠剂包括金属化合物和含苯环的过氧化物。本发明沥青组合物中增稠剂为基质沥青重量的0.05～2％。

The synthesis of dvysocket luvigel and ofmaize after into mud, luvigel itself is also novosorb prefilming, its specific requirements to the bottle, it basically the same high temperature baking after solid prefilming cannot be yellow, luvigel do not in themselves, usually with yellow paint direct printing the appearance in yellow and kerosen luvigel of heavy are unavailable.

合成增稠剂成糊后与粘合剂配浆，增稠剂本身是高分子材料也会成膜，其具体要求基本上同粘合剂，其高温焙固成膜之后不能泛黄，增稠剂本身不能带有黄色，一般涂料直接印花中所用的外观呈黄色且煤油味重的增稠剂均不可用。

Theestablished French classifications of clear soups are bouillon and consommé.Thick soups are classified depending upon the type of thickening agent used: purées arevegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream ; creamsoups may be thickened with béchamelsauce ; and veloutés are thickened with eggs , butter andcream.

已确立的法式分类中清羹汤是肉汤和清炖肉汤，浓羹汤又按照使用的食材而划分为：素糊是用淀粉增稠的蔬菜羹汤；海味奶油浓汤是由海贝酱和蔬菜制成，用奶油增稠；忌廉羹汤可能由贝夏梅尔调味白汁；而白汁沙司则用蛋，牛油和奶油增稠。

The result indicated that MgO and α- methacrylic acid can together thicken epoxy, and the speed of thickening epoxy become quickly with the increasing content of MgO; when the ratio of MgO and α- methacrylic acid is 3:1, thickening epoxy have a better effect; the thickening mechanism: the terminal corboxyl group of α- methacrylic acid react with MgO, and it accompany with large numbers of heat, the heat can accelerate the reaction between the terminal corboxyl group with the secondary hydroxyl groups of epoxy, intermolecular hydrogen bonding which the water of above-mentioned formation result in and complex compound which format the metal atoms and carbonyl group complexing collective increase the viscosity of epoxy resin.

结果表明：MgO和α－甲基丙烯酸配合可增稠环氧树脂，随着MgO加入量的增加，环氧树脂增稠的速度加快；MgO与α－甲基丙烯酸为3：1时，增稠环氧树脂的效果较好；推测环氧树脂的增稠机理是α－甲基丙烯酸中的端羧基与氧化镁反应，放出热量促使其端羧基与环氧树脂中的仲羟基反应，上述反应生成水产生的氢键和羰基与氧化镁中的金属原子形成络合物共同导致环氧树脂的粘度增加。

Effect of these thickeners on scrubbing resistance of lates paint was studied.

选用了羧甲基纤维素钠、聚乙烯醇缩甲醛胶粘剂、乳液型商品增稠剂和膨润土，研究了这些增稠剂对乳胶漆耐擦洗性的影响。

The results showed that the thickening effect of combined thickeners which were well suitable for viscosity conditions of low pressure molding and low cost conditions of industrialized production, was better than single thickener.

研究表明，联合增稠剂的增稠效果比单一增稠剂的增稠效果要好，更加符合低压模塑的粘度和工业化生产的低成本要求。

This article briefly introduces the purpose of study on the rheological properties of food,the influence of molecular weight,structure,concentration,pH,temperature,shearing force on the rheological properties of food thickeners and synergism among them.In addition,the action of food thickeners on improving the rheological properties of food is also included in this article.

文章综述了食品流变学研究的目的，增稠剂的相对分子质量、结构、增稠剂溶液浓度、pH值、温度、外界切变力等对增稠剂流变特性的影响和增稠剂间的增效作用以及增稠剂在改善食品流变特性中的应用，即加入少量的增稠剂就能对食品粘度产生惊人的影响，使其获得良好的流变特性。

This article briefly introduces the purpose of study on the rheological properties of food,the influence of molecular weight,structure,concentration,pH,temperature,shearing force on the rheological properties of food thickeners and synergism among them.

文章综述了食品流变学研究的目的，增稠剂的相对分子质量、结构、增稠剂溶液浓度、pH值、温度、外界切变力等对增稠剂流变特性的影响和增稠剂间的增效作用以及增稠剂在改善食品流变特性中的应用，即加入少量的增稠剂就能对食品粘度产生惊人的影响，使其获得良好的流变特性。

与增稠的相关的网络解释 [注：此内容来源于网络，仅供参考]

dilatant thickener：胀流增稠器

dilatant rheology 胀流型流变学 | dilatant thickener 胀流增稠器 | dilatant 膨胀物质;膨胀的

thickened：稠比的

thickened solution 稠比溶液 | thickened 稠比的 | thickening agent 增稠剂

thickened：增稠的

thicken 增稠 增厚 增浓 | thickened 增稠的 | thickened-edgeslab 厚缘板

thickened mud：稠滤渣

thickened 增稠的;稠化的 | thickened mud 稠滤渣 | thickened must 浓葡萄汁

thickener：增稠剂

主要需要了解防腐剂(preservative)、乳化剂(emulsifier)和增稠剂(Thickener),这三种辅料是大多数护肤品必备的成份,婴儿产品也概莫能外,但是由于不同的化学品安全*差异巨大,所以价格也天差地别,谨防有些公司为了降低成本而采用有潜在威胁(比如可能的致癌*)的辅料.

thickening：增稠

牛初乳(Colostrum) 中提取免疫球蛋白(Immunoglobulins)、天然 他命及等物,床 ,除可防止牙菌膜形成,防止蛀牙外,更能大大提升小孩口腔免疫力,防止口腔 炎及加速受 口腔 合,又可以 少BB出牙仔,小孩 的牙肉炎 ;不含增稠 (Thickening), 地柔 、稀身,入口迅速 牙肉、牙 ,

thickening：增稠剂

临床证实,除可防止牙菌膜形成,防止蛀牙外,更能大大提升小孩口腔免疫力,防止口腔发炎及加速受损口腔愈合,又可以减少BB出牙仔,小孩换恒齿的牙肉发炎机会;不含增稠剂 (Thickening),质地柔软、稀身,入口迅速紧贴牙肉、牙齿,

thickening agent：增稠剂

主要应用在水溶性包装膜、界面活性剂、上浆剂、混凝剂、导电性复合材料、生医材料、增稠剂(thickening agent)等. 到目前为止尚无人建议以聚环氧烷来增韧酚醛树脂、或改善酚醛树脂与其它材质之间的界面键结. 本发明提供的一种以聚环氧烷增韧之改质可溶型酚醛树脂,

Xantham Gum：三仙膠,又叫黃原膠粉,增稠劑

08 bifidus ferment filterate 一种酵母菌,其所产生之酶能清除皮肤的老旧角质细胞. | 09 xantham gum 三仙胶,又叫黄原胶粉,增稠剂. | 10 natto gum 纳豆萃取液,有保湿效果.

thickeners：增稠剂

增稠剂(Thickeners)增稠剂可提高食品的粘稠度或形成凝胶,从而改变食品的物理形状,赋予食品粘润,适宜的口感,并兼有乳化,稳定或使呈悬浮状态的作用.增稠剂都是亲水性高分子化合物,也称水溶胶.按其来源可分为天然和化学合成(包括半合成)两大类.天然来源的增稠剂大多数是由植物,