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Raffinose, stachyose, and Galpi were found to have good glass forming properties, and their glass transition temperatures were 67.4, 66.4, and 33.40℃, respectively.

棉子糖、水苏糖和甲基肌醇半乳吡喃糖有良好的玻璃质化特性,其玻璃质化转移温度分别为67.4、66.4和33.4℃。

The Tg for a mass ratio mixture of Galpi and sucrose of 0.3/1 was greater than 0 and was similar to that of the same ratio mixture of raffinose to sucrose, indicating that Galpi as well as oligosaccharides plays an important role in glass formation.

甲基肌醇半乳吡喃糖和蔗糖以0.3对1重量浓度混合比例,其玻璃质化转移温度在0℃以上,且近似於相同比例之寡糖类和蔗糖混合,显示甲基肌醇半乳吡喃糖和寡糖类在玻璃质化形成上扮演重要的角色。

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This one mode pays close attention to network credence foundation of the businessman very much.

这一模式非常关注商人的网络信用基础。

Cell morphology of bacterial ghost of Pasteurella multocida was observed by scanning electron microscopy and inactivation ratio was estimated by CFU analysi.

扫描电镜观察多杀性巴氏杆菌细菌幽灵和菌落形成单位评价遗传灭活率。

There is no differences of cell proliferation vitality between labeled and unlabeled NSCs.

双标记神经干细胞的增殖、分化活力与未标记神经干细胞相比无改变。