玻璃化

The four sets of stator bars including those retired from three large generators and the standby bar subjected to Dynamic Mechanical Analysis, Scanning Electron Microscopic and optical microscope observation. It was revealed from DMA that the peak value tan d m of mechanical loss thermogram tan d ~ T shift toward a higher temperature and a lower amplitude, indicating that the amount of movement monomers diminished greatly in the insulation aging process, the tan d 195, increased very slightly with the service time of insulation, showing the degrading of bonding properties at interface, and the presence of more defects in insulation. The observation of SEM and optical microscope showed that more and more voids appears in insulation, and delamination was formed due to development of voids in aging process.

对不同运行年数的线棒进行了 DMA 、 SEM 、光学显微镜等微观分析试验，动态力学分析发现(参见 Hao et al， CEIDP， 2002：404)，力学损耗温度谱 tan d ~ T 的峰值 tan d m 随老化时间向高温、低值方向移动，表明促成环氧发生玻璃化转变的活性侧基或发生局部运动的活性链段减少，分子链的刚性增强；195℃的力学损耗 tan d 195随老化时间有缓慢增大的趋势，表明有更多的能量耗散在界面处，界面的粘合性变差，甚至由于界面粘结不良出现微观缺陷； SEM 和光学显微分析发现(参见 Hao et al-2， IEEE DEI， 2003)，老化后的绝缘气隙增多，随着老化时间气隙不断扩展或相互连通，绝缘逐渐分层。

Experiments show that: when the PTA and SA molar ratio of 1:1, the melting point and glass transition temperature of copolymer obtained is 117℃ and 56℃ respectively.

实验表明，当PTA与SA的摩尔比为1：1时，所得到的共聚酯的熔点为117℃，玻璃化温度为56℃。

The glass transition temperature of PLLA decreased with the increase of cooling rate.

玻璃化温度和结晶度随着降温速率的降低而增大。

And made sure the best production processes and the best glass transition temperature.

确定了最佳生产工艺及最佳玻璃化温度。

It is shown that the mixture is compatible based on the glass transition temperature measurement.

观察到共混物只表现出单一的玻璃化转变温度。

The DSC curves indicated that the glass transition temperature of the nanocomposites was enhanced in some degree.

DSC分析表明，纳米复合材料的玻璃化转变温度较纯PS有一定程度的提高。

It is very important to truly determine the glass transition temperature of food to improve the conditions of food processing and storage.

准确测量食品的玻璃化转变温度对改进食品的加工和贮藏条件非常重要。

The composition of carbohydrates in concentrated orange juices and its effects on glass transition temperature and viscosity of the products were investigated.

研究了浓缩橙汁中的碳水化合物组成以及它们对产品的玻璃化转变温度和粘度的影响。

At the same time, it was found that the glass transition temperature T would be decreased with the cooling rate slowing down.

同时发现，在形成非晶的五个系统中，玻璃化转变温度T随着冷速的降低而降低。

Glass transition temperature has become a very important property and attracts great interests of food engineers.

食品玻璃化转变现象由于其在食品结块控制方面的重要地位而成为国内外科学工作者的研究热点。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。