胶度

Viscosity ; internal mixer ; mix ; filling factor

粘度；密炼机；混炼胶；填充因数

As a result of chemical contains what hard water softeners, so that water to soften the water, flacherie self-aggregation intracelluar intenerated because the loss of water, when huaguang PD developering is water dilution of 1: 4, press ideal calculation, the working fluid anionic surfactant concentration, in its critical micelle concentration.

由于显影洋含有硬火不硬化剂何使火不硬化，火虽不纬不硬化，可火洋的离子含度并未因火的不硬化而减众，当华平PD显影液被火按1：4浓缩后，按理想状况筹算，处事液洋阴离子暗不天活性剂的浓度，在它的临界胶束浓度边。

Viscosity of flaxseed gum solution increased with increasing of concentration.

亚麻籽胶溶液的粘度随浓度增加而增加。

The results showed that the different varieties have different starch contents and different gelatinization characteristics.

结果表明，品种间淀粉含量不同，淀粉糊化特性也存在一定的差异，YA03-3、YA03-4、云薯101、YA03-6和YA03-7不仅淀粉含量高，产量高，且淀粉的峰值粘度也较高，其中，YA03-6的淀粉同时还表现凝胶性较强，硬度相对较小的特性。

The viscosity and printing effect of printing thickener between guar gum and sodium alginates were compared.

比较了瓜尔豆胶和海藻酸钠印花糊料的粘度性能和印花效果。

Konjac flour by chemical modification, the swelling force is very strong, and its viscosity than the known plant gum, is an exceptionally strong performance of the adhesive.

魔芋的化学改性，面粉的膨胀力非常强，它比已知的植物胶的粘度，是对胶粘剂异常强劲的表现。

The infrared spectra of Gutta-Percha with different degree of crosslinking have been measured at room temperature and by heating.

研究了不同交联度的杜仲胶在室温及加热后红外光谱的变化规律。

B-stage Gutta-Percha that its crosslink density is controlled in a certain range is a shape-memory material because of its crystallization at room temperature and its elastic deformation after heating.

B阶段杜仲胶是一种交联度控制在一定范围，室温下可结晶，加热后具有热弹性，从而具有形状记忆功能的材料。

Water retention value of the bleached wheat pulp decreased The fiber of refined pulp have a more amorphous area, refined pulp contains more fines, more hydrogenous fibrils, colloidal cellulosic material can be produced on the surface of fibers.

纤维素酶酶解的是一些比表面积较大，亲水性较强的胶体性纤维，这些物质的去除也使纸浆的保水值下降。同时，酶攻击了纤维的薄弱处，使纸浆的聚合度稍有下降。

The main characteristics of maltodextrin include stability, hygroscopicity, viscosity, turbidity and gelation behaviour as well.

麦芽糊精的主要性质包括麦芽糊精的稳定性、吸湿性、黏度、浑浊度和凝胶特性等。

As she looked at Warrington's manly face, and dark, melancholy eyes, she had settled in her mind that he must have been the victim of an unhappy attachment.

每逢看到沃林顿那刚毅的脸，那乌黑、忧郁的眼睛，她便会相信，他一定作过不幸的爱情的受害者。

Maybe they'll disappear into a pothole.

也许他们将在壶穴里消失