congeal

简明释义

英[kənˈdʒiːl]美[kənˈdʒiːl]

vi. 凝结；凝固

vt. 使……凝结；使……冻结

第 三 人 称 单 数 c o n g e a l s

现 在 分 词 c o n g e a l i n g

过 去 式 c o n g e a l e d

过 去 分 词 c o n g e a l e d

英英释义

单词用法

同义词

反义词

例句

1.Fly ash high-performance concrete regard durability as main goal go on design mix Congeal the soil.

粉煤灰高性能混凝土是以耐久性为主要目标进行设计的混凝土。

2.The phosphorus gypsum is emitted by the factory of phosphoric acid, which can not congeal to the gel, and can pollute the environment.

磷石膏是磷酸厂排放的工业废渣，不具备胶凝能力，且污染环境。

3.The blood had started to congeal.

血液已经开始凝结。

4.Friendship that flows from the heart cannot be frozen by adversity, as the water that flows from the spring cannot congeal in winter.

出自真心的友谊不会因逆境而冻结，如同泉水不会在冬天里结冻。

5.The increasing population density will even further congeal traffic.

日益增加的人口密度将使交通更加瘫痪。

6.When the cheese started to cool and congeal, which took a good 30 minutes, all I did was stick it back on the stove, stirring until runny.

奶酪开始冷却、凝结，用了整整30分钟，在这期间，我所做的就是把它再放回炉子上，搅拌直至奶酪开始流淌。

7.When the soup cools, it will start to congeal.

当汤冷却时，它会开始凝固。

8.The fat from the meat will congeal at room temperature.

肉中的脂肪在室温下会凝固。

9.After being left in the fridge overnight, the jelly began to congeal.

在冰箱里放了一夜后，果冻开始凝固。

10.As the blood dries, it will congeal and form a scab.

随着血液干燥，它会凝固并形成结痂。

11.The chocolate will congeal once it cools down.

巧克力冷却后会凝固。

作文

In the realm of cooking, understanding various techniques is essential for creating delightful dishes. One such technique that is often overlooked is the process of allowing liquids to congeal (凝固). This term refers to the transformation of a substance from a liquid state into a solid or semi-solid form, typically as it cools down. The process of congeal (凝固) can be observed in various culinary practices, particularly in making sauces, jellies, and desserts. When preparing a sauce, for instance, chefs often start with a liquid base, which may include stock, wine, or cream. As the sauce simmers, the heat causes some of the water content to evaporate, thickening the mixture. Once removed from heat, the sauce continues to congeal (凝固) as it cools, resulting in a richer texture and more concentrated flavors. This phenomenon is crucial for achieving the desired consistency in many recipes. Another excellent example of congeal (凝固) can be found in the making of jellies and jams. When fruit is cooked with sugar, the pectin in the fruit interacts with the sugar and acid, forming a gel-like substance. As the mixture cools, it begins to congeal (凝固), transforming from a runny liquid into a spreadable jelly. This process not only enhances the flavor but also preserves the fruit, allowing it to be enjoyed long after the harvest season. Desserts like panna cotta also rely on the principle of congeal (凝固). This Italian delicacy is made by simmering cream, sugar, and gelatin, then allowing it to cool in molds. As the mixture sets, it congeal (凝固)s into a smooth, creamy dessert that can be easily unmolded and served. The art of balancing the right amount of gelatin is vital; too little will result in a liquid, while too much will create a rubbery texture. The concept of congeal (凝固) extends beyond the kitchen and into various scientific fields. For instance, in biology, the process of blood congeal (凝固)ation is critical for wound healing. When a blood vessel is injured, platelets and proteins work together to form a clot, effectively sealing the wound and preventing excessive blood loss. This natural process highlights the importance of congeal (凝固)ation in maintaining health and homeostasis within the body. In conclusion, the ability to understand and manipulate the process of congeal (凝固) is a valuable skill in both cooking and science. Whether you are crafting a delicious sauce, preserving fruits, or studying biological processes, recognizing how substances transition from liquid to solid can enhance your knowledge and skills. Embracing this concept can lead to greater culinary creativity and a deeper appreciation for the intricate mechanisms that govern our world.