gelatinous

简明释义

英[dʒəˈlætɪnəs]美[dʒəˈlætɪnəs]

adj. 凝胶状的，胶状的

英英释义

单词用法

同义词

反义词

例句

1.The farinaceous , extensible, gelatinous and baking features of the mixed wheat flour were studied.

研究了混合后小麦粉的粉质、 拉伸、糊化及烘焙特性。

2.This paper studied the fabrication technique of gelatinous confections with dietary fibre without sucrose.

主要介绍无蔗糖膳食纤维软糖的研制过程。

3.Mucopolysaccharides are gelatinous, slimy, or sticky molecules composed of units or that are related to hexoses.

粘多糖是一种胶质粘稠的分子，其单体分子与己糖有关。

4.This tumor has gelatinous material within it .

肿瘤内含胶冻样物质。

5.MTC pastes cured at elevated temperature in alkalis environment can yield amount of gelatinous hydrate to solidify mud.

MT C浆在高温碱性环境中能够生成大量凝胶水化产物，使泥浆固化。

6.The cell cytoplasm is filled with a gelatinous substance.

细胞质是一种使细胞充满的凝胶状物质。

7.Frequently, dewatering of sludges is difficult, especially when of gelatinous consistency.

通常来说，污泥脱水是困难的，特别是属于胶粘状稠厚污泥时。

8.The gelatinous brain moved into the spotlight, as resistant to study as a giant mass of tightly packed cold spaghetti.

于是，凝胶状的大脑引发了大众的关注，正如当初人们拒绝研究那一大团紧紧包裹在一起的冷掉的通心粉状物质一样。

9.The gelatinous, floating pancake is known as a SCOBY (for symbiotic colony of bacteria and yeast).

这种胶状物，漂浮的薄饼，称为SCOBY（细菌和酵母共生体）。

10.The dessert had a smooth, gelatinous (明胶状的) texture that melted in my mouth.

这道甜点有一种光滑的gelatinous（明胶状的）质地，在我嘴里融化。

11.After boiling, the broth turned gelatinous (明胶状的) as it cooled.

煮沸后，汤在冷却时变得gelatinous（明胶状的）。

12.The gelatinous (明胶状的) substance in the can was hard to pour out.

罐子里的gelatinous（明胶状的）物质很难倒出来。

13.His hair gel has a gelatinous (明胶状的) consistency that helps style and hold.

他的发胶有一种gelatinous（明胶状的）稠度，有助于造型和固定。

14.The gelatinous (明胶状的) layer on top of the soup indicated it was rich in collagen.

汤上面的gelatinous（明胶状的）层表明它富含胶原蛋白。

作文

In the realm of culinary arts, texture plays a crucial role in how we perceive and enjoy food. One interesting texture that often evokes curiosity is that of a gelatinous (胶状的) substance. The term 'gelatinous' refers to a jelly-like consistency, which can be found in various dishes across different cultures. From the delicate wobble of a well-made panna cotta to the rich, thick broth of a traditional soup, the gelatinous (胶状的) quality can transform an ordinary meal into an extraordinary experience. Take, for instance, the classic French dish known as aspic. This dish is made by setting meat, vegetables, or even fruits in a savory or sweet gelatin. The result is a visually stunning presentation that captures attention with its gelatinous (胶状的) form. When served chilled, aspic not only pleases the eye but also provides a unique mouthfeel that is both refreshing and intriguing. The gelatinous (胶状的) nature of the aspic allows it to hold flavors beautifully, making each bite a delightful surprise. Another example can be found in Asian cuisine, particularly in dishes like jellied desserts or certain types of soups. For instance, the Chinese dessert known as 'grass jelly' has a gelatinous (胶状的) texture that is both soothing and satisfying. Made from the leaves of the Mesona chinensis plant, this dessert is often served with syrup or mixed with fruit. Its gelatinous (胶状的) consistency makes it a popular choice during hot summer months, providing a cool and refreshing treat. In addition to its culinary applications, the term gelatinous (胶状的) can also apply to other contexts, such as biology and chemistry. In the natural world, we encounter gelatinous (胶状的) organisms like jellyfish, which are primarily composed of water and have a soft, translucent body. This gelatinous (胶状的) structure allows them to float gracefully through the water while serving as a reminder of the diverse forms life can take. Furthermore, in the field of food science, understanding the properties of gelatinous (胶状的) substances is crucial for creating new food products. Scientists study how different ingredients interact to form gels, which can enhance the texture and stability of food items. This knowledge is particularly important in the production of low-fat or reduced-calorie foods, where achieving a desirable gelatinous (胶状的) texture can greatly improve consumer acceptance. In conclusion, the word gelatinous (胶状的) encompasses a fascinating range of meanings and applications. Whether in the kitchen, the laboratory, or the ocean, this term invites us to explore the unique textures and forms that exist in our world. Embracing the gelatinous (胶状的) elements of food not only enhances our culinary experiences but also deepens our appreciation for the complexities of nature. So next time you encounter something that is gelatinous (胶状的), take a moment to savor its texture and consider the story behind it.

在烹饪艺术的领域，质地在我们感知和享受食物的过程中扮演着至关重要的角色。一个有趣的质地常常引发好奇心，那就是gelatinous（胶状的）物质。‘gelatinous’这个词指的是一种像果冻一样的稠度，这种稠度可以在不同文化的各种菜肴中找到。例如，从精致的意大利奶冻的摇晃，到传统汤品的浓厚厚汤，gelatinous（胶状的）特性可以将普通的餐点转变为非凡的体验。 以经典的法式菜肴明胶料理为例。这道菜通过将肉类、蔬菜甚至水果放入咸味或甜味的明胶中制成。结果是一种视觉上令人惊叹的呈现，凭借其gelatinous（胶状的）形态吸引了人们的注意。当冷却后上桌，明胶料理不仅取悦了眼睛，还提供了一种独特的口感，让人既清新又充满好奇。gelatinous（胶状的）明胶特性使其能够完美地保持风味，使每一口都成为令人愉悦的惊喜。 另一个例子可以在亚洲美食中找到，尤其是在一些果冻甜点或某些类型的汤中。例如，中国的草莓果冻甜点具有一种gelatinous（胶状的）质地，既舒缓又令人满意。它是用中国薄荷植物的叶子制作的，通常配有糖浆或与水果混合。这种gelatinous（胶状的）质地使其成为炎热夏季的热门选择，提供了清凉又解暑的美味。 除了在烹饪应用中的使用，gelatinous（胶状的）一词在其他上下文中也适用，例如生物学和化学。在自然界中，我们会遇到像水母这样的gelatinous（胶状的）生物，它们主要由水组成，具有柔软、半透明的身体。这种gelatinous（胶状的）结构使它们能够优雅地漂浮在水中，同时提醒我们生命可以采取多种多样的形式。 此外，在食品科学领域，了解gelatinous（胶状的）物质的特性对于创造新食品产品至关重要。科学家们研究不同成分如何相互作用形成凝胶，这可以增强食品的质地和稳定性。这一知识在生产低脂或低卡路里食品时尤为重要，因为实现理想的gelatinous（胶状的）质地可以极大提高消费者的接受度。 总之，gelatinous（胶状的）这个词涵盖了广泛的含义和应用。无论是在厨房、实验室还是海洋中，这个术语都邀请我们探索我们世界中独特的质地和形式。拥抱食品中的gelatinous（胶状的）元素不仅增强了我们的烹饪体验，也加深了我们对自然复杂性的欣赏。因此，下次当你遇到某种gelatinous（胶状的）东西时，请花一点时间去品味它的质地，并考虑它背后的故事。