gelation

简明释义

英[dʒɪˈleɪʃən]美[dʒelˈeɪʃən]

n. [物化] 凝胶化；冻结

英英释义

单词用法

同义词

反义词

例句

1.The lp - 2 chemical grout is a strengthened lignin chemical liquid consisting of wood pulp waste liquid, bridging agent and gelation agent.

该注浆工程中采用LP-2型化学浆液，它是以纸浆废液为主剂，加上桥联剂、胶凝剂为辅剂的强化木质素的化学浆液。

2.In addition, the blending resin can increase the gelation temperature of plasticized paste and the latter went up with the increase of the former.

掺混树脂使增塑糊凝胶化温度升高并随掺混树脂的用量增加而增加。

3.The results showed that each of above washing effectively accelarated gelation, but the washing Cycles should not more than three times.

结果表明各种漂洗方法均能提高产品的凝胶性，但漂洗次数不能过多。

4.The gelation time shortened and the strength of the gel strengthened as the concentration increased.

成胶时间随浓度的升高而缩短，凝胶强度随浓度的升高而增大。

5.The effect of gelation time by different factor was inspected.

加入不同抗凝胶剂，可以延长凝胶时间；

6.Hollow fiber NF membrane was prepared with blending of PVDF as the second component polymer and CTA, and by spinning process with gelation method.

以聚偏氟乙烯(PVDF)为第二组分聚合物与三醋酸纤维素(CTA)共混，通过冻胶法纺丝工艺制备成中空纤维纳滤膜。

7.Various methods for the characterization of the gelation degree of thermoplastic starches are reviewed.

并对表征热塑性淀粉塑化程度的各种方法进行了总结和评述。

8.The process of gelation is crucial in making jelly, where the mixture thickens and forms a gel.

在制作果冻的过程中，凝胶化的过程至关重要，混合物变稠并形成凝胶。

9.In cooking, gelation can be observed when adding gelatin to a warm liquid.

在烹饪中，当向温热液体中添加明胶时，可以观察到凝胶化现象。

10.The gelation of agar is used in microbiology to create solid media for bacterial cultures.

在微生物学中，琼脂的凝胶化用于创建细菌培养的固体培养基。

11.Understanding the gelation process helps in the development of new food products.

理解凝胶化过程有助于新食品产品的开发。

12.The gelation temperature is a critical factor in the production of gel-based desserts.

在生产凝胶类甜点时，凝胶化温度是一个关键因素。

作文

Gelation is a fascinating process that occurs in various scientific and culinary contexts. It refers to the transformation of a liquid into a gel-like state, which can be observed in many substances, such as gelatin, agar, and certain proteins. The phenomenon of gelation (凝胶化) is not only crucial for food preparation but also plays a significant role in biotechnology and material sciences. In the culinary world, gelation (凝胶化) is perhaps most commonly associated with the making of desserts like jellies and panna cotta. When gelatin is dissolved in warm water and then cooled, it undergoes gelation (凝胶化), forming a semi-solid structure that holds its shape while still retaining some fluidity. This process is essential for creating the delightful textures that we enjoy in many sweets. Chefs often experiment with different concentrations of gelatin to achieve the desired firmness or softness in their dishes. Beyond the kitchen, gelation (凝胶化) is important in the field of pharmaceuticals. Many medications are delivered in gel form because this allows for better absorption by the body. The gelation (凝胶化) of certain polymers can create drug delivery systems that release medication slowly over time, improving efficacy and patient compliance. This application highlights the versatility of gelation (凝胶化) in enhancing the effectiveness of medical treatments. In material sciences, gelation (凝胶化) plays a crucial role in the development of various materials, including hydrogels used in wound dressings and contact lenses. These hydrogels are formed through the gelation (凝胶化) of polymer solutions, which allows them to absorb large amounts of water while maintaining their structure. The ability to manipulate the gelation (凝胶化) process enables scientists to create materials with specific properties tailored for particular applications. The study of gelation (凝胶化) is not only limited to its practical applications; it also poses intriguing questions about the underlying mechanisms that drive this transformation. Researchers are continuously exploring how different factors, such as temperature, concentration, and pH levels, influence the gelation (凝胶化) process. Understanding these parameters can lead to innovations in both food science and materials engineering. Moreover, the environmental implications of gelation (凝胶化) cannot be overlooked. With the growing interest in sustainable practices, scientists are investigating natural gelling agents that can replace synthetic ones in various applications. This shift towards more eco-friendly alternatives is paving the way for new discoveries in the realm of gelation (凝胶化). In conclusion, gelation (凝胶化) is a multifaceted process that bridges the gap between culinary arts, pharmaceuticals, and material sciences. Its significance extends beyond mere texture in food; it is a vital component in the development of innovative products and technologies. As we continue to explore the complexities of gelation (凝胶化), we unlock new possibilities that enhance our lives and contribute to advancements in various fields. Whether in the form of a delicious dessert or a cutting-edge medical treatment, gelation (凝胶化) is an essential process that showcases the beauty of science in everyday life.

凝胶化是一个迷人的过程，它在各种科学和烹饪环境中发生。它指的是液体转变为凝胶状态的过程，这种现象可以在许多物质中观察到，例如明胶、琼脂和某些蛋白质。凝胶化不仅对食品准备至关重要，而且在生物技术和材料科学中也起着重要作用。 在烹饪世界中，凝胶化最常与制作甜点如果冻和奶冻相关。当明胶溶解在温水中然后冷却时，它经历了凝胶化，形成一种半固体结构，保持形状的同时仍保留一些流动性。这个过程对于创造我们在许多甜品中享受的愉悦口感至关重要。厨师们常常尝试不同浓度的明胶，以达到他们菜肴所需的坚硬或柔软程度。 在厨房之外，凝胶化在制药领域也很重要。许多药物以凝胶形式给药，因为这可以更好地被身体吸收。某些聚合物的凝胶化可以创建缓慢释放药物的输送系统，提高疗效和患者依从性。这一应用突显了凝胶化在提高医疗治疗效果方面的多功能性。 在材料科学中，凝胶化在各种材料的发展中发挥着关键作用，包括用于伤口敷料和隐形眼镜的水凝胶。这些水凝胶是通过聚合物溶液的凝胶化形成的，使它们能够吸收大量水分，同时保持其结构。操纵凝胶化过程的能力使科学家能够创造具有特定属性的材料，专门用于特定应用。 对凝胶化的研究不仅限于其实际应用；它还提出了有关驱动这种转变的基本机制的有趣问题。研究人员不断探索温度、浓度和pH值等不同因素如何影响凝胶化过程。理解这些参数可以导致食品科学和材料工程的创新。 此外，凝胶化的环境影响也不容忽视。随着对可持续实践的日益关注，科学家们正在研究可以替代各种应用中合成凝胶剂的天然凝胶剂。这一向更环保替代品的转变正在为凝胶化领域的新发现铺平道路。 总之，凝胶化是一个多面向的过程，它连接了烹饪艺术、制药和材料科学。它的重要性超越了食品中的单纯质地；它是开发创新产品和技术的重要组成部分。随着我们继续探索凝胶化的复杂性，我们解锁了新的可能性，提升了我们的生活并促进了各个领域的进步。无论是在美味的甜点中还是在尖端的医疗治疗中，凝胶化都是一个展示日常生活中科学之美的重要过程。