gels

简明释义

英[dʒelz]美[dʒelz]

n. 凝胶剂；定型发胶（gel 的复数）

v. 形成胶体（gel 的第三人称单数）

n. （Gels）人名；（英）格尔斯

英英释义

单词用法

同义词

反义词

例句

1.It is also important that marathoners use the long run to experiment with taking energy gels during long runs.

同样重要的是，马拉松选手可以利用长距离跑在长距离跑途中试吃能量凝胶。

2.Then they grew human mesenchymal stem cells - the precursors of bone, muscle and many other tissue types - on the gels.

然后在凝胶上培育人体间质干细胞——骨骼、肌肉和其他组织类型的前体。

3.“When gels weren’t needed, ” says Ludes, “we often used lights as small as 150 watts.”

Ludes说，“我们经常使用150瓦的小功率灯（这句话前面还有一句是“Whengelsweren'tneeded”，不才本人绞尽脑汁也不明白是什么意思，望高手不吝赐教。 译者注）”。

4.Sales of cleansing milks, creams, and gels have doubled over the past decade.

在过去10年中，洁面乳、面霜以及发胶的销售已经增长了一倍。

5.The gels are "thermally reversible, " which means heating them turns them back into a liquid.

这种凝胶剂具有“热可逆性”，即加热可以使其恢复成液体状态。

6.The company also produces shaving gels and creams, hair care products and deodorants.

该公司还生产剃须膏、面霜、护发产品以及除臭剂。

7.The mixture slowly gels as it cools down.

混合物在冷却时慢慢凝胶化。

8.After a few hours in the fridge, the dessert finally gels.

在冰箱里放了几个小时后，甜点终于凝固了。

9.This hair product gels nicely, giving a strong hold.

这个发型产品定型得很好，能保持强力固定。

10.The artist used a medium that gels when mixed with water.

艺术家使用了一种与水混合时会凝胶化的媒介。

11.As the solution gels, it becomes easier to handle.

当溶液凝胶化时，它变得更容易处理。

作文

In the world of science and cooking, the term gels refers to a semi-solid state that is formed when a liquid thickens and stabilizes. This transformation can occur through various methods, including the addition of gelling agents or the application of heat. Understanding how gels work is essential for both chefs and scientists, as it allows them to manipulate textures and create unique culinary and experimental experiences. For instance, in the culinary arts, gels are often used to create desserts like panna cotta or fruit jellies. These dishes rely on ingredients such as gelatin or agar-agar to achieve their characteristic texture. When a chef prepares a dessert, they must carefully measure the amount of gelling agent to ensure the right consistency. Too little will result in a runny mixture, while too much can lead to an overly firm product. This delicate balance is what makes working with gels both challenging and rewarding. Moreover, the science behind gels extends beyond the kitchen. In laboratories, researchers utilize gels in various applications, including drug delivery systems and tissue engineering. For example, hydrogels are a type of gel that can hold large amounts of water and are often used in medical applications. They can encapsulate drugs and release them slowly into the body, which is crucial for treating chronic conditions. The ability to control the release rate of medication using gels can significantly improve patient outcomes. Additionally, the study of gels has led to advancements in materials science. Scientists are exploring how different types of gels can be engineered to create new materials with specific properties. For instance, researchers have developed self-healing gels that can repair themselves when damaged. This innovation holds great promise for the future of engineering and manufacturing, as it could lead to more durable products. In conclusion, the concept of gels plays a vital role in both culinary and scientific fields. Whether it's creating a delicious dessert or developing cutting-edge medical technologies, understanding the properties and behaviors of gels is crucial. As we continue to explore the potential of gels, we may unlock new possibilities that enhance our everyday lives. The versatility of gels demonstrates the interconnectedness of food and science, reminding us that even the simplest ingredients can lead to remarkable innovations.

在科学和烹饪的世界中，术语gels指的是一种半固态状态，当液体变稠并稳定时形成。这种转变可以通过各种方法发生，包括添加凝胶剂或施加热量。理解gels的工作原理对厨师和科学家都至关重要，因为这使他们能够操纵质地，创造独特的烹饪和实验体验。 例如，在烹饪艺术中，gels常用于制作甜点，如奶冻或果冻。这些菜肴依赖于明胶或琼脂等成分来达到其特征质地。当厨师准备甜点时，他们必须仔细测量凝胶剂的量，以确保正确的稠度。太少会导致混合物流动，太多则可能导致产品过于坚硬。这种微妙的平衡使得与gels的合作既具挑战性又令人满意。 此外，gels背后的科学超越了厨房。在实验室中，研究人员利用gels进行各种应用，包括药物输送系统和组织工程。例如，水凝胶是一种可以保持大量水分的gel，通常用于医疗应用。它们可以封装药物并缓慢释放到体内，这对于治疗慢性病至关重要。使用gels控制药物释放速率的能力可以显著改善患者的结果。 此外，对gels的研究推动了材料科学的发展。科学家们正在探索如何工程化不同类型的gels以创造具有特定属性的新材料。例如，研究人员开发了自愈合凝胶，当受损时可以自行修复。这项创新对工程和制造的未来充满希望，因为它可能导致更耐用的产品。 总之，gels的概念在烹饪和科学领域中发挥着重要作用。无论是制作美味的甜点还是开发尖端医疗技术，理解gels的特性和行为都是至关重要的。随着我们继续探索gels的潜力，我们可能会解锁增强日常生活的新可能性。gels的多功能性展示了食物与科学的相互联系，提醒我们即使是最简单的成分也能带来显著的创新。