gels

1.Eggwhite gels when cooked.

蛋白一煮便成凝胶状。

2.This liquid gels faster in cold weather.

这种液体天冷时凝得快些。

3.Another transparent gels with open-cell structure could be obtained by bicontinuous microemulsion polymerization using potassium perman...

研究证实,在保持聚合过程相对稳定的前提下,微乳液聚合物凝胶与初始微乳液在构具有相似性。

4.Agglomeration is a serious problem in production of ceria using cerium hydroxide as precursor.Destroying the stabality of hydroxide gels by heating is the basis of deagglomeration.

团聚的控制是氢氧化铈为前驱体制备纳米氧化铈工艺的关键所在,通过加热来破坏氢氧化铈凝胶的稳定性是进行解聚的基础。