gels

This paper summarizes the development and prospective applications of aero-gels.

综述了气凝胶材料的发展及潜在的应用前景.

The mechanical strength of the gels made from RPI and MPI was much higher than that of a SPI gel.

其中RPI和MPI凝胶的机械强度远高于SPI凝胶。

Future research may include work to increase the gels'strength.

进一步的研究方向包括提高凝胶的强度.

In this paper the infrared spectral changes and thermal gravimetric analysis of the gels formed with carboxymethyl hydroxypropyl guar gum ( CMHPG) cross linked with metal ions ( Fe 3+, Cr 3+, Ti 4+) have been studied.

本文研究了金属离子Fe3＋，Cr3＋，Ti4＋交联羧甲基羟丙基瓜胶的红外光谱及其冻胶的热失重行为。

Objective To establish a culture model of human nasal gland ( HNG) cells in collagen gels.

目的建立人鼻粘膜腺体细胞的胶原蛋白凝胶内培养模型。

Agar gels are extensively used for growing microorganisms and tissue cultures.

现在广泛应用于组织培养和微生物培养.

The two-handed UV Lamp dries all UV topcoats, gels, and acrylics.

双手紫外灯可光疗紫外表层剂凝胶和水晶甲.

Umbilical artery rings and umbilical vein rings embedded in three-dimensional collagen gels in DMEM/ F12 ( 1:1) serum-free medium grew well. The new outgrows were positive by CD34 immunohistochemistry.

脐动脉环和脐静脉环在胶原凝胶和DMEM/F12（1：1）无血清培养基中生长良好，CD34免疫组织化学鉴定其为新生的血管。

Glass bead gels need not be hydrated prior to use.

玻璃珠凝胶在使用之前不需要水化.

Some dishes-the powdered, freeze-dried foie gras, the foams and mousses and gels-are positively playful, presented in airline catering boxes, fake caviar tins and little lacquered containers.

一些菜品冻干鹅肝粉，以及泡沫、慕思和冻胶非常好玩，它们放在了航空公司的餐盒、仿鱼子酱罐头和小漆盒里。

The rice starch gels strength properly decreased and the flexility enhanced by addition of starch acetate.

淀粉醋酸酯的添加可以适度降低大米淀粉凝胶的强度,提高淀粉凝胶的柔韧性.

Methods HNG cells were cultured on floating collagen gels.

方法采用胶原凝胶上悬浮培养。

Gels are three-dimensional network macromolecule polymers absorbing liquid medium, which can exchange substance and energy with outside surroundings.

凝胶是吸收了液体介质的三维高分子网络聚合物，能够与外界进行物质和能量的交换，具有吸收性和缓释性。

The effect of DEAM contents and pH on the conformation of P ( DEAM co MAA) may find some uses in the design and synthesis of novel sensitive gels.

P（DEAM-co-MAA）构象随其组成和pH变化的这种性质有可能在新型敏感性凝胶的合成设计上获得应用。

Clinical evaluation of treatment children burn with porcine dermal collagen gels

猪真皮胶原胶治疗小儿烧伤的临床评价

The effects of two protein additives, namely, egg white powder and wheat gluten, on the gel properties of bighead surimi were investigated by testing the texture and microstructure of the surimi gels. SDS-polyacrylamide gel electrophoresis ( SDS-PAGE) was used to investigate the corresponding mechanism.

通过检测鱼糜凝胶的质构及微观结构，研究了鸡蛋清蛋白和谷朊粉两种蛋白类添加剂对鳙鱼鱼糜凝胶特性的影响，并采用SDS-聚丙烯酰胺凝胶电泳（SDS-PAGE）对相关作用机理进行分析。

A universal UV sealant to protect all acrylics, wraps and gels.

保护所有水晶甲 、 假甲和凝胶甲的常用紫外线光疗密封剂.

Add adequate PF-THIN to reduce the viscosity and gels of the mud.

加入适量的PF - HIN, 以降低泥浆的粘度和切力.

Alternatively the gels may be destained electrophoretically.

凝胶脱色的另一方法是电泳法.

These liabilities prompted development of agarose and agarose-acrylamide gels.

这些不稳定性促使琼脂糖和琼脂糖 -- 丙烯酰胺凝胶的发展.

Experts recommend carrying hand gels to clean your hands in case you can't use the restroom.

专家建议携带洗手液以防卫生间不能使用。

This liquid gels faster in cold weather.

这种液体天冷时凝结得快些.

LBG also interacts with xanthan and carrageenan helices to form rigid gels.

LBG还 可与黄原胶和角叉胶单环反应,形成坚硬凝胶.

Soy protein isolate ( SPI) and plaster were used to mimic the gelation of traditional tofu to investigate the effects of intermolecular forces on formation and texture properties of soy protein gels.

本实验用大豆分离蛋白模拟传统豆腐的凝胶形成过程，研究分子间作用力对大豆蛋白凝胶形成过程及质构特性的影响。

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。

Rice starch produces opaque gels useful for baby food.

大米淀粉生产不透明凝胶制作婴儿食品.

Improvement of phase change performances of dibasic sodium phosphate Modification of Ce ( SO_4)_2 on Phosphosilicate Gels used as Proton Conductors

十二水磷酸氢二钠相变性能改进研究硫酸高铈对磷硅酸盐凝胶质子导体的改性处理

Oil based make-up , suntan oil, hair gels and sprays.

油性的 化妆, 防晒霜, 发胶和发喷.

Establishment of dermal equivalent culture model Method The HNG cells were cultured in collagen gels.

成纤维细胞胶原凝胶培养研究方法采用胶原蛋白凝胶内培养。

Eggwhite gels when cooked.

蛋白一煮便成凝胶状.