gel consistency 中文意思是什麼
gel consistency
解釋
凝膠稠度- gel : n. 凍膠，凝膠（體）；定型發膠。vi. （-ll-） 成凍膠，膠化。
- consistency : n. 1. 無矛盾，相容（性）；始終一貫；穩定（性）；（言行）一致，（色調）調和。2. 堅強，堅定，堅固，結實；堅實度。3. 濃度，稠度；黏度。
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First step of the experiment, the research of terminal point pr ' s value, stannic salt solution consistency and reacts solvent that the influence factor of gel to prepare has been carried on
第一步的實驗，對制備凝膠的影響因素進行了錫鹽溶液濃度、反應終點ph值、反應溶劑的研究。 -
Through a model compound system, acid - base theory for rtv - i silicone rubber was gave. it isbelieved consistency in acidic or basic nature is benefit for rtv - lsilicone compound system, while adverse nature in acid or base will cause unstable compound system and even cause gel. this is summarized as abn rule for matching
本文通過對模型體系的研究，提出了單組份室溫硫化硅橡膠的酸堿理論，該理論認為rtv - 1體系各組份的酸堿性一致對體系穩定性有利，酸堿性相反將傾向于誘發硫化，總結為abn規則。 -
The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties, varietal variation coefficent of gel consistency, peak viscosity, break down, setback is relatively large ; every cooking quality property has a different correlation with eating quality property, initial pasting temperature, finial viscosity, consistency and setback have significant or maximum significant inverse correlation with taste value, while peak viscosity, break down has a postive correlation with taste value, amylose content and protein content are inversely related to taste value, but gel consistency are positively related to taste value another, the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components, the cumulative percent of 4 selected principal components reached 90. 58 %, initial pasting temperature of large second principal components is small, but amylose content and protein content is high, finial viscosity, consistency are large
結果表明，所測定的11項蒸煮食味品質特性及味度值在供試品種間均存在著極顯著的遺傳差異；在蒸煮食味品質特性中，膠稠度、最高粘度、下降粘度值、粘滯峰消減值的品種間變異系數較大；糊化開始溫度、最終粘度、回冷粘滯性恢復值、粘滯峰消減值與味度值呈顯著或極顯著的負相關，而最高粘度、下降粘度值與味度值呈極顯著的正相關，直鏈澱粉和蛋白質含量與味度值呈負相關，而膠稠度與味度值呈正相關；在主成分分析中，被入選的4個主成分的貢獻率達90 58 ，其中第二主成分大的品種，糊化開始溫度低，直鏈澱粉和蛋白質含量高，最終粘度和回冷粘滯性恢復值大。
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