peak viscosity 中文意思是什麼
peak viscosity
解釋
最大粘度-
Increasing ultrasound intensity in the range of cavitation threshold and cavitation peak value, decreasing monomer concentration and increasing the temperature make the induction period shorter. under optimized reaction conditions, the conversion of ba can reach 90 % in 11 min at high n2 flow rate the viscosity average molecular weight of the obtained pba reaches 5. 24 106. the molecular weight of pba varies with ultrasonic irradiation time, indicating that the ultrasonic induced emulsion polymerization is dynamic and quite complicated, polymerization of monomer as well as degradation of polymer occurs concomitantly
一、實現了無常規化學引發劑存在下的超聲輻照引發丙烯酸正丁酯（ ba ）間歇乳液聚合，制備了pba納米粒子，在11min內轉化率達到90 ，分子量達5 . 24 10 ~ 6 ，隨反應時間的延長而降低，表明超聲輻照引發乳液聚合是一個動態的復雜過程，單體的聚合和聚合物的降解同時發生。 -
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。 -
Cassava root is used for carbohydrate source in tropical region. quality of cassava starch is variable and affected by many factors. an attempt was made to evaluate the effect of peeling, washing and drying on starch purity and starch paste viscosity. paste viscosity were based on results of rapid visco analysis ( rva ). the results of this study revealed that : peeling, washing and drying temperature significantly affected cassava starch purity and starch paste viscosity. the starch from unpeeling root had a dullness color, but had higher peak viscosity, trough, final viscosity, breakdown and setback than that of starch from peeling root. more washing not only increased starch purity, but also improved starch past characteristics, such as peak viscosity, trough, final viscosity, setback and pasting temperature. different drying temperature had no effect on starch whiteness. starch purity had a little increase with drying temperature increasing. in general trend, starch dried at higher temperature had higher peak viscosity, trough, breakdown, final viscosity and higher setback
木薯在熱帶地區是碳水化合物的主要來源.木薯澱粉的品質受許多因素的影響.本項研究著重探討澱粉提取過程中，削皮、水洗、乾燥溫度對澱粉純度、白度和澱粉糊化粘度的影響.結果表明，未削皮的澱粉樣品色發灰，但具有比削皮處理高的峰值粘度、 95最後粘度、 50時粘度、峰值降和持久性.增加水洗次數，不但能增加澱粉純度，還可提高澱粉高峰值粘度、 95最後粘度、 50時粘度、持久性和糊化溫度.不同乾燥溫度對澱粉白度無影響，但澱粉純度隨乾燥溫度的提高而稍稍增加.通常高的乾燥溫度有高的峰值粘度、 95最後粘度、峰值降、 50時粘度和持久性 -
However, the degree of dominance for all measurements are incomplete or partial with an exception of peak viscosity in which the complete dominant gene effects is observed
除高峰黏度為完全顯性外，各該黏度測定值概呈不完全或部份顯性。 -
Data from regression lines of wr on vr and yr and ( wr + vr ) indicate that lower peak viscosity, lower hot - paste viscosity, lower breakdown viscosity, higher setback viscosity and higher consistency viscosity are dominant and cool viscosity is ambidirectional
圖析顯示：低高峰黏度、低熱糊黏度、低崩解黏度、高回饋黏度及高膠質黏度為相對顯性；冷糊黏度為雙向顯性。 -
In addition, the research suggested that amylose content in annong waxy 1 was extremely low, and its viscosity parameters including pasting temperature, peak viscosity, hold - through, break - down, final viscosity, set - back, peak time and stirring were lower and extremely low
但「安農糯1 」籽粒硬度的值較低，表現為軟質，直鏈澱粉含量表現極低的值，糊化溫度、高峰粘度、低谷粘度、稀懈值、最後粘度、反彈值、峰值時間和攪拌值等8個粘度儀參數均表現較低或極低的值。
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