gel initial 中文意思是什麼
gel initial
解釋
初切力-
In order to study the direct relation between oil - base drilling fluid performance and cement job quality, a new developed evaluation method ( artificial core method ) was adopted ; the effects of the oil - base drilling fluid system and its main components on the shear cementing strengths of the first and second interfaces in cementing operation were investigated ; and those of the different mix slurry ratios on the gel strength, initial set time, final set time of slurry and the compressive strength of bond cement were examined too
摘要為了研究油基鉆井液性能和固井質量之間的直接關系，採用新建立的評價方法人工巖心法，考察了油基鉆井液體系及其主要組分對固井作業中第一、第二界面剪切膠結強度的影響規律，以及不同混漿比例下對水泥漿膠凝強度、初凝時間、終凝時間和水泥石抗壓強度的影響規律。 -
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。 -
We emphatically discussed how the sintering environment affected initial permeability ( ui ), and how different contents of zno varied saturation magnetization ( bs ) and curie temperature ( tc ). the factors of affecting temperature stability of ferrites were analyzed. finally, we compared sol - gel auto - combustion way with conventional ceramic method
其中重點探究了燒結條件對鐵氧體起始磁導率_ i的影響以及不同原料配方對鐵氧體飽和磁感應強度bs和居里溫度tc的影響，而且探討了溫度穩定性的產生機理及摻雜co ~ （ 2 + ）對鐵氧體溫度穩定性的影響。
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