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   天然乳化剂 的翻译结果: 查询用时:0.418秒
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天然乳化剂
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  natural emulsifiers
     THE EFFECTS OF NATURAL EMULSIFIERS ON DEHYDRATION OF PRODUCED FLUIDS FROM ASPFLOODED RESERVOIR
     天然乳化剂对三元复合驱采出液破乳的影响
短句来源
     Stabilization effect by natural emulsifiers
     天然乳化剂对食品的稳定作用
短句来源
     The demulsificalion/dehydration of the crude oil from an experimental ASPflooding area of Middle District , Karamay, with additional natural emulsifiers introduced, single or in mixture, by four 3Hlabelled AP type block polyether demulsifiers of HLB value 5.014.5 is studied.
     在克拉玛依二中区三元复合驱先导试验区采出液中外加胶质、沥青质、环烷酸等天然乳化剂进行破乳实验,考察这三种天然乳化剂对四种不同HLB值(亲水亲油平衡值)的AP型非离子破乳剂破乳脱水的影响。
短句来源
  natural emulsifier
     A miracle natural emulsifier: lecithin
     奇妙的天然乳化剂——卵磷脂
短句来源
     The middle transition layer consists metal sulfured, natural emulsifier naphthenic acid from crude oil, emulsifiers added, little amount of mechanical admixture and heavy oil.
     中间过渡层的组成主要是由腐蚀产生的金属硫化物、原油组分中的天然乳化剂环烷酸,与增产措施加入的乳化剂、并且有少量机械杂质和重质油性物。
短句来源
     This paper introduces the improvement functions of TG to the quality of doughs and food products when it is applied in bakery goods, especially bread; and the substitution of TG, as a kind of natural emulsifier and oxidant, for chemically synthesized additives, hence providing a basis for the further research on TG in baking applications.
     简介了TG在烘焙食品中的应用,尤其是面包制作中,对面团的改良和对产品品质的改善作用,以及作为天然乳化剂 和氧化剂来代替化学合成添加剂的功用,为更进一步深入研究TG在烘焙食品中的应用奠定基础。
短句来源
  “天然乳化剂”译为未确定词的双语例句
     The experimental results indicate that asphaltene influences the dehydrating efficiency of the demulsifiers most badly, followed by resin and naphtenic acid.
     实验结果表明,外加的天然乳化剂在一定程度上影响破乳剂的分水速度和脱水率,最终影响破乳效果。
短句来源
     The results indicated the strength of oil - water interfacial film would degrade when the molecule of demulsifiers substitutes those of natual emulsifier.
     研究表明:破乳剂分子顶替原油中天然乳化剂分子,使油水界面膜强度下降,容易破乳脱水。
短句来源
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  natural emulsifiers
The results could be explained by a balance between concentration of surfactants and of natural emulsifiers in the thermoxidized samples.
      
The origin of the oil and the internal content of natural emulsifiers, such as monoglycerides and phospholipids, have a profound influence on its interfacial properties and on the stability of the argan oil-in-water emulsions.
      
Isolation and study of natural emulsifiers of water and oil
      
Separation and investigation of natural emulsifiers for water and crude oils.
      


his paper is a comprehensive review of scientific studies on stabilization and destabilization of waterincrude oil emulsions published in overseas literature last ten years. Two topics are covered: (1) properties of asphaltenes (As)(As as main natural emulsifier in crude oil; structure of As; heteroatoms in As; Colloidal properties of As and As solutions; interfacial properties of As); (2) mechanisms involved in crude oil emulsion breakdown (effects of demulsifiers on interfacial film; partrition of demulsifier...

his paper is a comprehensive review of scientific studies on stabilization and destabilization of waterincrude oil emulsions published in overseas literature last ten years. Two topics are covered: (1) properties of asphaltenes (As)(As as main natural emulsifier in crude oil; structure of As; heteroatoms in As; Colloidal properties of As and As solutions; interfacial properties of As); (2) mechanisms involved in crude oil emulsion breakdown (effects of demulsifiers on interfacial film; partrition of demulsifier between oil and aqueous phases and demulsification).

本文从原油中天然乳化剂的主要组分沥青质的性质及其对原油乳状液稳定性的影响,原油乳状液界面膜性质及破乳剂对界面膜性质的影响等方面综述了近十年来国外在原油乳状液稳定性研究方面的进展。

Sodium caseinate is a kind of natural emulser which has a good function of emulsifi-cation, foam producing and glueyness. However, the high hydrophobic nature of protein influences its function of emulsification. Therefore we make sodium tripolysphate modified based on former experience. The differential thermal analysis curve and the isoelectric point of phosphated sodium caseinate are discussed to prove that it should be successful to make sodium caseinate modified when sodium caseinate is at pH 7 - 9, and...

Sodium caseinate is a kind of natural emulser which has a good function of emulsifi-cation, foam producing and glueyness. However, the high hydrophobic nature of protein influences its function of emulsification. Therefore we make sodium tripolysphate modified based on former experience. The differential thermal analysis curve and the isoelectric point of phosphated sodium caseinate are discussed to prove that it should be successful to make sodium caseinate modified when sodium caseinate is at pH 7 - 9, and it is possible that the protein structure of sodium cseinate will be changed by modifying sodium tripolyhosphate to put phosphate bond into the sodium caseinate.

酪朊酸钠是一种天然乳化剂,具有良好的乳化、发泡、粘着等功能性。但由于其蛋白质的疏水性度高,影响了其乳化功能性,在总结前人经验的基础上,对其进行了三聚磷酸钠改性。通过对磷酸化酪朊酸钠的差热分析曲线和等电点的测定结果的分析讨论,证明了酪朊酸钠在pH7~9之间用三聚磷酸钠进行改性是成功的,通过三聚磷酸钠改性,改变了酪朊酸钠的蛋白质结构,酪朊酸钠分子中加入磷酸酯键是有可能的。

The demulsificalion/dehydration of the crude oil from an experimental ASPflooding area of Middle District , Karamay, with additional natural emulsifiers introduced, single or in mixture, by four 3Hlabelled AP type block polyether demulsifiers of HLB value 5.014.5 is studied. The experimental results indicate that asphaltene influences the dehydrating efficiency of the demulsifiers most badly, followed by resin and naphtenic acid. For every crude oil sample, blank or with natural emulsifier(s) added, the highest...

The demulsificalion/dehydration of the crude oil from an experimental ASPflooding area of Middle District , Karamay, with additional natural emulsifiers introduced, single or in mixture, by four 3Hlabelled AP type block polyether demulsifiers of HLB value 5.014.5 is studied. The experimental results indicate that asphaltene influences the dehydrating efficiency of the demulsifiers most badly, followed by resin and naphtenic acid. For every crude oil sample, blank or with natural emulsifier(s) added, the highest dehydration rate, the largest demulsifier amout in the oil phase separated and the lowest demulsifier amount in the water phase separated are obtained with demulsifier AP211 of HLB value=5.0. These phenomena are reasoned.

在克拉玛依二中区三元复合驱先导试验区采出液中外加胶质、沥青质、环烷酸等天然乳化剂进行破乳实验,考察这三种天然乳化剂对四种不同HLB值(亲水亲油平衡值)的AP型非离子破乳剂破乳脱水的影响。实验结果表明,外加的天然乳化剂在一定程度上影响破乳剂的分水速度和脱水率,最终影响破乳效果。从破乳剂分子本身的结构特性和天然乳化剂的乳化作用等方面对实验结果给予一定的解释。用标记同位素示踪法定量测定了破乳后油和水中的微量破乳剂含量。

 
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