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The cause of dehydrated glucose changing crystal configuration and forming crystal water was analyzed. Then ultrasonic wave and solvent were exerted into the crystallizable solution to change its natures,adjust the formation of crystal water and affect the change of crystal configuration. Finally best combinational conditions of making α-D-glucose and β-D-glucose were obtained from orthorhombic experiment. 以葡萄糖为研究对象，分析了β－D－葡萄糖、无水α－D－葡萄糖易发生晶体构型转变形成结晶水的原因。然后通过施加超声波、溶剂等来改变结晶溶液的特性，以调节结晶水形成，干预晶体构型变化。通过正变试验获得制备无水α－D－葡萄糖和β-D-葡萄糖的最佳条件。 The paper deals with the thermal analysis of monosodium glutamate by means of DSC and TG. The temperature that lost crystal water and molecule dehydrated from gourmet power were measured.The pyrolysis temperature were measured too.The thermal properties of monosodium glutamate were explained in the paper.The result of the thermal analysis is important for the temperature in producing monosodium glutamate and using it. 对市售味精(含量99%)进行了差示扫描量热(DSC)分析和热重(TG)分析,测定了其失水温度和脱水温度及热分解的精确温度,对味精的热化学性质作出了解释。研究结果对生产味精和使用味精的温度条件具有重要意义。 Experimental researches on the process of losing crystal water and thermal decomposition of sodium iron (Ⅲ)ethylenediaminetetraacetate trihydrate(NaFeEDTA·3H2O) have been done by means of TG-DSC thermal graphs. The resultsobtained indicate there were two dehydration stages in 76～185℃ and four decomposition stages over 210℃. And the thermalstability in high temperature had been speculated in this paper with the kinetic parameters of every stage which were obtainedfrom the TG-DSC curves. 本研究采用热重-差示扫描量热(TG-DSC)分析对铁营养强化剂乙二胺四乙酸铁钠合三水(NaFeEDTA·3H2O)的加热脱结晶水及热分解过程进行了研究。发现NaFeEDTA·3H2O 在76～185℃分两个阶段失去全部结晶水,在210℃以上分解,分解过程分四个阶段进行。同时对各分解阶段的热力学曲线进行分析,得出了各阶段的动力学参数,和高温下的稳定时间。
crystal water
结晶水
Experimental researches on the process of losing crystal water and thermal decomposition of sodium iron (Ⅲ)ethylenediaminetetraacetate trihydrate(NaFeEDTA·3H2O) have been done by means of TG-DSC thermal graphs. 本研究采用热重-差示扫描量热(TG-DSC)分析对铁营养强化剂乙二胺四乙酸铁钠合三水(NaFeEDTA·3H2O)的加热脱结晶水及热分解过程进行了研究。 短句来源 Effect of Ultrasonic Wave and Solvent on Glucose Crystal Configuration and Crystal Water 超声波和溶剂影响葡萄糖晶体构型与结晶水含量机理研究 短句来源 The cause of dehydrated glucose changing crystal configuration and forming crystal water was analyzed. 以葡萄糖为研究对象，分析了β－D－葡萄糖、无水α－D－葡萄糖易发生晶体构型转变形成结晶水的原因。 短句来源 Then ultrasonic wave and solvent were exerted into the crystallizable solution to change its natures,adjust the formation of crystal water and affect the change of crystal configuration. 然后通过施加超声波、溶剂等来改变结晶溶液的特性，以调节结晶水形成，干预晶体构型变化。 短句来源 “crystal water”译为未确定词的双语例句
This paper investigated the changes of rice starch crystal,water content,dry starch content,starch gelatinization ratio,fat content,total nitrogen,and degradable nitrogen,during the high temperature α-gelatinization process. 作者研究了高温流化α-化工艺中大米淀粉晶粒、水分、绝干淀粉含量、糊化率、脂肪含量、总氮和可降解氮的变化。 短句来源 
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The results suggest that the reduction in tablet hardness is dependent on the dehydration of crystal water, and the values of the slopes indicate that the bonding energy of the unpulverized sample was stronger than that of the pulverized sample.
As a result, a three-dimensional framework of [Ca(H2O)H2Edta)] with built-in crystal water molecules is formed.
Its ionic structure is composed of [NiL]2+ complex cations, ClO4- outer-spheric anions, and crystal water molecules.
Under storage in light, the compounds decompose from the surface; in darkness I and II are stable, whereas III and IV can lose part of the crystal water.
The structures are built up of [RuNOCl5]2- (I, IV), [RuNOCl4OH]2- (II, III), and [RuNOCl4(H2O)]- (IV) complex anions, (n‐Bu4N)+ cations, and crystal water molecules (III, IV).
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