同性带电粒子间的碰撞作用减少凝聚率。
Encounters of like charges act to diminish the coagulation rate.
通过提高凝聚率，可以改善不同纤维的缠棉情况。
Try to improve the condensing rate in order to reduce the entanglement of fibers.
方法以微囊的药物包封率为制备工艺优化指标，利用复凝聚法，通过正交实验得出微囊的最佳制备工艺条件。
Methods the orthogonal experimental design adopting the standard of drug encapsulation was applied to optimize the preparation procedure of the microcapsules by the complex coacervation method.
利用以前提出的参数化的夸克传播子，计算了夸克的真空凝聚值和QCD真空的张量感应率。
Using the parameterized quark propagator proposed by us in our previous publication, the quark vacuum condensates and tensor susceptibility of QCD vacuum have been calculated.
应用数值计算的方法计算了谐振势阱中有弱相互作用的玻色气体凝聚的临界温度和基态占据率。
The critical temperature and the ground state fraction of weakly interacting Bose Einstein condensation in a harmonic potential trap are calculated with numerical method.
当转化率大于30.9％时，胶乳粒的凝聚程度大于胶乳粒的生成速度。
When the value of conversion exeessed 30. 9%, the agglutination degree of the emulsion particles surpassed the formation speed of the particles.
对于一定的薄膜名义厚度，硅油基底温度越高，中心区域的凝聚体覆盖率越小。
The film thickness corresponding to the saturation coverage ratio decreases obviously with the increase of the substrate temperature.
方法：以微囊的药物包封率为制备工艺优化指标，利用复凝聚法，通过正交实验得出微囊的最佳制备工艺条件。
Method: the orthogonal experimental design adopts the standard of drug encapsulation and optimizes the preparation procedure of the microcapsules by the complex coacervation method.
结果鱼精蛋白凝聚法可以准确测定不同溶解性质药物脂质体的包封率；
The encapsulation efficiency determined by the sephadex chromatography method and protamine aggregation method was compared.
利用该方法研究了煤烟凝聚粒子的散射问题，讨论了分形煤烟凝聚粒子的散射强度随凝聚粒子的形状、结构、相对折射率及入射波波长变化的情况。
The structure of the carbon aggregate particles is simulated with the fractal theory and the problem of the electromagnetic absorption by the soot aggregates is discussed.
由多元线性回归方程得出冰淇淋的凝聚性、硬度、黏附性等质构参数能够影响冰淇淋的膨胀率。
The overrun of each ice cream was measured and correlated with the texture attributes by analysis of multiple linear regression. The cohesiveness, hardness and the adhesiveness of ice cream were f…
由多元线性回归方程得出冰淇淋的凝聚性、硬度、黏附性等质构参数能够影响冰淇淋的膨胀率。
The overrun of each ice cream was measured and correlated with the texture attributes by analysis of multiple linear regression. The cohesiveness, hardness and the adhesiveness of ice cream were f…
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