本文叙述了聚醋酸乙烯酯对瓦楞原纸强度影响的试验和分析。
Test and analysis were made to investigate the influences of polyvinyl acetate on the strength of corrugated paper.
衍射结果表明，淀粉醋酸酯和原淀粉的结晶结构完全不同，说明在取代过程中，原淀粉的结晶结构遭到破坏。
The results of X-ray diffraction show that the crystal structure of high amylose starch and the starch acetate differs greatly, which implies that the crystal structure is damaged during substitution.
对淀粉醋酸酯的性质研究表明，与原淀粉相比，玉米淀粉醋酸酯糊化液表现出黏度增加、透明度提高、凝沉性减弱的特点。
The research on its properties demonstrated that compared with corn starch, it has a higher viscosity, better clarity and lessened tendency to gel.
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