... 吸附电势：adsorption potential 吸附蛋白，附着蛋白：attachment protein 吸附，吸收：adsorb ...
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因此，啤酒泡沫的稳定性来源于一种很强的吉布斯-马朗戈尼效应，这种效应在吸附的蛋白质可以有效改变表面张力时是最优化的。
Beer foam stability is thus promoted by a strong gibbs-marangoni effect, which is optimized when absorbed proteins are efficient at changing the surface tension.
实验结果表明，随着接枝率的提高，改性聚砜膜抗蛋白质吸附污染的能力显著增强。
It was shown that the modified membranes with higher grafting rate expressed better anti-fouling ability in the ultrafiltration of protein solutions.
柠檬酸铝具有拮抗石英吸附膜蛋白的作用。
The aluminium citrate could strongly inhibit the adsorptive activity of quartz.
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