提出了有机溶剂和水协同增溶CTAB形成凝胶的机理。
So we suppose that CTAB is a synergistically solubilized by water and organic solvents in the gel.
本发明是系药物与能形成凝胶的辅料制成的均匀的混合物。
The invention is uniform mixture made by medicine and auxiliary material capable of forming gel.
IR 及理论分析结果表明，该凝胶因子是通过氢键、离子聚集体或金属配位作用聚集、自我组装形成凝胶的。
PAATEA gelator self-assembles into molecular gel by hydrogen bond, ionomer or metal coordination, which was proved by the FT-IR and theoretics analysis.
一种不能形成凝胶的低盐蛋白质溶液是由动物肌肉组织通过形成酸性蛋白质水溶液、过滤所述酸性蛋白质水溶液除去盐和酸获得的。
A low salt protein solution not capable of forming a gel is obtained from animal muscle tissue by forming an aqueous acidic protein solution which is filtered to remove salt and acid.
这种胶原蛋白是高度水合的，它形成了一种凝胶，有水一样的性质。
This collagen is highly hydrated and it forms a gel that has water-like properties.
研究人员发现，这种凝胶不仅能触发新细胞生长，也有助于形成一种附着机制让新生的牙细胞相互‘锁定’。
The researchers found the gel triggered the growth of new cells and also helped with adhesion - the process by which new dental cells 'lock' together.
事实上，它是细菌，原虫，支原体，酵母和病毒的聚集地，形成凝胶样的有机物质。
It is, in fact, colonies of bacteria, protozoa, mycoplasmas, yeasts and viruses clumping together in a gel-like organic material.
可与K -型卡拉胶相互作用形成一种具有弹性的热可逆凝胶。
With the K-type carrageenan interaction between the formation of a flexible thermal reversible gel.
交联凝胶是由过分加热树脂形成的。
这种方法临时以纤维蛋白凝胶来培养大鼠的心肌细胞，当细胞形成组织后去除纤维蛋白凝胶。
The approach USES a fibrin gel to support rat cardiac cells temporarily, before the fibrin breaks down as the cells organize into tissue.
这种粉末状的形式相较于液状喷雾更为有效，因为鼻腔容易清除液状喷雾，而粉末状疫苗剂型因可形成粘性的凝胶状而更为有效。
This powder form is more effective than a liquid spray because the nose tends to clear liquid sprays out, while the powder turns into a sticky gel and can be a much more potent vaccine.
这是一个来源，纤维和能够形成凝胶在非常小的比例。
It is a source of fiber and can form gels in very small proportions.
氢键、疏水相互作用和静电相互作用是形成大豆分离蛋白凝胶的主要作用力。
Hydrogen bond, hydrophobic interaction and electrostatic interaction were major forces in the formation of SPI gels.
凝胶硬化并且水溶解，形成单个毛发纤维重叠的牢固接头。
The gel hardens and the water dissolves, creating a strong joint where the single hair-fibres overlap.
结果表明：氢键、静电力和疏水作用对大豆蛋白透明凝胶的形成具有重要的影响。
The results show that hydrogen bonds, electrostatic forces and hydrophobic interactions have important contribution to forming soybean protein transparent gels.
它的作用就像一个防御空气变应原的天然屏障，在鼻道里形成一层无色的、粘液样的、凝胶层，其作用就像一个灰尘和细菌的过滤器。
It ACTS as a natural barrier to airborne allergens, forming a colourless, mucus-like gel lining in the nasal tract that ACTS as a filter for dust and germs.
采用一种新型的真空凝胶注模成型法，减少了在凝胶注模成型时坯体中形成的气泡。
A new vacuum gel-casting was applied to ceramics which could reduce the air bubbles formed during the casting in the green body.
其中以凝胶形成性对改善制品的感官和食用质量最为密切，本文对卡拉胶的最佳凝胶形成条件作了初步探讨。
Gelatin forming is most important to improve the sense and the edible quality of product, this article make the preliminary discussion in best forming gelatin condition of Carrageen.
从热力学、传质动力学、相分离机制和固化过程几方面综述了浸入凝胶过程中聚合物膜形成机理的研究现状。
The mechanism for membrane formation by immersion precipitation processes was reviewed based on the thermodynamics, mass transfer dynamics, mechanism of phase separation and gelation process.
结果表明，小分子有机凝胶的形成及其稳定性与有机溶剂种类、凝胶因子浓度和凝胶因子中碳链长度密切相关。
It is indicated that the formation and stability of low-molecular weight organogels are related to varieties of solvents, concentrations of the gelators and lengths of alkyl chains.
通过在室温下冷却g2的水溶液，形成了超分子水凝胶。
Supramolecular hydrogels were formed via cooling the aqueous solutions of G2 under ambient condition.
结果：在亲水的高分子凝胶基质中，离子形式的双氯芬酸钠扩散速率大于分子形成的扩散速率。
RESULTS:The diffusive rate of diclofenac sodium from the two kinds of hydrophilic polymer gel was higher than that of diclofenac acid.
不同烷基链长的亲溶剂作用以及溶剂性质对有机分子凝胶的形成有较大影响。
The formation of organogels was greatly influenced by the solvophilic interaction of alkyl groups and the characteristic of solvents.
鸡蛋蛋白中的卵白蛋白和卵转铁蛋白是参与蛋白凝胶形成的主要物质，内在因素和外在因素对蛋白凝胶性状产生重要影响。
Ovalbumin and ovotransferrin in hen egg white are the principal matters in forming of the gelatin, inherent factor and extrinsic factor are important for egg white gelatin.
鸡蛋蛋白中的卵白蛋白和卵转铁蛋白是参与蛋白凝胶形成的主要物质，内在因素和外在因素对蛋白凝胶性状产生重要影响。
Ovalbumin and ovotransferrin in hen egg white are the principal matters in forming of the gelatin, inherent factor and extrinsic factor are important for egg white gelatin.
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