黄原胶溶液的粘弹性也随浓度的增加而增加；
The viscoelasticities of xanthan solutions also increase with the increase of concentrations.
黄原胶是一种具有广泛用途的微生物多糖产品。
且随黄原胶加入量的增加，涂料粘度和屈服值增加。
The viscosity and yield of the coating increase with increased xanthan gum content.
探讨了黄原胶等稳泡剂对大豆分离蛋白起泡性的影响。
The effect of xanthan etc foam stabilizing agent on the foaming properties of soy protein isolate were studied.
采用直接压片法，研究黄原胶与HPMC的凝胶特性。
The gel properties of xanthan gum and HPMC were investigated by direct compression method.
在浓度低于缠结浓度时，黄原胶溶液的驱油效率很低。
The displacement efficiency of xanthan gum solution was low, when its concentration was lower than the overlap concentration.
对皂荚胶与黄原胶的最佳配比及其复配胶流变性进行了研究。
The rheology of a compound system of Gleditsia sinensis gum with xanthan gum was studied.
对皂荚胶及皂荚胶与黄原胶复配胶的耐盐稳定性进行了研究。
In the article, the salt resistance of Gleditsia Gum Xanthan and their blended Gum were studied.
结果表明，海藻酸钠对百合汁的稳定作用比卡拉胶和黄原胶更好。
Results show that sodium alginate imparted a superior stability characteristic on juice than carrageenan and xanthan gum.
考察了不同条件对异丙基黄药合成异丙基黄原酸甲酸乙酯的影响。
The effect that isopropyl xanthogen ethyl formate is synthesized with isopropyl xanthate under differ condition has been studied.
考察了不同条件对异丙基黄药合成异丙基黄原酸甲酸乙酯的影响。
The effects that isopropyl xanthogen ethyl formate is synthesized with isopropyl xanthate under differ conditions has been studied.
决明子胶与黄原胶、卡拉胶具有明显的协效性，与瓜尔豆胶无协效性。
Cassia bean gum showed highly synergic with Xanthan gum and Carrageenan, but not synergic with Guar gum.
黄原胶溶液的浓度高于缠结浓度时，衰竭层厚度和表观粘度变化不大。
When the concentration of Xanthan solutions was higher than the entanglement concentration, the depleted layer thickness and the apparent viscosities varied little.
着重介绍黄原胶在胜利孤东油田七区部分油井段塞驱油应用效果分析。
This article introduced mainly the analysis of application effect for oil displacement of xanthan gum in the seventh zone oil Wells of Shengli Gudong oil field.
废弃电子电路板经王水溶解后，在盐酸介质中，用自制的黄原酯棉吸附。
In HCl medium, cotton cellulose xanthate absorb the solution where the abandoned electronics circuit board is dissolved by the king water.
介绍以魔芋胶、鹿角菜胶及黄原胶复配为胶凝剂生产猕猴桃果糕的方法。
To introduce the way to produce kiwi pudding fruits by using jelling agent compounded of konjac glucomannan, carrageenan and xanthan gum.
研究矿山常用药剂戊基黄原酸钾和酯-105在不同条件下的降解过程。
The degradation process of potassium amyl xanthate and ester-105 as the common reagents used in mines under different conditions is investigated.
研究了淀粉基黄原酸盐的合成新工艺，通过正交试验选定了最佳工艺条件。
A new technology for synthesis of starch xanthate was studied, the optimum process conditions were selected via orthogonal tests.
先以黄原胶、魔芋胶、CMC、卡拉胶、瓜尔豆胶为稳定剂做单个筛选实验。
Single comparative experiments were carried out with xanthan gum, konjac gum, CMC, gum karaya, guar gum as stabilizers.
本文采用黄原酸盐法测定了代森锰锌及ND—901混剂中代森锰锌的含量。
In this paper, the quantitive analysis of mancozeb and mancozeb in ND-901 was carried out by a xanthogenate method.
纯净水，果糖，天然风味泡泡糖，柠檬酸，黄原胶，卡拉胶口香糖。
Purified water, fructose, natural bubblegum flavor, citric acid, xanthan gum, carrageenan gum.
本文通过对原子电荷密度的计算，解释了复黄原酸作为金属捕收剂的作用机理。
The floatation mechanism of dixanthogen used as a metal collector is explained by the results of charge density calculation of the atoms in its molecule.
探讨了用野生油菜黄单孢菌发酵生产黄原胶的发酵条件以及其提纯分离的技术。
The fermentation conditions of Xanthomonas Campestris and separation technique of xanthan gum was introduced.
本文介绍了黄原胶、结冷胶和短梗霉多糖及这三种微生物多糖的发酵生产工艺。
This paper introduces Xanthan gurn, Gellan Gum and Pullulan and the fermentation technics of those three microbial polysaccharides.
并对木屑黄原酸酯去除金属离子的作用机理和木屑黄原酸酯的稳定性进行了分析。
The mechanism of removing heavy metal ions and the stability of sawdust cellulose xanthate were also discussed.
大豆蛋白黄原胶混合物的凝胶强度总是沿着上限变化，表明大豆蛋白始终是连续相。
Gel strength of soy protein-xanthan mixed gel always followed the upper bound, indicating that soy protein was the continuous phase regardless the variation in gum concentration.
复合配比中，CMC、黄原胶、瓜尔豆胶的配比为2：3：1时，乳的稳定性最好。
The stability was the best with the proportion of 2:3:1 of CMC, xanthan gum and guar gum.
复合配比中，CMC、黄原胶、瓜尔豆胶的配比为2：3：1时，乳的稳定性最好。
The stability was the best with the proportion of 2:3:1 of CMC, xanthan gum and guar gum.
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