当反应程度达到60%左右后，由于交联程度增加，分子质量迅速增大，分子间扩散较慢，进入反应的第二阶段，主要由扩散作用控制固化速率。
When the curing extent was about 60 percent, the molecular weight raised rapidly and diffusion control was incorporated to describe the cure in the latter stages.
利用淀粉与三氯氧磷的交联反应，通过控制交联反应程度，成功地控制了交联淀粉颗粒的膨胀程度并使其停留在不同的溶胀阶段。
With the reaction of starches and phosphors oxychloride, the swelling of cross linked starch granules was controlled successfully through different degrees of substitution.
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