胶体稳定性：润滑脂抵抗分油的能力。
胶束――Micelles 胶体稳定性――Colloid stability 胶体维持稳定、均一以及相关特性的能力。胶体中的各相具有不同的表面能，并为分散相和分散介质之间比重不同。
基于296个网页-相关网页
投加简单电解质可通过压缩双电层机制使其发生凝聚,并符合经典的胶体稳定性(DLVO)理论. MgCl2和CaCl2的临界凝聚浓度分别为9.6 mmol·L-1和6.7 mmol·L-1.
基于24个网页-相关网页
The result showed that the colloidal stability of residue samples decreased sharply during coke-induction period and had a slow alteration after that. During thermal reaction period, the colloidal stability of the residue plays a decisive role in its coking characteristics.
通过分析胶体稳定性和测出的生焦情况的关系,得出随着反应时间的延长,反应样品的胶体稳定性在生焦诱导期内明显下降,达到生焦诱导期后变化缓慢,热反应过程中,胶体稳定性对生焦性能具有决定作用。
参考来源 - 塔河常压渣油胶体稳定性研究It was found that colloid stability of the reaction system was enhanced when adjuvant had been added. During slurry-bed hydrocraking, the reaction system could keep stability even if at high reactive temperature with the presence of adjuvant.
助剂能提高渣油的胶体稳定性,在反应的升温过程中,助剂的加入能使反应体系在更宽的范围内保持稳定的胶溶状态,有效地对抗热的扰动。
参考来源 - 渣油悬浮床加氢裂化助剂作用机理研究·2,447,543篇论文数据，部分数据来源于NoteExpress
啤酒胶体稳定性与泡沫质量相互关联，又相互制约。
Beer colloid stability and foam quality were interdependent and mutually-restrained.
胶体粒子的粒径越小，粒子分散越均匀，其胶体稳定性越好。
The smaller the diameter is and the more even particles distribution is, the better performance of colloid stability behave.
酒花加量、添加方法、煮沸强度对啤酒胶体稳定性及泡沫质量均有明显影响。
Addition level, addition method, and boiling intensity of hops had evident effects on both colloid stability and foam quality.
应用推荐