The SEM analysis show that this difference is due to the surface structures of the fruits and the structure of the coating films.
扫描电镜分析表明，最佳配方上的差异与果实的表皮结构及涂膜的结构有关。
The structures of the products were characterized by FT-IR, HPLC and TG, and the properties of the coating films were also investigated.
用红外光谱仪（FT-IR）、高效液相色谱（HPLC）和热重分析（TG），以及其它物理化学手段对产物的结构和涂膜性能进行了表征。
The results indicate that the ceramic coating films increase drastically the lifetime of the substrate metal in corrosive media and oxidizing atmosphere.
分析试验结果表明，这些陶瓷涂层大幅度提高了基底金属在腐蚀介质及氧化环境中的寿命。
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