The quality of solid greases depends on the Crystal polymorphism it is very important to determine the melting point of Crystal polymorphism and it's stable CharaCter.
固体油脂食品的品质优劣取决于同质多晶晶型，所以确定各晶型的熔点及其稳定性是十分重要的。
It turns out that the crystal on the time-scale of the DSC experiment is stable, which is not transformed from the crystal with low melting point.
结果表明该晶体在dsc扫描的时间尺度范围内是稳定的，能保持原有的熔融特性，不是低熔点晶体转化而成的晶体。
All of them have been characterized by elementary analysis, NMR, IR and melting point determination, Among them, 10, 11 have been characterized by single-crystal X-ray analysis.
所得配合物均通过了元素分析、核磁、红外、熔点测定等进行了表征，其中10和11经过了X -单晶衍射的表征。
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