The gelation time is determined by a revolving magneton method and the gel strength-through breakthrough vacuum measurements.
成冻时间和冻胶强度分别由转子旋转法和突破真空度法测定。
参考来源 - 影响锆冻胶成冻因素的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The influence of carbon black on the slurry viscosity and gelation time was studied.
研究了炭黑含量对浆料粘度以及固化时间的影响。
The gelation time shortened and the strength of the gel strengthened as the concentration increased.
成胶时间随浓度的升高而缩短，凝胶强度随浓度的升高而增大。
The sol in the positive order was thin blue and the gelation time was shorter than the sol in the reverse order.
正加方式得到的溶胶淡蓝色透明，较反加方式下的溶胶的胶凝时间短。
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