A series of polymerizable nonionic urethane surfactants were synthesized with 2, 4-tolylene di-iso-cyanate (2, 4-tdi), polyethylene glycols (PEG) of different molecular weight and allyl alcohol.
本文采用丙烯醇、不同分子量聚乙二醇(PEG)以及2,4 -甲苯二异氰酸酯(2,4 - TDI)为主要原料合成了系列不同分子量的非离子型可聚合聚氨酯表面活性剂。
The effect of the interior-molecular structure, reflected by the iodine value, the total content of mono-glyceride and di-glyceride, at different level on the quality of low-fat ice cream was studied.
研究了分子蒸馏单甘酯的碘值、总单酯含量、总双酯含量等反映的内部分子结构对低脂冰淇淋质构的影响。
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