Vapor pressure and boiling point depends on molecular mass and the type of intermolecular forces.
蒸汽压及沸点取决于分子量及分子间作用力的类型。
The mechanisms of molecular forces affecting the formation of soybean protein transparent gels were studied.
结果表明:氢键、静电力和疏水作用对大豆蛋白透明凝胶的形成具有重要的影响。
Why molecules and inter - molecular forces exist can be understood in terms of atoms, inter - atomic forces, and again, qm.
对于分子以及分子间作用力存在的原因,可以依据原子、原子间作用力以及量子力学。
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