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结果表明，蛋白质的孔扩散系数随初始浓度的增大而下降；
The results showed that the pore diffusivity decreased with increasing initial protein concentration.
研究结果表明，过程存在孔扩散阻力时，反应转化率随着反应时间降低的速率比无孔扩散阻力的情况要慢。
The results of studies show that in the diffusion influenced regime, the conversion decreases with time more slowly than in the diffusion free regime.
本文还对焙烧-水浸过程中铬的水浸动力学模型进行了讨论，研究结果表明该水浸反应的动力学模型属于孔扩散模型。
Water leaching dynamic of chromium is discussed in this study. The result indicates that this water leaching reaction belongs to diffusion resistance model.
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