【拼音】zhǔ jiāo 【注音】ㄓㄨˇ ㄐㄧㄠ 【条目】煮胶（煮胶） 【引证解释】炼胶。 北魏 贾思勰 《齐民要术·煮胶》：“煮胶要用二月、三月、十月，馀月则不成。”
胶水：一种强液体粘剂，通过煮胶原质的动物部分如骨胳，皮革和蹄，把它们煮成硬动物胶然后加水而制的。
A strong liquid adhesive obtained by boiling collagenous animal parts such as bones, hides, and hooves into hard gelatin and then adding water.
表观直链淀粉含量(AAC)，胶稠度(GC)和糊化温度(GT)是决定稻米蒸煮和食用品质的关键因素。
Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.
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