研究了浓缩橙汁中的碳水化合物组成以及它们对产品的玻璃化转变温度和粘度的影响。
The composition of carbohydrates in concentrated orange juices (COJ) and its effects on glass transition temperature and viscosity of the products were investigated.
受热史对聚合物的玻璃化温度有较大的影响，随着硬段含量的增加而变大。
Glass transition temperature goes up with the hard segment content increase. Heat history affect on glass transition of polymers apparently.
结果表明，液体聚硫聚脲齐聚物的用量、齐聚物中聚脲含量对固化后的环氧树脂玻璃化温度、模量及形态有较大影响。
The results show that the level of polysulfide polyurea and the content of hard segment in polysulfide polyurea influence the morphology, T_g and modulus of cured epoxy resin.
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