电解质和其它食品胶可显著地影响琼胶凝胶的流变性能。

Electrolytes and other food gums affected markedly the rheological properties of AGAR gel.

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琼胶和琼胶素是现代食品工业、化妆品工业和生物工程研究中不可缺少的。

Agar and Agarose are indispensability in modern foodstuff industry, cosmetic industry and study of biology engineering.

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琼：太对了杰夫。我们可以弄点儿复活节巧克力蛋、豆胶糖和十字面包，然后马上开始。

Joan: Too right Jeff. We could get some chocolate Easter eggs, jelly-beans and hot-cross-buns and start right away.

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