emulsive

简明释义

英[ɪˈmʌlsɪv]美[ɪˈmʌlsɪv]

adj. 乳剂质的；会流出乳状液的；可榨出油来的

英英释义

单词用法

同义词

反义词

例句

1.This paper discuss the mechanism and process of making emulsive moistureproof dope for corrugated board with scrap polystyrene foam by selecting proper commix impregnant and emulsion.

本文叙述了以废弃的聚苯乙烯泡沫塑抖为原料，选择合适的混合溶剂和乳化剂制取水乳性瓦楞纸箱防潮涂料的机理及过程。

2.The paper discusses the feasibility of using emulsive liquid as working medium of hydraulic motor.

本文论述液压马达以乳化液为工作介质的可行性。

3.This paper discuss the mechanism and process of making emulsive moistureproof dope for corrugated board with scrap polystyrene foam by selecting proper commix impregnant and emulsion.

本文叙述了以废弃的聚苯乙烯泡沫塑抖为原料，选择合适的混合溶剂和乳化剂制取水乳性瓦楞纸箱防潮涂料的机理及过程。

4.This product is multiple choice dewaxing agent . especially used to remove the emulsive was. amino wax or other kinks of wax on marble floor and board.

本品为综合性质的脱蜡液。专门脱离在大理石地面及地板上的水乳质地板蜡，氨基蜡以及地面上各种涂蜡及水乳类化涂等。

5.This paper studies that modified emulsive acrylic pressure - sensitive cement's stripping capability is influenced by initiator, monomer and temperature.

本文研究了引发剂、单体种类、温度对水乳型丙烯酸酯压敏胶改性后的剥离性能的影响。

6.The emulsive liquid wastewater is wide-ranging used in machining.

乳化液在机械加工中被广泛应用。

7.The chef used an emulsive 乳化的 dressing to enhance the salad's flavor.

厨师使用了一种乳化的调味料来增强沙拉的味道。

8.The emulsive 乳化的 properties of certain oils make them ideal for salad dressings.

某些油的乳化的特性使它们非常适合用作沙拉酱。

9.In cosmetics, many creams are emulsive 乳化的 to ensure they spread smoothly on the skin.

在化妆品中，许多面霜是乳化的，以确保它们能顺利涂抹在皮肤上。

10.To create a stable sauce, the chef added an emulsive 乳化的 agent to the mixture.

为了制作稳定的酱汁，厨师在混合物中添加了一种乳化的剂。

11.The emulsive 乳化的 nature of mayonnaise makes it a versatile condiment.

蛋黄酱的乳化的特性使其成为一种多用途的调味品。

作文

In the world of culinary arts, the ability to create textures and flavors that tantalize the palate is crucial. One technique that chefs often employ is the use of emulsions. An emulsion is a mixture of two or more liquids that are typically unmixable, such as oil and water. The process of creating an emulsion involves the use of an emulsifier, which helps to stabilize the mixture and prevent the liquids from separating. This is where the term emulsive (乳化的) comes into play. It refers to the characteristic of a substance that can facilitate the formation of an emulsion.When preparing salad dressings, sauces, or even mayonnaise, understanding the emulsive (乳化的) properties of ingredients is essential. For instance, egg yolks contain lecithin, a natural emulsifier that helps to blend oil and vinegar in vinaigrettes. Without this emulsive (乳化的) action, the dressing would quickly separate, leaving a less appealing dish.Moreover, the emulsive (乳化的) nature of certain ingredients can enhance the overall mouthfeel of a dish. Creamy textures in soups and sauces are often achieved through the careful emulsification of fats and liquids. When a chef skillfully combines these elements, the result is a harmonious blend that coats the palate and elevates the dining experience.In baking, emulsive (乳化的) agents play a significant role as well. For example, when making cakes, butter must be creamed with sugar until light and fluffy. This process creates tiny air pockets that help the cake rise. The emulsive (乳化的) properties of butter also allow it to incorporate liquid ingredients more effectively, resulting in a moist and tender crumb.Beyond the kitchen, the concept of emulsive (乳化的) mixtures extends to various industries, including cosmetics and pharmaceuticals. In skincare, emulsions are commonly used in creams and lotions to combine water-based and oil-based ingredients. The emulsive (乳化的) properties ensure that the product remains stable and effective, providing hydration and nourishment to the skin.In conclusion, the term emulsive (乳化的) encapsulates a fundamental principle in both cooking and other fields. Understanding how to effectively utilize emulsive (乳化的) techniques can lead to remarkable culinary creations and innovations in product formulations. Whether you are a professional chef or a home cook, mastering the art of emulsification will undoubtedly enhance your culinary repertoire and allow you to create dishes that not only taste great but also look visually appealing. The science behind emulsive (乳化的) mixtures is a testament to the intricate relationship between food, texture, and flavor, highlighting the importance of this technique in achieving culinary excellence.

在烹饪艺术的世界中，创造出令人垂涎的口感和风味是至关重要的。厨师经常使用的一种技术就是利用乳化。乳化是两种或多种通常不可混合的液体的混合，例如油和水。创建乳化的过程涉及使用乳化剂，它有助于稳定混合物并防止液体分离。这就是术语emulsive（乳化的）出现的地方。它指的是一种物质能够促进乳化形成的特性。在准备沙拉酱、调味汁或甚至蛋黄酱时，理解成分的emulsive（乳化的）特性是必不可少的。例如，蛋黄中含有卵磷脂，这是一种天然的乳化剂，有助于将油和醋混合在一起。如果没有这种emulsive（乳化的）作用，调味汁很快就会分离，导致菜肴的吸引力下降。此外，某些成分的emulsive（乳化的）特性可以增强菜肴的整体口感。通过仔细乳化脂肪和液体，汤和酱汁中的奶油质地通常得以实现。当厨师巧妙地结合这些元素时，结果是一种和谐的混合，覆盖在味蕾上，提升用餐体验。在烘焙中，emulsive（乳化的）剂也发挥着重要作用。例如，在制作蛋糕时，黄油必须与糖打发至轻盈蓬松。这个过程创造了微小的空气口袋，帮助蛋糕膨胀。黄油的emulsive（乳化的）特性还使其能够更有效地结合液体成分，从而产生湿润和柔嫩的面团。在厨房之外，emulsive（乳化的）混合物的概念扩展到各个行业，包括化妆品和制药。在护肤品中，乳液通常用于面霜和乳液，以结合水基和油基成分。emulsive（乳化的）特性确保产品保持稳定和有效，为肌肤提供水分和营养。总之，术语emulsive（乳化的）概括了烹饪和其他领域中的一个基本原则。理解如何有效利用emulsive（乳化的）技术可以带来显著的烹饪创作和产品配方的创新。无论你是专业厨师还是家庭厨师，掌握乳化的艺术无疑会增强你的烹饪技能，使你能够创造出不仅味道绝佳而且视觉上也令人愉悦的菜肴。emulsive（乳化的）混合物背后的科学证明了食物、质地和风味之间复杂关系的重要性，突显了这一技术在实现烹饪卓越中的重要性。