reduced viscosity

简明释义

比浓粘度

英英释义

例句

1.By heating the liquid, we achieved reduced viscosity, which allowed for easier pumping.

通过加热液体，我们实现了减少的粘度，这使得泵送更容易。

2.The reduced viscosity of the paint made it easier to apply evenly on the surface.

涂料的减少的粘度使其更容易均匀涂抹在表面上。

3.The addition of a solvent resulted in reduced viscosity, making the mixture easier to work with.

添加溶剂导致了减少的粘度，使得混合物更易于处理。

4.The researchers observed that reduced viscosity improved the efficiency of the chemical reaction.

研究人员观察到，减少的粘度提高了化学反应的效率。

5.In the production of polymers, achieving reduced viscosity can enhance the flow properties of the material.

在聚合物生产中，实现减少的粘度可以增强材料的流动性能。

作文

Viscosity is a fundamental property of fluids that measures their resistance to flow. In many scientific and industrial applications, the concept of reduced viscosity plays a crucial role in understanding how fluids behave under various conditions. Reduced viscosity refers to a decrease in the viscosity of a fluid, often achieved through the addition of certain additives or by altering the temperature and pressure conditions. This phenomenon is particularly important in fields such as polymer science, food processing, and biochemistry.In polymer science, for instance, the viscosity of a polymer solution can significantly impact its processing and final properties. When a polymer solution exhibits reduced viscosity, it becomes easier to pump, mix, and mold. This is especially beneficial in manufacturing processes where high viscosity can lead to difficulties in handling and increased energy costs. By understanding and controlling reduced viscosity, manufacturers can optimize their production processes, resulting in more efficient operations and better-quality products.Similarly, in the food industry, reduced viscosity is essential for improving the texture and mouthfeel of various food products. For example, sauces and dressings often require a specific viscosity to achieve the desired consistency. By using emulsifiers or thickeners, food scientists can create formulations with reduced viscosity, allowing for smoother textures and enhanced flavors. This not only improves consumer satisfaction but also extends the shelf life of products by preventing separation and spoilage.In the realm of biochemistry, reduced viscosity is critical when working with biological fluids, such as blood or cellular solutions. The viscosity of these fluids can affect the rate of biochemical reactions and the efficiency of drug delivery systems. For instance, in medical applications, achieving reduced viscosity in blood can facilitate better circulation and enhance the effectiveness of medications. Researchers are continually exploring ways to manipulate viscosity in biological systems to improve health outcomes and therapeutic interventions.Moreover, the study of reduced viscosity has implications for environmental science as well. In the context of oil spills, for example, understanding how to reduce the viscosity of crude oil can greatly enhance cleanup efforts. By applying certain chemical agents, responders can achieve reduced viscosity, making it easier to disperse and remove the oil from affected areas. This application highlights the importance of viscosity in addressing environmental challenges and protecting ecosystems.In conclusion, reduced viscosity is a concept that transcends various disciplines, from polymer science to food technology and environmental science. Its significance lies in its ability to enhance the flow behavior of fluids, leading to improved processing, product quality, and environmental management. As research continues to advance our understanding of viscosity and its manipulation, the potential applications of reduced viscosity will undoubtedly expand, paving the way for innovations that benefit both industry and society at large.

粘度是流体的基本属性，测量其流动阻力。在许多科学和工业应用中，减小粘度的概念在理解流体在各种条件下的行为中起着至关重要的作用。减小粘度指的是流体粘度的降低，通常通过添加某些添加剂或改变温度和压力条件来实现。这个现象在聚合物科学、食品加工和生物化学等领域尤为重要。例如，在聚合物科学中，聚合物溶液的粘度可以显著影响其加工和最终特性。当聚合物溶液表现出减小粘度时，它变得更容易泵送、混合和成型。这在制造过程中尤其有利，因为高粘度可能导致处理困难和能源成本增加。通过理解和控制减小粘度，制造商可以优化生产过程，从而提高运营效率和产品质量。同样，在食品工业中，减小粘度对于改善各种食品产品的质地和口感至关重要。例如，酱汁和调料通常需要特定的粘度以达到所需的一致性。通过使用乳化剂或增稠剂，食品科学家可以创造出具有减小粘度的配方，从而实现更光滑的质地和增强的风味。这不仅提高了消费者的满意度，还通过防止分离和变质延长了产品的保质期。在生物化学领域，减小粘度在处理生物液体（如血液或细胞溶液）时至关重要。这些液体的粘度会影响生化反应的速率和药物递送系统的效率。例如，在医疗应用中，实现血液的减小粘度可以促进更好的循环，并增强药物的有效性。研究人员不断探索操纵生物系统中粘度的方法，以改善健康结果和治疗干预。此外，减小粘度的研究对环境科学也有影响。在油污泄漏的背景下，例如，理解如何减少原油的粘度可以大大增强清理工作。通过施加某些化学剂，响应者可以实现减小粘度，使其更容易分散和去除受影响区域的油。这一应用突显了粘度在解决环境挑战和保护生态系统中的重要性。总之，减小粘度是一个跨越多个学科的概念，从聚合物科学到食品技术和环境科学。其重要性在于它能够增强流体的流动行为，从而改善加工、产品质量和环境管理。随着研究不断推进我们对粘度及其操控的理解，减小粘度的潜在应用无疑会扩展，为行业和社会带来创新的好处。