emulsifiable

简明释义

英[ɪˈmʌlsɪˌfaɪəb(ə)l]美[ɪˈmʌlsəˌfaɪəbl]

adj. 可成乳状的；能乳化的

英英释义

单词用法

同义词

反义词

例句

1.This paper introduces the gelation of pesticide emulsifiable concentrate and analyses the reason briefly.

本文介绍了农药乳油的胶凝现象，对引起乳油胶凝化的原因进行了初步分析。

2.The emulsifiable polyisocyanates are particularly in formulations for producing paints and varnishes, coatings, adhesives, impregnating materials and sealants.

该可乳化的聚异氰酸酯特别可用在制造油漆和清漆、涂料、粘合剂、浸渍材料和密封剂用的制剂中。

3.Cost of raw material of capsule suspension was just half of the cost of corresponding emulsifiable concentrates.

微胶囊悬浮剂的原料成本仅为相应乳油原料成本的一半。

4.Objective To study the efficacy of Chuangwei 10% emulsifiable concentrate against mosquitoes, flies and cockroaches.

结果创卫10%乳油在室内常量喷雾对蚊、蝇、蟑螂均具有较好的速杀作用和一定的持效。

5.It is therefore suggested that traditional aromatic solvents be substituted with essential oils, and the environment-friendly emulsifiable concentrates were then prepared.

因此本文提出用植物精油替代传统芳烃类溶剂，制备环保型乳油。

6.This paper reports the main results of research and development on the preparation of 0.2% celangulins emulsifiable concentrate .

简要报道植物杀虫剂0 .2 %苦皮藤素乳油研究与开发的主要结果。

7.The recovery of phoxim in phoxim emulsifiable concentrate and Shenguang emulsifiable concentrate are 102.5% and 99.6% respectively.

辛硫磷乳油中辛硫磷的回收率102.5%，神光乳油中辛硫磷的回收率99.6%。

8.Mixing phoxim and phorate produces the emulsifiable mixure of phoxim and phorate.

辛、甲混合制剂是由辛硫磷与甲拌磷两种农药复配而成的。

9.Many salad dressings are emulsifiable, allowing for a smooth blend of oil and vinegar.

许多沙拉酱是乳化的，允许油和醋平滑混合。

10.In cooking, knowing how to make an emulsifiable sauce can elevate your dishes.

在烹饪中，知道如何制作乳化酱汁可以提升你的菜肴。

11.The cosmetic cream is designed to be emulsifiable for better absorption into the skin.

这款化妆品霜旨在乳化，以便更好地被皮肤吸收。

12.The new oil-based paint is emulsifiable with water, making cleanup much easier.

这种新型油基涂料可以与水乳化，使清理工作变得更加简单。

13.Certain pharmaceuticals are emulsifiable, allowing for effective delivery in liquid form.

某些药物是乳化的，使其能够有效地以液体形式输送。

作文

Emulsification is a crucial process in both culinary arts and various industrial applications. At its core, emulsification involves the mixing of two immiscible liquids, such as oil and water, to create a stable blend. One of the key factors that determine whether a mixture can be successfully emulsified is the presence of emulsifiers, which are substances that help stabilize the emulsion. These emulsifiers have molecules with two different ends: one that is hydrophilic (water-attracting) and another that is hydrophobic (water-repelling). This unique structure allows them to interact with both the oil and water, facilitating the formation of an emulsion. When we talk about an ingredient being emulsifiable (可乳化的), we refer to its ability to mix well with both oil and water, leading to a stable emulsion. In the culinary world, understanding the concept of emulsifiable (可乳化的) ingredients is essential for creating sauces, dressings, and certain baked goods. For instance, mayonnaise is a classic example of an emulsion made from egg yolks, oil, and vinegar or lemon juice. The lecithin found in egg yolks acts as a natural emulsifier, making the mixture emulsifiable (可乳化的) and allowing it to hold together without separating. Similarly, salad dressings often contain emulsifiers like mustard or honey to maintain a uniform consistency. In industrial applications, the principle of emulsifiable (可乳化的) substances is equally important. In the cosmetic industry, creams and lotions rely on emulsification to combine oils and water-based ingredients into a smooth, homogenous product. Here, emulsifiers not only improve the texture but also enhance the stability and shelf life of the products. Furthermore, in the pharmaceutical field, certain medications are formulated as emulsions to improve their bioavailability and absorption in the body. The science behind emulsification is fascinating and complex. Various factors, including temperature, pH, and the concentration of emulsifiers, can affect the stability of an emulsion. Understanding these factors allows chefs and manufacturers to create better products. For instance, if a chef knows that a particular oil is less emulsifiable (可乳化的) than others, they might choose to use a different oil or adjust the recipe to ensure a successful emulsion. In conclusion, the concept of emulsifiable (可乳化的) ingredients plays a significant role in both cooking and industry. Whether it’s whipping up a creamy salad dressing or formulating a luxurious moisturizer, the ability to create stable emulsions is vital. By mastering the art of emulsification, one can unlock endless possibilities in the kitchen and beyond. As we continue to explore the properties of various ingredients, the importance of understanding what makes something emulsifiable (可乳化的) will remain a key aspect of innovation and creativity in both culinary and industrial fields.

乳化是烹饪艺术和各种工业应用中的一个关键过程。其核心是将两种不相溶的液体（如油和水）混合，以创建一个稳定的混合物。决定混合物是否能够成功乳化的一个关键因素是乳化剂的存在，乳化剂是帮助稳定乳液的物质。这些乳化剂的分子具有两个不同的末端：一个是亲水性（吸水的），另一个是疏水性（排水的）。这种独特的结构使它们能够与油和水相互作用，从而促进乳液的形成。当我们谈论某种成分是emulsifiable（可乳化的）时，我们指的是它与油和水良好混合的能力，从而导致一个稳定的乳液。在烹饪界，理解emulsifiable（可乳化的）成分的概念对于制作酱汁、沙拉酱和某些烘焙食品至关重要。例如，蛋黄、油和醋或柠檬汁制成的蛋黄酱就是乳化的经典例子。蛋黄中的卵磷脂作为一种天然乳化剂，使混合物变得emulsifiable（可乳化的），并使其能够保持在一起而不分离。类似地，沙拉酱常常含有像芥末或蜂蜜这样的乳化剂，以保持均匀的稠度。在工业应用中，emulsifiable（可乳化的）物质的原理同样重要。在化妆品行业，面霜和乳液依赖乳化将油性和水基成分结合成光滑、均匀的产品。在这里，乳化剂不仅改善了质地，还增强了产品的稳定性和保质期。此外，在制药领域，某些药物被配制为乳液，以提高其生物利用度和在体内的吸收。乳化背后的科学是迷人且复杂的。温度、pH值和乳化剂浓度等各种因素都会影响乳液的稳定性。理解这些因素使厨师和制造商能够创造更好的产品。例如，如果一个厨师知道某种油的emulsifiable（可乳化的）性较差，他们可能会选择使用不同的油或调整食谱，以确保成功的乳化。总之，emulsifiable（可乳化的）成分的概念在烹饪和工业中都扮演着重要角色。无论是制作奶油沙拉酱还是配制奢华的保湿霜，创造稳定乳液的能力都是至关重要的。通过掌握乳化的艺术，人们可以在厨房及其他领域解锁无尽的可能性。随着我们继续探索各种成分的特性，理解某种物质为何会变得emulsifiable（可乳化的）的重要性将始终是烹饪和工业创新与创造力的关键方面。