coagulative power

简明释义

凝结力

英英释义

例句

1.Certain foods can enhance the coagulative power 凝结能力 of the blood, such as leafy greens.

某些食物可以增强血液的coagulative power 凝结能力，比如绿叶蔬菜。

2.The doctor explained that the body has a natural coagulative power 凝结能力 to stop bleeding.

医生解释说，身体具有自然的coagulative power 凝结能力来止血。

3.The nurse monitored the patient's coagulative power 凝结能力 after surgery to prevent excessive bleeding.

护士在手术后监测患者的coagulative power 凝结能力以防止过度出血。

4.In emergency situations, understanding the coagulative power 凝结能力 of blood is crucial for first responders.

在紧急情况下，了解血液的coagulative power 凝结能力对急救人员至关重要。

5.Some medications can affect the coagulative power 凝结能力 of the blood, leading to increased risk of bleeding.

某些药物可能会影响血液的coagulative power 凝结能力，导致出血风险增加。

作文

The term coagulative power refers to the ability of certain substances to cause the clotting or thickening of liquids, particularly in biological contexts. This phenomenon is essential for various physiological processes, including blood coagulation, which is crucial for wound healing and preventing excessive bleeding. In a broader sense, coagulative power can also be applied to describe the thickening of other types of fluids, such as dairy products or sauces, where proteins and fats interact to create a denser texture. Understanding the coagulative power of different ingredients is vital for chefs and food scientists alike, as it influences both the flavor and consistency of culinary creations.In cooking, the coagulative power of eggs is particularly noteworthy. When heated, the proteins in eggs undergo denaturation, leading to coagulation. This process transforms a runny liquid into a firm structure, which is why eggs are often used as binding agents in recipes. For instance, when making a quiche or custard, the coagulative power of eggs ensures that the filling sets properly, providing a delightful texture that is both creamy and stable.Moreover, the coagulative power of certain dairy products, like cheese, plays a significant role in their production. During cheese-making, enzymes such as rennet are added to milk to enhance its coagulative power. This causes the milk proteins to clump together, forming curds while separating from the whey. The quality and characteristics of the final cheese product depend on the extent of this coagulation process, showcasing how important coagulative power is in the culinary world.In the medical field, understanding the coagulative power of blood is critical. Blood coagulation is a complex process involving various factors that work together to form a clot when a blood vessel is injured. This mechanism not only prevents blood loss but also initiates the healing process. Disorders related to coagulation, such as hemophilia, highlight the importance of this coagulative power, as individuals with such conditions may experience excessive bleeding due to their blood's inability to clot properly.Furthermore, in the context of environmental science, the coagulative power of certain substances can affect water treatment processes. Coagulants are chemicals added to water to help remove impurities by causing them to clump together, making them easier to filter out. This application of coagulative power is essential for ensuring clean drinking water and maintaining public health.In summary, the concept of coagulative power extends beyond mere scientific terminology; it encompasses various aspects of our daily lives, from cooking to medicine and environmental management. By comprehending the mechanisms and implications of coagulative power, we can appreciate its significance and apply this knowledge in practical ways. Whether we are whipping up a delicious dish in the kitchen or understanding the intricate workings of our bodies, the coagulative power remains a fundamental principle that shapes our experiences and interactions with the world around us.

“凝聚力”一词指的是某些物质使液体发生凝结或增稠的能力，特别是在生物学背景下。这种现象对于各种生理过程至关重要，包括血液凝固，这对伤口愈合和防止过度出血至关重要。从更广泛的意义上讲，“凝聚力”也可以用来描述其他类型液体的增稠，例如乳制品或酱汁，其中蛋白质和脂肪相互作用以创造更浓稠的质地。理解不同成分的“凝聚力”对厨师和食品科学家来说至关重要，因为它影响到烹饪创作的风味和稠度。在烹饪中，鸡蛋的“凝聚力”尤为显著。当加热时，鸡蛋中的蛋白质会发生变性，从而导致凝固。这个过程将流动的液体转变为坚固的结构，这就是为什么鸡蛋常被用作食谱中的粘合剂。例如，在制作咸派或奶油布丁时，鸡蛋的“凝聚力”确保馅料适当地凝固，提供一种既奶油又稳定的美妙质感。此外，某些乳制品（如奶酪）的“凝聚力”在其生产中起着重要作用。在奶酪制作过程中，添加如凝乳酶等酶到牛奶中以增强其“凝聚力”。这使得牛奶蛋白质聚集在一起，形成凝乳，同时与乳清分离。最终奶酪产品的质量和特征取决于这一凝固过程的程度，展示了“凝聚力”在烹饪世界中的重要性。在医学领域，理解血液的“凝聚力”至关重要。血液凝固是一个复杂的过程，涉及多种因素共同作用以在血管受伤时形成血块。这个机制不仅防止失血，还启动愈合过程。与凝固相关的疾病，如血友病，突显了这一“凝聚力”的重要性，因为患有这种疾病的个体可能由于血液无法正常凝固而经历过度出血。此外，在环境科学的背景下，某些物质的“凝聚力”可以影响水处理过程。混凝剂是添加到水中的化学物质，帮助通过使杂质聚集在一起而去除它们，从而使其更容易过滤。此“凝聚力”的应用对于确保饮用水的清洁和维护公共健康至关重要。总之，“凝聚力”这一概念超越了单纯的科学术语；它涵盖了我们日常生活的各个方面，从烹饪到医学再到环境管理。通过理解“凝聚力”的机制和影响，我们可以欣赏其重要性，并以实际方式应用这一知识。无论我们是在厨房中烹饪美味佳肴，还是理解我们身体的复杂运作，“凝聚力”始终是塑造我们体验和与周围世界互动的基本原则。