gel time

简明释义

胶凝时间

英英释义

例句

1.In cooking, the gel time for gelatin can vary depending on the temperature of the liquid used.

在烹饪中，明胶的凝聚时间可能会根据使用的液体温度而有所不同。

2.We should allow sufficient gel time for the team to brainstorm ideas before finalizing the plan.

在确定计划之前，我们应该给团队足够的凝聚时间来集思广益。

3.After mixing the ingredients, we need to wait for the gel time to ensure everything binds together.

混合材料后，我们需要等待凝聚时间以确保所有东西都结合在一起。

4.The project took longer than expected to reach its gel time, as everyone needed to agree on the objectives.

这个项目花费的时间比预期更长才能达到凝聚时间，因为每个人都需要就目标达成一致。

5.The adhesive requires a gel time of about 10 minutes to set properly.

这种粘合剂需要大约10分钟的凝聚时间才能正确固化。

作文

In the world of science and technology, the term gel time is often used to describe a specific period during which a material transitions from a liquid state to a gel-like state. This phenomenon can be observed in various fields, including chemistry, biology, and even cooking. Understanding gel time is crucial for researchers and professionals who work with materials that undergo this transformation, as it affects the properties and applications of these materials.For instance, in the realm of polymer chemistry, gel time refers to the duration required for a polymer mixture to reach its gel point. This is the moment when the viscosity of the mixture increases significantly, indicating that it has begun to solidify. The importance of controlling gel time cannot be overstated, as it influences the final characteristics of the polymer product. If the gel time is too short, the material may not have sufficient time to form the desired structure, leading to defects and inconsistencies. Conversely, if the gel time is too long, the material may become unworkable before it can be processed.In the culinary world, gel time plays a significant role in the preparation of certain dishes, such as jellies or custards. Chefs must be aware of the gel time of ingredients like gelatin or agar-agar to ensure that their creations set properly. A precise understanding of gel time allows chefs to achieve the perfect texture and consistency in their dishes, elevating the dining experience for their guests.Moreover, in biological systems, gel time can refer to the time it takes for certain biological materials, such as hydrogels, to form a gel-like structure. This is particularly relevant in tissue engineering and regenerative medicine, where hydrogels are used as scaffolds for cell growth. Researchers must consider the gel time of these materials to optimize cell attachment and proliferation, ultimately influencing the success of tissue regeneration efforts.Understanding the concept of gel time extends beyond scientific and culinary applications; it also provides insight into the nature of phase transitions in materials. The study of gel time can lead to innovations in various industries, from pharmaceuticals to construction, where gel-like materials are utilized for their unique properties. By grasping the intricacies of gel time, professionals can enhance product performance and develop new applications that were previously thought impossible.In conclusion, gel time is a multifaceted concept that permeates various domains, from science to cooking. Its significance cannot be understated, as it influences the quality and functionality of materials across different fields. Whether one is a scientist working on polymer synthesis, a chef perfecting a dessert, or a researcher in regenerative medicine, a thorough understanding of gel time is essential for success. As we continue to explore the potential of materials that exhibit gel-like properties, the importance of mastering gel time will only grow, paving the way for future advancements and innovations.

在科学和技术的世界中，术语gel time通常用于描述材料从液态转变为胶状状态的特定时间段。这种现象可以在化学、生物学甚至烹饪等多个领域观察到。理解gel time对于从事这些材料转变工作的研究人员和专业人士至关重要，因为它影响这些材料的性质和应用。例如，在聚合物化学领域，gel time指的是聚合物混合物达到其凝胶点所需的时间。这是混合物的粘度显著增加的时刻，表明它已开始固化。控制gel time的重要性不容小觑，因为它影响聚合物产品的最终特性。如果gel time过短，材料可能没有足够的时间形成所需的结构，导致缺陷和不一致性。相反，如果gel time过长，材料在加工前可能变得无法操作。在烹饪界，gel time在某些菜肴的准备中扮演着重要角色，例如果冻或奶油。厨师必须了解明胶或琼脂等成分的gel time，以确保他们的作品正确凝固。对gel time的精确理解使厨师能够在菜肴中实现完美的质地和一致性，从而提升客人的用餐体验。此外，在生物系统中，gel time可以指某些生物材料（如水凝胶）形成胶状结构所需的时间。这在组织工程和再生医学中尤为相关，因为水凝胶被用作细胞生长的支架。研究人员必须考虑这些材料的gel time，以优化细胞附着和增殖，最终影响组织再生工作的成功。理解gel time的概念超越了科学和烹饪应用，它还提供了对材料相变性质的深入了解。对gel time的研究可以引领各个行业的创新，从制药到建筑，胶状材料因其独特的性质而被广泛应用。通过掌握gel time的复杂性，专业人士可以提升产品性能，并开发出以前被认为不可能的新应用。总之，gel time是一个多方面的概念，渗透到科学、烹饪等多个领域。其重要性不容小觑，因为它影响着不同领域材料的质量和功能。无论是从事聚合物合成的科学家、完善甜点的厨师，还是从事再生医学研究的研究人员，彻底理解gel time对成功至关重要。随着我们继续探索表现出胶状特性的材料的潜力，掌握gel time的重要性只会越来越大，为未来的进步和创新铺平道路。