词语吧>英语词典>creaming翻译和用法

creaming

英 [ˈkriːmɪŋ]

美 [ˈkriːmɪŋ]

v.  把…搅成糊状(或奶油状)混合物; 彻底打败; 狠揍
cream的现在分词

化学

柯林斯词典

双语例句

  • The GMS at another hand showed negative effect on the emulsifying efficiency of SPP and showed poor stability, creaming rate and viscosity of emulsions.
    另外,GMS则对SPP的乳化能力产生负面影响,对乳化剂的稳定性、乳化率和粘度均产生不良影响。
  • With such characteristics as high deviation angle, long horizontal displacement, multiple target points, long open hole section of these two wells and a grey creaming mudstone to be drilled through, both wells are difficult to drill.
    这两口井井斜角和水平位移大,靶点多,裸眼段长,加之沙一段底部地层含有一套灰色膏质泥岩,给钻井施工增加了较大的难度。
  • When the content of water and arsenic become high, the probability of the content of sulfur in refined propene above criterion is creaming.
    原料中的水和砷对上述脱硫剂性能的发挥产生影响,当原料中水含量和砷含量偏高时,精制丙烯中硫含量超标的几率增大;
  • The phase separation process of o/ w chemical flooding produced liquid constitutes of three parallel and successive subprocesses: oil droplet rising ( creaming), oil droplet coalescence, and water droplet settling.
    0/W型三元复合驱采出液的相分离过程可分为油珠上浮、油珠聚结和水滴沉降三个相互平行和互相衔接的子过程;
  • Mechanism of fat creaming and its effect parameters in dairy products
    乳制品中脂肪上浮的机理及影响因素
  • The thought of me creaming myself when I strip for strangers doesn't turn you on?
    我一想到在陌生人面前宽衣就湿得一塌糊涂了,这样还不能让你兴奋?
  • Creaming the butter and sugar ( by beating them together until almost white in colour) before adding the rest of the ingredients incorporates more air and results in a light-textured cake.
    先把黄油和糖一起打发,直到颜色几乎发白,然后再加进其它原料,这样可以混入更多空气,得到质地松软的蛋糕。
  • According to the result of emulsion in high speed centrifugal separation a concept of creaming velocity of emulsion was advanced in this paper.
    本文根据乳状液高速离心分层的结果,提出了乳状液分层速度的概念。
  • Depletion flocculation and creaming increased when Polysaccharide concentrations higher than 0.04%, and more higher guar gum concentrations resulted in isotropic and anisotropic phase separation due to polysaccharide molecular incompatible with emulsion droplets.
    当多糖浓度高于004%时,液滴发生排斥絮凝,体系的稳定性急剧下降,更高浓度的瓜尔豆胶因与乳浊液液滴间的热力学不相容性而导致体系发生各向同性和各向异性相分离。
  • This net-work can effectively enhance the creaming stability of the emulsion and trap the emulsion droplets in the mesh to increase the coalescence stability of emulsions.
    其较高的粘度可以有效地提高乳状液的分层稳定性,并且此网状结构可以将乳液滴捕获在网格内,从而有效的防止乳液滴的聚结。