| 果胶溶液粘度的研究 |
| |
| 引用本文： | 胡忠,蓝平,周桂,廖安平.果胶溶液粘度的研究[J].广西民族大学学报,1995(2). |
| |
| 作者姓名： | 胡忠 蓝平 周桂 廖安平 |
| |
| 作者单位： | 广西民族学院化学系 |
| |
| 摘 要： | 本文研究了浓度、温度、酸度、Ｃａ２＋、糖等因素对果胶溶液粘度的影响，在酸度为０．９ｇＨＣｌ／１０Ｏｍｌ下来胶容液的粘度最低、而Ｃａ２＋，糖在研究的范围内对果胶溶液粘度的影响不大。
|
| 关 键 词： | 果胶溶液 粘度 实验研究 |
Study on the Viscosity of the Pectic Liquid |
| |
| Hu Zhong, Lan Ping,Zhou Gui,Liao Anping.Study on the Viscosity of the Pectic Liquid[J].Journal of Guangxi University For Nationalities(Natural Science Edition),1995(2). |
| |
| Authors: | Hu Zhong Lan Ping Zhou Gui Liao Anping |
| |
| Abstract: | Under this experimental condition,whether the viscosity of the pectic liquid is affected by concentration.temperatUre.acidity,Ca2+ and sugar is studied and the result is that at the acidity of 0.9gHCl/100ml.the viscosity of the pectic liquid is reduced to its minimum, but Ca2+and sugar have few influences on it. |
| |
| Keywords: | Pectic liquid Viscosity Experiment research |
| 本文献已被 CNKI 等数据库收录！ |
