| 果胶溶液粘度的研究 |
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| 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, 0(2) |
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| 作者姓名： | 胡忠 蓝平 周桂 廖安平 |
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| 作者单位： | 广西民族学院化学系 |
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| 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。
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| 关 键 词： | 果胶溶液；粘度；实验研究 |
Study on the Viscosity of the Pectic Liquid |
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| Hu Zhong, Lan Ping,Zhou Gui,Liao Anping. Study on the Viscosity of the Pectic Liquid[J]. Journal of Guangxi University For Nationalities, 1995, 0(2) |
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| Authors: | Hu Zhong Lan Ping Zhou Gui Liao Anping |
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| 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. |
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| Keywords: | Pectic liquid Viscosity Experiment research |
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