记作业>英语词典>adhesiveness翻译和用法

adhesiveness

n.  粘(着,附)性;附着(胶粘)性;粘附(胶粘)度

英英释义

noun

  • the property of sticking together (as of glue and wood) or the joining of surfaces of different composition
    1. the mutual adhesiveness of cells
    2. a heated hydraulic press was required for adhesion
    Synonym:adhesionadherencebond

双语例句

  • The experiment showed that, Xianggu mushroom, Auricularia auricula-judae andtremella had obviously suppressing effect to agglutination and adhesiveness of platelet.
    实验表明香菇、木耳、银耳具有显著的抑制血小板聚集和粘附性的作用;
  • The results indicated that AC was negatively correlated with fragrance, adhesiveness and synthetic evaluation and positively correlated with appearance and hardness.
    米饭的粘度与外观、硬度及硬度与综合评价间呈负相关,粘度与综合评价呈正相关。
  • At the same time, firmness and chewiness decreased gradually with the time went on, springiness and the absolute value of adhesiveness went up contrarily.
    随着果实的衰老,质地参数硬度和咀嚼性逐渐下降,黏着性绝对值和弹性呈上升趋势。
  • Improving Effect of Chemical Anti-stripping agent on Adhesiveness of Acid Stone with Asphalt in Qinghai Province
    青海省化学抗剥落剂对改善酸性石料与沥青粘附性的研究
  • Adhesiveness and water resistance of soybean glue based on defatted soy flour modified with acylating reagent A, B, cross-linking reagent and surfactant were discussed.
    采用酰化试剂A、酰化试剂B、交联剂和表面活性剂改性脱脂大豆粉,研究了各种方法改性后的脱脂大豆粉的粘接性和抗水性。
  • Inhibit cell migration, spread out and adhesiveness.
    抑制细胞迁移、铺展和局部粘附。
  • This paper discusses the modified principle, manufacture processing, formulation and affected factors for adhesiveness.
    本文介绍了改性原理、生产工艺、配方设计及诸因素对胶粘剂性能的影响。
  • The results show that, the adhesiveness of the fabric softener can be increased for 60%.
    结果表明:水性有机硅作为织物柔软剂对织物纤维附着率随反应活性功能基含量的增加从0提高到60%以上。
  • Desd-foldcharacteristics, non-polluting, pinhole for pelling off, uniformly thickness and width, adequate adequate adhesiveness along its full length, and high durability.
    易折叠,无污染,易剥离,宽度及厚度协调粘贴度强,经久耐用。
  • When the content of NaCl was about 4%, the content of protein was about 10.3%, the adhesiveness of dough obtained maximum value.
    食盐添加量为4%,蛋白质含量为10.3%时,面团粘结性出现极大值。