Inorganic compound coagulating agent, represented by polysilicate aluminate, is the water treatment agent that is developing very fast recently.

1、

The effects of stirring speed,( amount) of coagulating agent, separating agent, temperature of coagulation and forming ( agent) adding on powdered ratio of PSBR 1712 were studied.

研究了搅拌转速、凝聚剂用量、隔离剂用量、凝聚温度以及成型剂加入温度对PSBR1712成粉率的影响。

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2、

The effect of coagulating way, insulator, coagulating agent, latex stability, coagulating condition, structure of coagulator on powdered rate were studied.

研究了凝聚方式、隔离剂、凝聚剂、胶浆稳定性、凝聚条件、凝聚设备的结构等对成粉率的影响，成粉率达90%以上。

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3、

Urban sewage is treated by magnetic flocculation and high gradient magnetic separation. The technical parameters such as magnetic feed dosage, magnetic field intensity, coagulating agent dosage, pH value and flow velocity are investigated.

采用磁化絮凝高梯度磁分离方法处理城市污水，研究了磁种用量、磁场强度、混凝剂用量、污水pH值和流速等工艺参数对除磷效果的影响。

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4、

The treatment of waste dyeing water by high-efficient coagulating agent was studied.

采用高效混凝剂对印染废水处理进行了探讨。

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5、

Studies on biological properties of lactic acid bacteria from a solidity matter of acidity of bean curd

一种豆腐凝固剂酸汤中乳酸菌的分离及其生物学特性的研究

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6、

Study on Processing Technology of Coagulator of Healthy and Colour Tofu

彩色保健豆腐凝固剂工艺技术研究

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7、

Thirdly, the thermodynamics of copolymer solutions were studied. The phase separation processes of spinning solvent were simulated by phase diagram.

第三，研究了纺丝原液的热力学性质，计算和模拟了PAN／溶剂／凝固剂三元体系的相分离过程并绘制出相图，探讨纺丝过程的相分离机理。

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8、

Study on the embedment of salt& coagulants of instant soybean curd

即食豆腐脑中盐类凝固剂包埋的研究

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9、

Study on Processing Technology of Tofu and Coagulator of Buckwheat

苦荞豆腐加工工艺及其凝固剂的研究

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10、

A Compound Type of bean Curd Coagulant, model FC-1, is Successfully Prepared.

一种复合型豆腐凝固剂己研制成功，定名为FC-1型食用凝固剂。

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11、

Fossil LegenD THE LEGEND OF ELFIN Time Legend

时光凝固剂：化石传说

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12、

Instant-gelation Property of Soy Protein& II Influence of Coagulant

大豆蛋白速凝特性研究&Ⅱ不同凝固剂对速凝特性的影响

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13、

Gelation Ability of Soy 7S and 11S Proteins as Affected by Different Coagulants Gelation of Pesticide Emulsifiable Concentrate

凝固剂种类对大豆蛋白质组分7S和11S胶凝能力的影响农药乳油的胶凝

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14、

Study on Processing Technology and Coagulator of Carrot Tofu

胡萝卜豆腐工艺及其凝固剂研究

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15、

The spun fibers have high strength when Na_2SO_4 is used as coagulator in spinning.

用Na2SO4作为纺丝凝固剂，所得纤维具有较好的力学性能。

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16、

The effect of gelling agents on callus induction in anther culture of rice

凝固剂对水稻花药培养愈伤组织诱导的影响

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17、

Finally, formula of instant coagulator and gelation condition were obtained.

最后，确定了复配速凝凝固剂配方及产品冲调凝固条件。

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18、

In this paper, based on studying the formation of soybean curd by traditional chemical coagulant, the effects of microbial transglutaminase ( MTG) on tofu gel properties and quality were studied.

研究了在豆腐制作过程中传统的化学凝固剂对豆腐品质影响的基础上，利用微生物转谷氨酰胺酶（MTG）对豆腐的品质进行改良。

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19、

Determination of lead content of compound type of bean curd coagulant& spectrophotometric method with Dithizone

复合型豆腐凝固剂中铅含量的测定&双硫腙分光光度法

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20、

As salt-coagulant concentration in soymilk increased, tofu-gel strength increased, whereas water-holding capacity decreased.

增加盐类凝固剂浓度，可以强化豆腐凝胶强度，但对保水性有弱化作用。

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