“明胶”造句

大部分食物变得简直毫无味道 —— 烤牛肉好比软橡胶, 桔子像未加香料的明胶.
Most foods are simply tasteless - roast beef is like soft rubber, an orange like unfla - vored gelatin.

由于这些原因, 琼脂很快代替了明胶,或为细菌学研究的较理想的固化剂.
For these reasons, agar rapidly replaced gelatin as the hardening agent of choice for bacterriological work.

蛋白质明胶水溶液冷却时形成聚合体凝胶.
When an aqueous solution of the protein gelation is cooled, a polyer gel is formed.

• #明胶