gelatinize

gelatinize的读音是英 [d?el??t?na?z]、美 [d?el??t?na?z]。中文翻译为“明胶化”。这个词源自英语，意为使胶质化或使淀粉糊化。 #

以下是速记技巧和变化形式的示例，每个不少于100字： #

速记技巧： #

1. 联想记忆法：通过联想将需要记忆的信息与熟悉的事物或场景相联系，形成独特的记忆链。

2. 图像记忆法：将需要记忆的信息转化为图像，通过视觉记忆来加强记忆效果。 #

3. 声音记忆法：将需要记忆的信息转化为声音，通过听觉记忆来加强记忆效果。

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4. 分解记忆法：将需要记忆的信息分解成若干个部分，逐个击破，逐步完成整体记忆。

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变化形式：

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1. 口诀：将需要记忆的信息转化为朗朗上口的口诀，方便记忆。 #

2. 图表：将需要记忆的信息转化为图表形式，更加直观易懂。

3. 故事：将需要记忆的信息融入故事中，通过故事情节来加强记忆效果。 #

4. 练习题：通过练习题的形式来检验自己的记忆效果，及时发现不足之处并加以改进。 #

以上内容仅供参考，速记技巧和变化形式的使用需要根据实际情况灵活调整。 #

gelatinize 的常用短语：

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1. gelatinize starch：淀粉凝胶 #

2. gelatinize quickly：迅速凝胶 #

3. gelatinize quickly at low temperature：低温迅速凝胶

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4. gelatinize the starch：淀粉凝胶 #

5. gelatinize the starch quickly：快速淀粉凝胶

6. gelatinization of starch：淀粉的凝胶化

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以下是gelatinize 双语例句： #

1. The starch was gelatinized in water.

淀粉在水中被水解。

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2. The starch was quickly gelatinized in the microwave.

在微波炉中淀粉被迅速地水解。

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3. The starch was cooked in water and then gelatinized.

淀粉在水中煮熟后，再水解。 #

4. The sugar beet pulp is used as a thickener and stabilizer in the production of food products and is also used for gelatinization.

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糖用甜菜浆用作食品生产中的增稠剂和稳定剂，也可用于水解。 #

5. The gelatinization of starch is a complex process that involves the disruption of hydrogen bonds between amylose and amylopectin.

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淀粉的凝胶化是一个复杂的过程，涉及到直链淀粉和支链淀粉之间的氢键断裂。

6. The gelatinization temperature of starch is affected by its source, moisture content, and degree of polymerization.

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淀粉的凝胶化温度受其来源、含水量和聚合度的影响。

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7. The gelatinization temperature of starch is affected by its source and moisture content, but it is also affected by the presence of impurities such as salts and proteins. #

淀粉的凝胶化温度受其来源和含水量影响，但也受杂质如盐和蛋白质的影响。 #