聚丙烯酰胺
Acrylamid content in materials decreases as the reducing sugars or asparagine decrease, and it decreases dramatically by lowering the temperature. 减少原料中的还原糖或天冬酰胺含量及降低加工温度能显著降低食品中丙烯酰胺的含量。
Objective To explore possibility of degradation of polyacrylamid hydrogel and release of acrylamid monomer after it was injected into body for a period of time. 目的探讨聚丙烯酰胺水凝胶注入动物及人体后,在体内环境作用下,经过一段时间,是否有丙烯酰胺单体释放出来。
Keywords acrylamid trimethyl allyl anmmouium chloride copolymer zwitterion polymer blender synthesis application; 丙烯酰胺;三甲基烯丙基氯化铵共聚物;两性离子聚合物;调剖剂;合成;应用;
acrylamid 丙烯酰胺
