名词解释题Ostwald Ripening
名词解释题
Ostwald Ripening
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相关考题：
经典恒温法进行稳定性加速试验依据的公式是A.Noyes—Whitey公式B.Poiseuile公式 经典恒温法进行稳定性加速试验依据的公式是A.Noyes—Whitey公式B.Poiseuile公式C.Henderson—Hasselbaleh方程D.Ostwald Freundlich方程E.Arrhenius公式
表示固体制剂中药物溶出速度的公式是A.Noyes—Whitey公式B.Poiseuile公式C.Henderson—Hasselbaleh方程D.Ostwald Freundlich方程E.Arrhenius公式
表示混悬剂中微粒粒径与溶解度之间关系的A.Noyes—Whitey公式B.Poiseuile公式C.Henderson—Hasselbaleh方程D.Ostwald Freundlich方程E.Arrhenius公式
表示弱酸(或弱碱)性药物非解离型和解离型的比例与环境PH关系的公式A.Noyes—Whitey公式B.Poiseuile公式C.Henderson—Hasselbaleh方程D.Ostwald Freundlich方程E.Arrhenius公式
共用题干第三篇Some People do Not Taste Salt Like OthersLow-salt foods may be harder for some people to like than others,according to a study by a Penn State College of Agricultural Sciences food scientist. The research indicates that genetic factors influence some of the difference in the levels of salt we like to eat.Those conclusions are important because recent,well-publicized efforts to reduce the salt content in food have left many people struggling to accept fare that simply does not taste as good to them as it does to others,pointed out John Hayes,assistant professor of food science,who was lead investigator on the study.Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex-perts and food companies are working together on ways to help consumers lower salt intake through foods thatare enjoyable to eat. This study increases understanding of salt preference and consumption.The research involved 87 carefully screened participants who sampled salty foods such as soup and chips,on multiple occasions,spread out over weeks.Test subjects were 45 men and 42 women,reportedly healthy,ranging in age from 20 to 40 years.The sample was composed of individuals who were not actively modifying their dietary intake and did not smoke cigarettes.They rated the intensity of taste on a commonly used scientific scale,ranging from barely detectable to strongest sensation of any kind."Most of us like the taste of salt. However,some individuals eat more salt,both because they like the taste of saltiness more,and also because it is needed to block other unpleasant tastes in food."said Hayes. "Supertasters,people who experience tastes more intensely,consume more salt than do nontasters.Snack foods have saltiness as their primary flavor,and at least for these foods,more is better,so the supertasters seem to like them more."However,supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as cheese,Hayes noted."For example,cheese is a wonderful blend of dairy flavors from fermented milk,but also bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese un-pleasant because the bitterness is too pronounced．"Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee,showing that individuals differ in their ability to taste certain chemicals.As a result,Hayes ex-plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye and hair color."Some people,called supertasters,describe bitter compounds as being extremely bitter,while others, called nontasters,find these same bitter compounds to be tasteless or only weakly bitter."he said."Re- sponse to bitter compounds is one of many ways to identify biological differences in food preference because supertastmg is not limited to bitterness."The fourth paragraph describes briefly_________.A:the purpose of the studyB:the analysis of the research resultsC:the research methodologyD:the conclusion of the study
共用题干第三篇Some People do Not Taste Salt Like OthersLow-salt foods may be harder for some people to like than others,according to a study by a Penn State College of Agricultural Sciences food scientist. The research indicates that genetic factors influence some of the difference in the levels of salt we like to eat.Those conclusions are important because recent,well-publicized efforts to reduce the salt content in food have left many people struggling to accept fare that simply does not taste as good to them as it does to others,pointed out John Hayes,assistant professor of food science,who was lead investigator on the study.Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex-perts and food companies are working together on ways to help consumers lower salt intake through foods thatare enjoyable to eat. This study increases understanding of salt preference and consumption.The research involved 87 carefully screened participants who sampled salty foods such as soup and chips,on multiple occasions,spread out over weeks.Test subjects were 45 men and 42 women,reportedly healthy,ranging in age from 20 to 40 years.The sample was composed of individuals who were not actively modifying their dietary intake and did not smoke cigarettes.They rated the intensity of taste on a commonly used scientific scale,ranging from barely detectable to strongest sensation of any kind."Most of us like the taste of salt. However,some individuals eat more salt,both because they like the taste of saltiness more,and also because it is needed to block other unpleasant tastes in food."said Hayes. "Supertasters,people who experience tastes more intensely,consume more salt than do nontasters.Snack foods have saltiness as their primary flavor,and at least for these foods,more is better,so the supertasters seem to like them more."However,supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as cheese,Hayes noted."For example,cheese is a wonderful blend of dairy flavors from fermented milk,but also bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese un-pleasant because the bitterness is too pronounced．"Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee,showing that individuals differ in their ability to taste certain chemicals.As a result,Hayes ex-plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye and hair color."Some people,called supertasters,describe bitter compounds as being extremely bitter,while others, called nontasters,find these same bitter compounds to be tasteless or only weakly bitter."he said."Re- sponse to bitter compounds is one of many ways to identify biological differences in food preference because supertastmg is not limited to bitterness."John Hayes points out in a recent study that_________.A:it is healthy to eat food without saltB:many people reject low-salt food completelyC:food with less salt tastes betterD:many people accept low-salt tasteless food reluctantly
能量守恒定律作为对化学反应的应用，是包含在下面哪位科学家所发现的原理的阐述中？（）A、卡诺（Carnot）B、盖斯（Hess）C、勒夏特列（Le Chatelier）D、奥斯特瓦尔特（Ostwald）E、傅里叶（Fourier）
问答题试用Ostwald的过程和理论解释Liesegang环现象。