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1·With corn, wheat starch were dissolved, its gel strength increased.

可与玉米、小麦淀粉共溶，对它的凝胶强度有所提高。

2·Ithas good gel strength so that after recovering it can be used again.

将吸水后的凝胶再生，其强度较好，可反复使用。

3·The influence of two valence metal on gel strength of AGAR is remarkable.

二价金属元素的存在对琼脂的凝胶强度影响最为显著。

4·The gel strength is decreased with the increase of calcium ion concentration.

浓度增大时所成凝胶的强度下降。

5·The gel strength of curdlan gum increases with heating temperature increasing.

可得然胶的胶体强度随着加热温度的上升而提高。

6·Dear Sir, I want to purchase Purchase of gel strength rheometer for Agar Agar jelly.

求购凝胶强度测定仪，如有满足要求的马可波罗网供应商，请尽快与我联系！

7·The lower the value of the gel strength of the original gel, the better the enhance.

对于冻力值越低的原胶，其冻力提升效果越明显；

8·Gel time and gel strength may be controlled through adjusting the concentration of polymer.

通过调整体系浓度，可以实现对成胶时间和成胶强度的控制。

9·The gel strength of low gel is weaker than the high one with the same concentration of curdlan gum.

同样可得然胶浓度的低位凝胶比高位凝胶的胶体强度弱。

10·The gelation time shortened and the strength of the gel strengthened as the concentration increased.

成胶时间随浓度的升高而缩短，凝胶强度随浓度的升高而增大。