non-freezing mixture

简明释义

为冻剂

英英释义

例句

1.The chef used a non-freezing mixture to quickly chill the dessert without freezing it solid.

厨师使用非冻结混合物快速冷却甜点，而不会使其完全冻结。

2.The non-freezing mixture is ideal for preserving biological samples without damaging them.

这种非冻结混合物非常适合用于保存生物样本而不造成损害。

3.In the laboratory, we often use a non-freezing mixture to maintain a stable temperature during experiments.

在实验室中，我们经常使用非冻结混合物来保持实验过程中的稳定温度。

4.When traveling in cold climates, it's important to carry a non-freezing mixture for your drinks.

在寒冷气候旅行时，携带非冻结混合物以保持饮品的温度是很重要的。

5.For the ice cream machine, we recommend using a non-freezing mixture to achieve the best texture.

对于冰淇淋机，我们建议使用非冻结混合物以获得最佳质地。

作文

In the realm of chemistry and material science, the concept of a non-freezing mixture plays a crucial role in various applications. A non-freezing mixture refers to a combination of substances that remains in a liquid state even at temperatures where pure substances would typically freeze. This property is particularly important in industries such as food preservation, chemical manufacturing, and even in everyday life scenarios like making ice cream or de-icing roads during winter.To better understand the significance of a non-freezing mixture, let’s consider its application in the food industry. When making ice cream, for instance, a non-freezing mixture is essential to achieve the desired creamy texture. By mixing sugar, salt, and ice, one can create a non-freezing mixture that allows the ice cream base to chill without solidifying completely. This process not only enhances the flavor but also improves the mouthfeel of the final product.Furthermore, in the context of de-icing roads, a non-freezing mixture is often used to prevent the formation of ice on road surfaces. Salt is commonly added to water to create a non-freezing mixture that lowers the freezing point of water. This means that even when temperatures drop below the normal freezing point of pure water, the mixture remains liquid, effectively preventing ice from forming and ensuring safer driving conditions.The science behind a non-freezing mixture involves colligative properties, which are properties that depend on the number of solute particles in a solution rather than the identity of the solute. When a solute, such as salt or sugar, is dissolved in a solvent like water, it disrupts the formation of ice crystals, thereby lowering the freezing point of the solution. This principle is not only applicable in culinary practices but also in various industrial processes where temperature control is critical.Moreover, the development of new non-freezing mixtures continues to evolve with advances in technology and materials science. Researchers are exploring innovative combinations of substances that can remain liquid at even lower temperatures, which could have significant implications for transportation, storage, and other sectors that require temperature-sensitive materials.In conclusion, the concept of a non-freezing mixture is integral to numerous fields, ranging from culinary arts to engineering. Its ability to remain in a liquid state under freezing conditions opens up a wide array of possibilities for both practical applications and scientific exploration. Understanding and utilizing non-freezing mixtures not only enhances our daily lives but also contributes to advancements in technology and industry. As we continue to explore the potential of these mixtures, it is clear that they will play an increasingly important role in our society, helping us to overcome challenges associated with temperature extremes and improving the quality of various products and processes.

在化学和材料科学领域，非冻结混合物的概念在各种应用中发挥着至关重要的作用。非冻结混合物指的是一种物质组合，即使在纯物质通常会冻结的温度下也保持液态。这一特性在食品保存、化学制造乃至日常生活场景（如制作冰淇淋或冬季除冰）等行业中尤为重要。为了更好地理解非冻结混合物的重要性，让我们考虑其在食品行业中的应用。例如，在制作冰淇淋时，非冻结混合物对于实现所需的奶油质地至关重要。通过将糖、盐和冰混合，可以创造出一种非冻结混合物，使冰淇淋基底在冷却时不会完全固化。这一过程不仅增强了风味，还改善了最终产品的口感。此外，在除冰道路的背景下，非冻结混合物通常用于防止路面结冰。盐通常添加到水中，以创建一种非冻结混合物，降低水的冰点。这意味着即使温度降到纯水正常冰点以下，该混合物仍然保持液态，从而有效防止冰的形成，确保安全的驾驶条件。关于非冻结混合物的科学涉及到胶体性质，这些性质取决于溶液中溶质粒子的数量，而不是溶质的身份。当溶质（如盐或糖）溶解在水等溶剂中时，会干扰冰晶的形成，从而降低溶液的冰点。这一原理不仅适用于烹饪实践，也适用于各种工业过程，其中温度控制至关重要。此外，随着技术和材料科学的进步，新型非冻结混合物的发展仍在持续。研究人员正在探索创新的物质组合，这些组合能够在更低的温度下保持液态，这可能对运输、存储及其他需要温度敏感材料的领域产生重大影响。总之，非冻结混合物的概念在众多领域中至关重要，从烹饪艺术到工程学。它在冻结条件下保持液态的能力为各种实际应用和科学探索开辟了广泛的可能性。理解和利用非冻结混合物不仅提升了我们的日常生活，还促进了技术和工业的进步。随着我们继续探索这些混合物的潜力，很明显，它们将在我们的社会中发挥越来越重要的作用，帮助我们克服与温度极端相关的挑战，并改善各种产品和过程的质量。