reduced viscosity

简明释义

比浓粘度

英英释义

例句

1.Manufacturers are looking for ways to achieve reduced viscosity in their products to improve flow rates.

制造商正在寻找方法，以实现产品的降低的粘度，以改善流动速率。

2.The reduced viscosity of the paint allows it to be sprayed more easily without clogging the nozzle.

这种油漆的降低的粘度使其能够更容易地喷涂，而不会堵塞喷嘴。

3.Researchers found that the reduced viscosity of the polymer solution improved its processing characteristics.

研究人员发现，聚合物溶液的降低的粘度改善了其加工特性。

4.In the food industry, reduced viscosity can enhance the texture and mouthfeel of sauces.

在食品行业中，降低的粘度可以增强酱汁的质地和口感。

5.The new formula has a reduced viscosity that allows for easier application on surfaces.

新配方具有降低的粘度，使得在表面上的涂抹更加容易。

作文

In the field of materials science and engineering, the term reduced viscosity refers to a lower resistance to flow in fluids when compared to their original state. This phenomenon is crucial for various applications, particularly in the processing of polymers and other viscous materials. When a material exhibits reduced viscosity (降低的粘度), it becomes easier to manipulate and shape, making it more suitable for industrial processes such as injection molding, extrusion, and coating.Understanding the implications of reduced viscosity is essential for engineers and scientists who work with fluids and soft materials. For instance, in the production of paints and coatings, achieving a reduced viscosity is often necessary to ensure a smooth application and even distribution on surfaces. If the viscosity is too high, the material may not spread properly, leading to uneven finishes and potentially affecting the durability and appearance of the final product.Moreover, in the context of biological fluids, reduced viscosity can have significant implications for health and medical applications. For example, in blood flow studies, understanding how various factors can lead to reduced viscosity (降低的粘度) can help researchers develop better treatments for conditions like thrombosis or other circulatory issues. When blood viscosity decreases, it can enhance circulation and reduce the strain on the heart, ultimately contributing to better overall health outcomes.Furthermore, the concept of reduced viscosity is also critical in the food industry. Many food products, such as sauces and dressings, require specific viscosity levels to ensure proper texture and mouthfeel. By manipulating the viscosity through various methods, such as heating or the addition of thickening agents, food scientists can create products that are not only appealing but also functional. A reduced viscosity in these cases can facilitate easier pouring and mixing, enhancing the consumer experience.The mechanisms behind achieving reduced viscosity can vary widely depending on the material in question. In polymer science, for instance, additives like plasticizers can be introduced to lower the viscosity of a polymer melt, allowing it to flow more readily during processing. This is particularly important in the production of flexible plastics, where maintaining a balance between strength and flexibility is key.In conclusion, the concept of reduced viscosity (降低的粘度) plays a vital role across various industries, from manufacturing to healthcare and food production. By understanding and manipulating viscosity, professionals can improve product quality, enhance performance, and contribute to advancements in technology and health. As research continues to explore the complexities of fluid dynamics and material properties, the significance of reduced viscosity will undoubtedly remain a focal point in both academic and practical applications.

在材料科学与工程领域，术语降低的粘度指的是流体相比于其原始状态时流动阻力的降低。这一现象对各种应用至关重要，尤其是在聚合物和其他粘性材料的加工中。当一种材料表现出降低的粘度（reduced viscosity），它就变得更容易操作和成型，使其更适合用于注塑、挤出和涂覆等工业过程。理解降低的粘度的影响对从事流体和软材料工作的工程师和科学家来说是必不可少的。例如，在涂料和涂层的生产中，达到降低的粘度通常是确保涂抹光滑和均匀分布在表面上的必要条件。如果粘度过高，材料可能无法正确扩展，导致不均匀的涂层，并可能影响最终产品的耐用性和外观。此外，在生物流体的背景下，降低的粘度可能对健康和医疗应用产生重大影响。例如，在血流研究中，了解各种因素如何导致降低的粘度（reduced viscosity）可以帮助研究人员开发更好的治疗方法，以应对血栓或其他循环问题。当血液粘度降低时，可以改善循环并减少心脏的负担，从而有助于更好的整体健康结果。此外，降低的粘度的概念在食品行业中也至关重要。许多食品产品，如酱汁和调味品，需要特定的粘度水平以确保适当的质地和口感。通过加热或添加增稠剂等各种方法操控粘度，食品科学家可以创造出既美观又功能性强的产品。在这些情况下，降低的粘度可以促进更容易的倒出和混合，从而增强消费者体验。实现降低的粘度的机制因所涉及的材料而异。在聚合物科学中，例如，可以引入增塑剂等添加剂来降低聚合物熔体的粘度，使其在加工过程中更易流动。这在生产柔性塑料时尤为重要，在这种情况下，保持强度与柔韧性之间的平衡是关键。总之，降低的粘度（reduced viscosity）的概念在各个行业中发挥着至关重要的作用，从制造到医疗以及食品生产。通过理解和操控粘度，专业人士可以提高产品质量、增强性能，并推动技术和健康的进步。随着研究继续探索流体动力学和材料特性的复杂性，降低的粘度的重要性无疑将继续成为学术和实际应用中的焦点。