immiscible

简明释义

英[ɪˈmɪsəbl]美[ɪˈmɪsəbl]

adj. 互不相溶的

英英释义

单词用法

同义词

反义词

例句

1.Water and oil are immiscible.

水和油不能混合。

2.In the objective is used two immiscible liquids: one as insulator, another - in the role of conductor.

在两个不相容的目的，是用液体：作为一个绝缘体，另在指挥作用。

3.In the objective is used two immiscible liquids: one as insulator, another in the role of conductor.

在目的是用了两个混溶的液体：一，作为绝缘体，另一的角色，指挥。

4.PPG as a new type of immiscible polymer flooding system was studied for the purpose of enhancing the oil recovery of after polymer flooding reservoirs.

针对聚合物驱后油藏缺乏有效提高采收率接替技术的问题，研发了新型非均相聚合物驱油剂PPG产品。

5.The performances of practical multiphase materials made from immiscible polymer blends are usually determined by the microscopic phase structures of blends.

不相容聚合物共混物形成的相结构决定着共混材料的各项性能。

6.Art appreciation of the existing model is to integrate the arts or other disciplines immiscible, forming the edge of the infiltration, a comprehensive course.

对现有美术欣赏模式的整合就是要把艺术或其它各学科互溶，渗透形成边缘性，综合性学科。

7.The immiscible nature of certain solvents makes them ideal for extraction processes.

某些溶剂的不可混溶特性使它们非常适合用于提取过程。

8.Oil and water are immiscible substances, meaning they do not mix well together.

油和水是不可混溶的物质，这意味着它们不容易混合在一起。

9.When you shake a salad dressing made of vinegar and oil, the two remain immiscible after settling.

当你摇晃由醋和油制成的沙拉酱时，二者在静置后仍然保持不可混溶。

10.In chemistry, immiscible liquids can often be separated using a separating funnel.

在化学中，不可混溶的液体通常可以使用分液漏斗分离。

11.To demonstrate the immiscible properties of liquids, you can mix colored water with oil.

为了演示液体的不可混溶特性，你可以将有色水与油混合。

作文

In the world of chemistry, the interactions between different substances are crucial for understanding various reactions and phenomena. One interesting concept that often comes into play is that of liquids being immiscible (不相溶的). This term refers to the inability of two liquids to mix together to form a homogeneous solution. A classic example of immiscible liquids is oil and water. When you pour oil into a glass of water, you will observe that the oil forms distinct droplets that float on the surface rather than mixing with the water. This physical property is not just a curiosity; it has significant implications in both scientific research and everyday life.The reason behind the immiscibility of certain liquids can often be traced back to their molecular structures and polarities. Water is a polar molecule, meaning it has a positive and a negative end due to the unequal sharing of electrons between hydrogen and oxygen atoms. On the other hand, most oils are non-polar, which means they do not have charged ends. When these two types of molecules meet, they do not interact favorably, leading to the formation of separate layers instead of a uniform mixture.Understanding the concept of immiscibility is essential in various fields, such as environmental science, where the behavior of pollutants in water bodies is studied. For instance, oil spills are a significant environmental concern because the oil does not mix with the water, making it difficult to clean up. The immiscible nature of oil allows it to spread over large areas, harming marine life and ecosystems. Scientists must devise methods to contain and remove the oil without further damaging the surrounding environment.In the culinary world, the concept of immiscibility can also be observed when making salad dressings. A typical vinaigrette consists of oil and vinegar, which do not mix well due to their immiscible properties. To create a stable emulsion, chefs often use emulsifiers like mustard or egg yolk, which help to temporarily bind the two liquids together, allowing them to remain mixed for longer periods.Moreover, the immiscibility of liquids plays a role in the production of certain products. For instance, in the manufacturing of cosmetics, understanding how different ingredients interact—or fail to interact—is vital for creating lotions and creams that have the desired texture and consistency. By leveraging the immiscible characteristics of various components, formulators can design products that deliver effective results while maintaining aesthetic appeal.In conclusion, the concept of immiscibility (不相溶的) is a fascinating aspect of chemistry that extends beyond the laboratory. It influences environmental science, culinary arts, and product formulation, among other fields. By studying how and why certain liquids do not mix, we can better understand the world around us and develop solutions to various challenges. Whether it's addressing environmental issues or enhancing our cooking techniques, the implications of immiscibility are far-reaching and significant.