creaming

英 [ˈkriːmɪŋ]

美 [ˈkriːmɪŋ]

v.  把…搅成糊状(或奶油状)混合物; 彻底打败; 狠揍
cream的现在分词

化学

柯林斯词典

• See also:...strawberries and cream.clotted creamdouble creamsingle creamsour creamwhipping cream
• N-UNCOUNT (用于含奶油或牛奶的汤的名称中)
  Creamis used in the names of soups that contain cream or milk.
  1. ...cream of mushroom soup.
     奶油蘑菇汤
• See also:Gently apply the cream to the affected areas....sun protection creams.face cream
• COLOUR 奶油色;淡黄色;米色
  Something that iscreamis yellowish-white in colour.
  1. ...cream silk stockings.
     米色丝袜
  2. ...a cream-coloured Persian cat.
     米色的波斯猫
• N-SING-COLL 精英;精华
  Creamis used in expressions such asthe cream of societyandthe cream of British athletesto refer to the best people or things of a particular kind.
  1. The Ball was attended by the cream of Hollywood society.
     好莱坞的大牌影星们出席了那个舞会。
  2. ...the cream of Chicago's 200 jazz and blues clubs.
     芝加哥200家爵士乐和蓝调乐俱乐部中最优秀的成员
• See also:ice creampeaches and creamsalad creamshaving cream

双语例句

• Researching for the Best Steeping Technique of Fermented Glutinous Rice Creaming Wine
  状酒最佳浸渍工艺的研究
• The thought of me creaming myself when I strip for strangers doesn't turn you on?
  我一想到在陌生人面前宽衣就湿得一塌糊涂了，这样还不能让你兴奋？
• When the content of water and arsenic become high, the probability of the content of sulfur in refined propene above criterion is creaming.
  原料中的水和砷对上述脱硫剂性能的发挥产生影响，当原料中水含量和砷含量偏高时，精制丙烯中硫含量超标的几率增大；
• The fact that a handful of traders are creaming off big profits at the expense of genuine investors undermines the integrity of the market.
  一小撮交易员以损害真正投资者利益的方式，获取巨额利润，这种行为妨害了市场公正。
• Effects of Xanthan on Creaming of O/ W Emulsions
  黄原胶对O/W乳状液稳定性的影响
• This net-work can effectively enhance the creaming stability of the emulsion and trap the emulsion droplets in the mesh to increase the coalescence stability of emulsions.
  其较高的粘度可以有效地提高乳状液的分层稳定性，并且此网状结构可以将乳液滴捕获在网格内，从而有效的防止乳液滴的聚结。
• Depletion flocculation and creaming increased when Polysaccharide concentrations higher than 0.04%, and more higher guar gum concentrations resulted in isotropic and anisotropic phase separation due to polysaccharide molecular incompatible with emulsion droplets.
  当多糖浓度高于004%时，液滴发生排斥絮凝，体系的稳定性急剧下降，更高浓度的瓜尔豆胶因与乳浊液液滴间的热力学不相容性而导致体系发生各向同性和各向异性相分离。
• According to the result of emulsion in high speed centrifugal separation a concept of creaming velocity of emulsion was advanced in this paper.
  本文根据乳状液高速离心分层的结果，提出了乳状液分层速度的概念。
• Mechanism of fat creaming and its effect parameters in dairy products
  乳制品中脂肪上浮的机理及影响因素
• The phase separation process of o/ w chemical flooding produced liquid constitutes of three parallel and successive subprocesses: oil droplet rising ( creaming), oil droplet coalescence, and water droplet settling.
  0/W型三元复合驱采出液的相分离过程可分为油珠上浮、油珠聚结和水滴沉降三个相互平行和互相衔接的子过程；