| crystallization |
Sugar crystals are formed during the process of cooking sugar when the particles stick together because the liquid they are mixed with is saturated to its fullest point and cannot absorb any more sugar. Whether fudge has a grainy or smooth texture is determined by controlling the sugar crystallization. If the mixture is stirred while warm, large crystals form and produce a grainy texture. If it is stirred when cool, small crystals form, resulting in a smooth texture. ...
출처: www.chocolatemonthclub.com/glossary.htm
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| crystal |
Code-name for a half VGA reference design for Symbian OS.
출처: www.polyphonic-ringtones-ring-tones.co.uk/glossary...
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| crystal |
a regular repeat of molecules, usually with some sort of internal rotational symmetry. Protein crystals are usually about 40-60% solvent by weight and are thus fragile and sensitive to drying out.
출처: adelie.biochem.queensu.ca/~rlc/work/teaching/defin...
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| crystallization |
(Achat-vendu) Simultaneous redemption-purchase of a security (very often for tax purposes).
출처: patrick-bouteculet.tripod.com/ED.html
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| crystallography |
This is science of analyzing crystalline structure of materials. In the paper industry, it usually refers to the study of cellulose, which can have up to a 20-40% crystalline structure. High crystalline structure means less swelling of the fibers.
출처: www.paperhall.org/info/glossary.html
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