curdle

curdle音标

英 [ˈkɜ:dl]

美 [ˈkɜ:rdl]

curdle基本释义

v.凝结；变稠

v.(使)结成凝乳；变成凝乳状

curdle用法及例句

verb

1. turn from a liquid to a solid mass

e.g. his blood curdled

2. go bad or sour

e.g. The milk curdled

3. turn into curds

e.g. curdled milk

Synonym: clabberclot

1. (使)(牛奶或鸡蛋)凝结；（使）结成凝乳If milk or eggs curdle or if you curdle them, they separate into different bits.

e.g. The sauce should not boil or the egg yolk will curdle...调味汁不能煮沸，不然蛋黄会凝结的。e.g. The herb has been used for centuries to curdle milk.那种香草几个世纪以来都被用来制作酸乳。

1. 凝固：myxogenes),利用萄葡糖、氮、微量矿物质作为营养源,而发酵培养产生的天然多醣类,因其加热后具有凝固(curdle)的能力,而将其称之为卡德兰. 卡德兰胶在国内是卫生署核准的合法食品添加物,列属粘稠剂,多半是用来增加食品的结著性、保水性,

2. 使凝结：corrosive 腐蚀性的 | curdle 使凝结 | decomposition 分解

3. curdle的翻译

3. 使凝固：curd 凝乳 | curdle 使凝固 | curdle 使凝结

4. curdle

4. 使凝结;乳凝(聚变质：curd tart 奶酪饼 | curdle 使凝结;乳凝(聚变质 | curdled apparance 凝乳状

Mist, at freezing-point, curdled under the headlights.

出自：fig.

近义词

反义词

临近词

thicken变浓

cohere粘合

go bad变坏

clabber浓而变酸的牛奶...

turn翻转

spoil宠坏

go off爆炸

clot凝块

go sour变酸

coagulate 凝结

gel凝胶

sour酸的

congeal(使)凝结

ferment发酵

homogenise使均匀

homogenize使均匀

curdle the blood

curdle one's blood

curdled milk

curd

cure

相关列句

If the sauce reaches too high a temperature, it will curdle.(如果酱汁的温度太高，会凝固。)

There's a subtle decency to most of Cotten's work, though it can curdle into cynicism pretty fast, and his characters often get crushed by the looming failure of their dreams.(科顿的大部分作品都有几分高雅的感觉，虽然可能很快转化为愤世嫉俗，而且他的角色经常被梦想的破灭所打垮。)

Camels milk does not curdle.(骆驼奶不结块。)

The herb has been used for centuries to curdle milk.(这种香草被用来凝乳已有几个世纪。)

The sight made my blood curdle.(那景象让我不寒而栗。)

Do not let it come to a boil; eggs will curdle.(不要把汤煮开，让鸡蛋保持液体状态。)

Blood is curdle.(血液凝固了。)

Throughout history noise has been a powerful weapon but can it really curdle your insides, or make buildings crumble?(历史中噪音一直是一种强力武器，但是否真的让人从内凝结，让建筑从中粉碎呢？)

The liquid lacquer should curdle under damp conditions then become firm and resistant to heat, acid and alkali.(液体漆应该凝结在潮湿的环境便成为坚固耐热，酸和碱。)

The paper introduced a new type microbial exopolysaccharide - curdle. It's production, rheology and application in food processing were discussed.(介绍了一种新型微生物多糖——凝结多糖生产、流变性质及其在食品加工中的应用。)