英语翻译For mixtures of different components such as gelatin and fat,we do not see a fixed melting and congealing point but rather a melting and congealing trajectory.For example,animal fats consist of a mixture of different types of fat.Each kin

英语翻译For mixtures of different components such as gelatin and fat,we do not see a fixed melting and congealing point but rather a melting and congealing trajectory.For example,animal fats consist of a mixture of different types of fat.Each kin
英语翻译
For mixtures of different components such as gelatin and fat,we do not see a fixed melting and congealing point but rather a melting and congealing trajectory.
For example,animal fats consist of a mixture of different types of fat.Each kind has its specific congealing point.When cooling a mixture of different types of fats,first the fat to solidify is the fat with the highest congealing point,while the remaining fat continues to be liquid.If the mixture is further cooled down,then the remaining fats,also step-by-step,congeal at their own congealing point.
Because there are many different fats in the mixture with only small differences in congealing temperature,it seems that the mixture gradually congeals.This congealing process does not take place at a single temperature,but the coagulation begins at a relatively high temperature,and the mixture is only fully congealed at a lower temperature.
The starting point of the congealing process (more or less) corresponds to the temperature of the grease in the mixture with the highest congealing point,and stops only at the temperature that corresponds to the temperature of the grease in the mixture with the lowest congealing point.
This congealing point of liquids also changes when solids are dissolved in these liquids.As it is well known,the freezing point of pure water is at 0° C.When,for example,an amount of salt is added to this water it will only freeze at a temperature below 0° C.We are dealing with a freezing-point decrease in the water.
A phenomenon that is particularly evident in winter where water freezes to the ground at 0° C.When we sprinkle salt on the ice,it melts again.The salt dissolves in the melted ice,and lowers the freezing point to about -10° C.
Freezing point depression describes the phenomenon whereby the temperature,at which a liquid solidifies,decreases if other substances are dissolved in it.This freezing point depression is not dependent on the type of solute,but only by the amount of dissolved matter,such as minerals.The more particles dissolved,the more the freezing point of the liquid drops.
A similar phenomenon occurs at the boiling point of liquids,where solids dissolved will result in a so-called boiling point elevation of this liquid.Also here,boiling point elevation does not depend on the type of solute,but only on the amount of dissolved particles.

英语翻译For mixtures of different components such as gelatin and fat,we do not see a fixed melting and congealing point but rather a melting and congealing trajectory.For example,animal fats consist of a mixture of different types of fat.Each kin
如果没错的话翻译如下：
对于不同组件的混合物如明胶和脂肪,我们没有看到一个固定的融化和凝结观点,而是一个融化和凝结轨迹.
例如,动物脂肪的混合物组成的不同类型的脂肪.每一种都有其特定的凝结点.当冷却混合的不同类型的脂肪,首先脂肪凝固最高的是脂肪凝结点,而剩余的脂肪继续是液体.如果混合物是进一步冷却下来,然后剩下的脂肪,也逐步的、凝结在他们自己的凝结点.
因为有许多不同的脂肪与差别很小的混合物在凝结的温度,它似乎逐渐凝混合物.这个凝结过程不会发生在一个单一的温度,但混凝始于一个相对较高的温度,只有完全凝固的混合物在一个较低的温度.
的出发点的凝结过程(或多或少)对应于油脂的温度最高的混合物凝结点,并停止只在温度相对应的温度的油脂混合物凝结点最低的.
这个凝结点的液体也改变时,固体溶解在这些液体.因为它是众所周知的,纯净的水的冰点是0°c.例如,当一个量的盐被添加到这个水它只会冻结温度应低于0°c .我们正在处理一个freezing-point降低水.
这一现象在冬季尤为明显,水冻结在地面0°c.当我们上撒点盐冰融化再次.盐溶于融化的冰,并降低冰点到大约-10°C.
凝固点降低描述这种现象,温度,在液体凝固,减少如果其他物质溶解在它.这凝固点降低不依赖于类型的溶质,但只有被大量的溶解物质,如矿物质.更多的颗粒的溶解,冰点的液体滴.
一个类似的现象发生在沸点液体、固体被溶解会导致所谓的沸点上升液体的.还在这里,沸点上升并不取决于溶质的类型,但只在数量的溶解的粒子.