英语语法分析

The prediction results of syneresis are given when the volumes of gel reach50 %, 20 % and10 % of its original volume.

给出了脱水程度为原体积的50%、20%和10%时凝胶有效期的预测结果。

Analyzing the microphotograph, it showed that the gel in the dough would become net structure after syneresis cracking.

通过显微照片分析，发现在粉团中的凝胶脱水收缩后成网状结构。

The syneresis is considered to originate from some condensation reactions of hydratable reactive groups in the crosslinked polymer networks.

认为凝胶失水收缩起源于交联聚合物网络中反应性、水化性基团的缩合反应。