| 释义 |
peptize, v. Chem.|ˈpɛptaɪz|
[f. peptone + -ize.]
trans. To convert into a sol; to cause to undergo peptization.
1864T. Graham in Proc. R. Soc. XIII. 340 The pure jellies of alumina, peroxide of iron, and titanic acid, prepared by dialysis, are assimilated more closely to albumen, being peptized by minute quantities of hydrochloric acid. 1934H. N. Holmes Introd. Colloid Chem. iii. 26 Glue, gelatin, soap, gum arabic, and dextrin are said to be soluble in water. In reality they are merely peptized by water—they are subdivided into particles far larger than molecules. 1939[see disperse v. 9]. 1955R. K. Iler Colloid Chem. Silica & Silicates v. 92 Various processes have been described which involve making silica gel from acid and silicate, washing out the salts, and peptizing the wet gel by heating it under pressure in the presence of a small amount of alkali. 1972Moeller & O'Connor Ions in Aqueous Syst. v. 116 Freshly prepared and washed precipitates can be peptized in many cases by adding water and a little of the original precipitating reagent.
Hence ˈpeptized, ˈpeptizing ppl. adjs. Also ˌpeptizaˈbility, pepˈtizable a.
1921W. D. Bancroft Appl. Colloid Chem. v. 167 We may have peptization by a liquid, by a non-electrolyte, by an adsorbed ion, by a salt, or by a peptized colloid. Ibid. 170 Water-peptizable colloids like gelatine, gum arabic, dextrine, [etc.]..will peptize many precipitates. 1925tr. J. M. van Bemmelen in E. Hatschek Foundations Colloid Chem. 129 The peptizing agent may be removed from the solution and the colloid remains dissolved. 1934Industr. & Engin. Chem. Nov. 1190 Rubber which has been lightly vulcanized with sulfur can be dissolved in benzene with the help of peptizing agents... The action of soluble zinc compounds on peptized rubber sulfur causes a gelling action. 1938Proc. Rubber Technol. Conf. 289 Rubber ‘softeners’..are commonly used to increase the plasticity of rubber, and it is often assumed that they act through some lubrication, swelling, or ‘peptising’ action on the rubber. 1963Ceylon Vet. Jrnl. XI. 42 The solubility of the protein of groundnut meals has been determined by the salt-peptizability of its nitrogen. |