conglutination

conglutination的音标为：[kənˈgluːkjəntɪə(n)]，基本翻译为“黏合；胶结；凝结”，速记技巧为：conglue（使…黏合）的名词形式。

Conglutination的英文词源可以追溯到拉丁语“con”表示“一起”和“gluten”表示“胶状物”。它的意思是“粘合，胶合”。

变化形式：名词形式为conglutination，形容词形式为conglutinate。

相关单词：

1. Conglutinational - 指与胶合有关的。

2. Conglutinated - 指胶合的，粘合的。

3. Conglutinationally - 以胶合方式。

4. Conglutinate - 动词形式，表示胶合，粘合。

5. Conglutinating - 形容词形式，表示胶合的。

6. Conglutinationist - 胶合主义者。

7. Conglutinate- 这是一个合成词，可以指胶合的结果或过程。

8. Conglutinationally - 这是一个副词，表示在胶合的情况下或方式。

9. Conglutinationnous - 这是一个形容词的变体，表示胶合的或粘性的。

10. Conglutinationism - 这是一个名词，表示胶合主义或粘合主义的理论或实践。

这些单词描述了conglutination的不同方面和用法，涵盖了从其本质到其应用的各种方面。

常用短语：

1. glutinous rice flour (糯米粉)

2. conglutinated sauce (勾芡汁)

3. conglutination method (勾芡法)

4. conglutination layer (勾芡层)

5. conglutination layering (勾芡分层)

6. conglutination of proteins (蛋白质凝结)

7. conglutination of cells (细胞凝集)

双语例句：

1. The sauce was conglutinated and served with rice. (酱汁勾芡后被端上桌，与米饭一起享用。)

2. The two substances were conglutinated together, forming a solid mass. (这两种物质凝结在一起，形成了一块固体。)

3. The cells were conglutinated by the antibodies, causing them to stick together. (细胞被抗体凝结，导致它们粘在一起。)

4. The sauce was thickened with a little conglutination method. (用一点点勾芡法使酱汁变得浓稠。)

5. The conglutinated sauce provided a delicious and moist texture to the dish. (勾芡汁为菜肴提供了美味和湿润的口感。)

6. The conglutination layering technique is commonly used in cooking. (勾芡分层技术通常在烹饪中应用。)

7. The conglutination method is a simple and effective way to thicken sauces and stews. (勾芡法是一种简单而有效的使酱汁和炖菜变浓的方法。)

英文小作文：

Conglutination is a cooking technique that is commonly used to thicken sauces and stews. It involves mixing a small amount of liquid with flour or starch to create a paste that binds with other ingredients in the dish to form a thicker consistency. Conglutination can be achieved using various methods, such as simmering the flour or starch in the liquid before adding it to the dish, or using a blender to create a smooth paste that can be added directly to the sauce.

This technique is particularly useful for creating a richer and more flavorful dish, as it adds body and texture without adding too much additional fat or calories. Additionally, conglutination can be used to create different flavors and textures in dishes, such as using different types of flour or starch to create a different taste or texture in the final dish. From thickening sauces to enhancing the overall flavor of a dish, conglutination is an essential cooking technique that can be used in various contexts and applications.