奥斯特瓦尔德(姓氏; Wilhelm,1853-1932,德国物理化学家,曾获1909年诺贝尔化学奖)
网络 奥斯特华德; 奥氏; 奥斯华德
Moreover, the effect of nitrogen-doping on the Ostwald ripening of oxygen precipitates is yet to be revealed.
此外,掺氮对直拉硅氧沉淀熟化的影响还有待揭示。
Ostwald ripening cannot be stopped either; however, it can be slowed if the gas solubility or diffusivity is decreased.
奥斯特瓦尔德熟化同样无法被阻止,但是如果气体的溶解度或扩散系数被降低的话,这个过程可以被减缓。
A second destabilizing mechanism is Ostwald ripening, also known as coarsening or disproportionation, whereby gas diffuses from smaller to larger bubbles.
第二个非稳定化机制是奥斯特瓦尔德熟化,也叫做粗化或者歧化,即气体从小的气泡里扩散到更大的气泡里。