Hu Qingxuan‚ZhengHuaiyu‚

L in Wenjuan‚Chen Pumin

（Institute of Microbiology and Epidemiology‚

Academy of Military Medical Sciences of PLA‚Beijing100071‚China）

Abstract

Using cohesiveness‚angle of repose‚angle of spatula and compressibility as comprehensive determining indexes‚the fluidity of peptone‚milk powder‚maize proteid and dextrin are measured∙T he results indicate that the method estabolished is simple‚practical and broadly applicable∙Among the four types of powder‚the fluidity of maize proteid is the highest‚next peptone and milk powder‚and that of dextrin is the lowest∙

Keywords：powder；fluidity；determination

DOI：10.13732/j.issn.1008-5548.1999.05.008