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- The refrigeration was helpful in the sta-bility of acid value. 冷藏有利于保持酸價(jià)穩定性。
- Saponification value, acid value of waste oils and water content were tested. 對地溝油的酸值、皂化值以及水含量進(jìn)行了檢測。
- The leaching rates of vanadium of oxidizing acid leaching at atmospheric pressure and oxidizing acid pressure leaching were studied separately by contrasting conclusion. 分別考察石煤常壓氧化酸浸和加壓氧化酸浸過(guò)程中的釩浸取率。
- Effects of microwave radiation intensity and irradiating time on the acid value in vegetable oils were investigated. 摘要研究了微波輻射強度和輻射時(shí)間對植物油脂酸值的變化情況。
- Immersion in aromatic or ketone solvents and strong oxidizing acids. 不能浸在芳香類(lèi)、酮類(lèi)溶劑以及強氧化性酸中。
- Frying and cooking had very little effect on acid value, color, peroxide value and anisidine value. 煎炸和清炒對酸值、色澤、過(guò)氧化值、羰基值等品質(zhì)指標均有一定程度的影響,但這種影響較小;
- Immersion service in aromatic or ketone solvents and strong oxidizing acids. 不宜在芳香族和酮類(lèi)溶劑以及強氧化性酸的浸泡環(huán)境中使用。
- Objective To determine the acid value and the saponification value in Cera Chinensis. 目的建立測定蟲(chóng)白蠟酸值、皂化值的方法。
- The corrosion prevention techniques during the refining of crude oil with high acid value are also introduced. 還介紹了加工高酸值原油中的防腐蝕技術(shù)。
- The equipment corrosion and corrosion resistance in processing crude oil with high acid value are reviewed. 摘要高酸值原油加工過(guò)程中設備的腐蝕問(wèn)題和防腐蝕新技術(shù)受到相關(guān)部門(mén)的高度重視。
- By secondary esterification reaction, the acid value can be further reduced to less than 3 mgKOH/g. 經(jīng)過(guò)二次酯化，酸價(jià)可降到3mgKOH/g以下。
- Low acid value resins were synthesized by E10 with low temperature ring opening. 采用E10低溫開(kāi)環(huán)酯化合成低酸值樹(shù)脂。
- Results The acid value and the saponification value in Cera Chinensis could be determined successfully. 結果可順利測得蟲(chóng)白蠟酸值、皂化值。
- Greeniz solvent for determining the acid value of rosin glyceride by means of titration was studied. 采用中和法測定松香甘油酯的酸值,對溶解松香酯的溶劑進(jìn)行了綠色化研究。
- Study on Oxidizing Acid Leaching of Marmatite 高鐵閃鋅礦氧化酸浸試驗研究
- This paper studies a method by which the acid value and free acid value in Tung Oil Anhydride (TOA) can be determined. 以桐油、馬來(lái)酸酐、雙馬來(lái)酰亞胺及酚醛樹(shù)脂為基本原料,合成了具有較好耐熱性的桐油酸酐酰亞胺酚醛樹(shù)脂。
- The effect of the frying time on peroxide value, acid value and carbonyl value was also analyzed. 結果顯示,與大豆色拉油相比,棕櫚油和豬油有更高的煎炸穩定性;
- The results showed that TBHQ had a good effect of restraining peroxide value,but insignificant effect of inhibiting the raise of acid value. 結果表明,TBHQ具有較好的抗氧化性能,能有效抑制臘肉中過(guò)氧化值的升高,但對酸價(jià)的抑制作用不大。
- The acid value, hydroxyl value and saponification value of the products were determined and compared by chemical analysis methods. 經(jīng)化學(xué)方法分析了系列聚酯增塑劑的酸值、羥值和皂化值。
- The seed oil is transparent,orange,no peculiar smell and acid value was 46.93mg KOH/g oil,iodin value was 50.17g/100g oil. 籽油透明、橙黃、無(wú)異味;酸價(jià)為46.;93mg KOH/g油;碘值為50
