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- Low acid value resins were synthesized by E10 with low temperature ring opening. 采用E10低温开环酯化合成低酸值树脂。
- The results showed that the E10 synthetic low acid value resin had notable anti-yellowing effect in nitrocellulose lacquers. 结果表明E10合成低酸值树脂在硝基漆中有显著的抗黄变作用。
- The yellowing effect of E10 synthetic low acid value resin to paint film of nitrocellulose lacquer and to the original lacquer was studied. 研究了E10合成低酸值树脂对硝基漆漆膜及原漆黄变的影响。
- Keywords E10 synthetic resin;low acid value resin;nitrocellulose lacquer;anti-yellowing; E10合成树脂;低酸值树脂;硝基漆;抗黄变;
- low acid value 低酸值
- low acid value resin 低酸值树脂
- Application of high pressure for sterilization of low acid food. 高压对低酸性食品杀菌的应用。
- The refrigeration was helpful in the sta-bility of acid value. 冷藏有利于保持酸价稳定性。
- Too low acidity often reflects poorly aged flour. 酸度过低经常说明面粉的老化不充分。
- Saponification value, acid value of waste oils and water content were tested. 对地沟油的酸值、皂化值以及水含量进行了检测。
- Effects of microwave radiation intensity and irradiating time on the acid value in vegetable oils were investigated. 摘要研究了微波辐射强度和辐射时间对植物油脂酸值的变化情况。
- Frying and cooking had very little effect on acid value, color, peroxide value and anisidine value. 煎炸和清炒对酸值、色泽、过氧化值、羰基值等品质指标均有一定程度的影响,但这种影响较小;
- For cultivating bacteria and differentiating bacteria base on dextrose fermentation, and for commercial sterility testing of low acid canned food. 用于培养细菌和鉴别细菌发酵葡萄糖试验,还用于低酸性罐头食品商业无菌检验。
- Objective To determine the acid value and the saponification value in Cera Chinensis. 目的建立测定虫白蜡酸值、皂化值的方法。
- Low acid foods, when placed in a sealed container, provide an ideal environment for the growth of Clostridium botulinurm and the production of toxin. 被密封在容器中的低酸食品提供了肉毒杆菌生长和产毒的理想环境。
- The corrosion prevention techniques during the refining of crude oil with high acid value are also introduced. 还介绍了加工高酸值原油中的防腐蚀技术。
- Low acidity( PH 5.5) formula. Similar to healthy skin. Mild and no irritant. 5弱酸性配方,与健康肌肤相同,温和不刺激。
- 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过程中设备的腐蚀问题和防腐蚀新技术受到相关部门的高度重视。
- The grape's tendency to develop high sugar but low acid can result in wines with neutral, merely vinous flavors and high alcohol. 该品种能够有较高的含糖量和较低的酸度，能够酿造品质不错的，有酒香的，酒精度高的葡萄酒。
- By secondary esterification reaction, the acid value can be further reduced to less than 3 mgKOH/g. 经过二次酯化，酸价可降到3mgKOH/g以下。
