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remain color
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  相似匹配句对
     COLOR
     冬季女装色彩预测
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     The Color of Nature
     大自然的颜色
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     On the Right to Remain Silent
     略论沉默权
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     On the Right to Remain Silent
     浅议沉默权制度
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It is difficuit to degrade the dyeing effluent by traditional biological process due to the nonbiodegradable nature.A combination technique of photocatalytic oxidation with biochemical oxidation for dye degradation was studies.The result showed that the combination technique of biochemical and photocatalytic oxidation worked very well.For example,a 100?ppm Methyl Organge solution,the COD (chemical oxidation demand) removal and color removal were 69.67% and 22.39% respectively after the 24?h biological...

It is difficuit to degrade the dyeing effluent by traditional biological process due to the nonbiodegradable nature.A combination technique of photocatalytic oxidation with biochemical oxidation for dye degradation was studies.The result showed that the combination technique of biochemical and photocatalytic oxidation worked very well.For example,a 100?ppm Methyl Organge solution,the COD (chemical oxidation demand) removal and color removal were 69.67% and 22.39% respectively after the 24?h biological treatment;Consequently,after 1?h photocatalytic oxidation,the COD removal and color removal of this solution were further increased to 84.65% and 91.31% respectively.It might be developed as an effective method to remove the remained color of dyeing effluent after traditional biological treatment.

将多相光催化氧化法与生物氧化法相结合 ,探讨两种组合技术对染料化合物的降解 .实验选用 1 0 0 ppm的甲基橙为典型实验溶液 ,适当配以一定浓度范围的生活污水 ,以保证生物菌种的生存条件 .实验结果证明先生物氧化、后光催化氧化是一种比较好的组合方式 ,2 4h生物氧化 ,溶液COD去除达 69.68% ,色度去除达 2 2 .39% ,随后光催化氧化 1h ,COD去除达84 65% ,色度去除达 91 .31 % .由此说明 ,这种组合方式可以体现出两种反应的互补性 ,尤其对生化处理后的残留色度有明显的改善 .

The processing of fresh osnunda japonica was studied.The fresh osmunda japonica is taken out of bitter by 2% NaHCO3,is hardened by 0.2% CaCl2 and is remained color by 300mL/L Cu(COOH)2 or 400mL/L Zn(COOH)2 in pH6,then the instant product is produced after adding different flavorings.In order to improve the quality of the product,the vacuum freeze drying and fermentation is used.

为了提高薇菜加工品质、增加产品的附加值,通过对新鲜薇菜进行脱苦护色保脆等预处理,然后添加各种调味料制成即食薇菜。结果表明:用2%的碳酸氢钠溶液脱苦,0.2%氯化钙溶液保脆以及用300mL/L的醋酸铜或400mL/L的醋酸锌在pH值6时护色具有良好的预处理效果。

 
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