n.焦磷酸鹽

The better additive quality of sodium pyrophosphate was 0. 其作用效果隨浸泡時(shí)間的延長而提高,焦磷酸鈉添加量為0。

It loses water and converts to pyrophosphate and metaphosphoric acid when being high-temperature heated. 經(jīng)高溫加熱便失水生成焦磷酸和偏磷酸，長時(shí)間受冷即生成結(jié)晶，有腐蝕性，易吸濕，密封保存。

Sodium hexametaphosphate, sodium pyrophosphate and sodium silicate all had a preferable s... 六偏磷酸鈉、焦磷酸鈉、硅酸鈉對(duì)過氧乙酸漂白均有較好的穩(wěn)定作用。

It is formed from ATP and 5-phosphoribosyl pyrophosphate in a complex biosynthetic pathway. 由ATP和5-磷酸核糖基焦磷酸鹽通過復(fù)雜的生物合成途徑合成。

The effect of sodium pyrophosphate,glycerol monostearate and starch acetate on rheological propertiesof rice starch were studied by Dynamic Rheometry. 采用動(dòng)態(tài)流變儀對(duì)米線生產(chǎn)中三種常用添加劑焦磷酸鈉、單甘酯和淀粉醋酸酯對(duì)大米淀粉流變特性的影響進(jìn)行了研究。