the addition of hops and ca2+ during wort boiling could decrease organic acid content in wort by 10%.
麦汁煮沸时添加酒花和钙离子,可以使麦汁中的有机酸含量下降10 %。
the organic acid content was found highest in the variety of v2 while lowest in nc82. the volatile component was found higher in nc82 while lower in v2, and medium in yunyan85, k326 and hongda.
品种中以v2的有机酸含量最高,nc82的有机酸含量最低,挥发性成分含量相反,nc82较高,v2较低,云烟85、k326、红花大金元居中。
results: when heated to above 160 ℃, the organic acid content was significantly reduced, to heat to 220 ℃, 48% declined.
结果:发现当加热至160℃以上时,有机酸含量显着降低,至加热到220℃时,下降幅度达到48%。
it shows that the smaller carbonate equilibrium ratio and the higher the organic acid content is, the more closely the relation between oil_field water and light oil or gas reservoir will be.
碳酸盐平衡系数越低及低碳有机酸的含量越高,它们与油藏,尤其是与轻质油或气藏的关系越密切。