Researchs proves that the content of halohydrocarbon and chloroform closely relate to the variety of water temperature and the boiling duration.
研究证明，卤代烃、氯仿含量与水温变化及沸腾持续时间长短密切相关。
Researchs proves that the content of halohydrocarbon and chloroform closely relate to the variety of water temperature and the boiling duration.
研究证明，卤代烃、氯仿含量与水温变化及沸腾持续时间长短密切相关。
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