蒸煮所用酸液是一种含有过量硫酸的酸性亚硫酸钙的溶液。
The cooking liquor, called acid, is thus a solution of calcium which contains an excess of sulfurous acid.
结果发现，经煮和蒸两种方法处理的麦胚中，脂肪酸含量明显低，且各脂肪酸之间的比例也发生变化。
The results showed that the fatty acids content in wheat germ decreased, and the ratios of major fatty acids changed by processing with boiled water or hot steam.
采用机械破碎、酸法蒸煮、氢氧化钠溶液碱法蒸煮、氨水处理和蒸汽爆破等五种不同物理和化学方法对剑麻纤维进行处理。
Sisal fibers were pretreated by different technique as acid cooking, alkali cooking, mechanical crushing, ammonia liquor-swelling and steam exposition.
采用机械破碎、酸法蒸煮、氢氧化钠溶液碱法蒸煮、氨水处理和蒸汽爆破等五种不同物理和化学方法对剑麻纤维进行处理。
Sisal fibers were pretreated by different technique as acid cooking, alkali cooking, mechanical crushing, ammonia liquor-swelling and steam exposition.
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