有效氯含量与出厂日期、储存时间、使用时间、使用频率成反比。
The effective chlorine level had a negative correlation with the storage time, use time, use frequency, and manufacture date.
实验研究了温度、有效氯含量、含盐量等因素对次氯酸钠溶液氧化性的影响。
The influences of such factors as temperature, active chlorine content, salt content on the(oxidizing) property of sodium hypochlorite solution are studied by experiments.
研究了漂粉精母液中有效氯的回用工艺流程，并测试了循环次数对漂粉精有效氯含量的影响。
The effects of mesh number of standard sieve on effective chlorine content of calcium hypochlorite were tested.
微生物学研究表明，有效氯含量范围内的消毒水可有效杀灭大部分食品工业设备表面所发现的微生物。
Biological study shows that the sterilizing water with the available chlorine content can effectively kill most microorganisms on the walls of food equipment.
目的对含氯消毒剂中有效氯含量测量不确定度进行系统研究，为有效氯含量测定的质量控制提供依据。
Objective Systematic uncertainty study of valid chlorine measurement in chlorine disinfectant were made so as to improve quality control of valid chlorine measurement.
方法采用《消毒技术规范》(2002年版)有效氯含量测定方法以及标准偏差、方和根等统计学方法。
Methods Valid chlorine content measurement method and statistical methods such as standard deviation, and square and root etc in "Technical standard For Disinfection" (2002 version) was adopted.
通过对氯碱生产中一次盐水游离氯及有效氯含量分析方法的对比，确定了亚硝酸根离子对分析结果的影响。
After comparison of analysis methods of free chlorine and active chlorine, it confirmed the influences on analysis results from nitrite ion.
研究了木薯和马铃薯淀粉经有效氯含量小于1%(质量分数，下同)的次氯酸钠氧化后的理化性质及反应机理。
Cassava and potato starches were oxidized by sodium hypochlorite with an active chlorine content of less than 1% (mass fraction, below the same).
以氯气和氢氧化钠为原料制备次氯酸钠溶液，控制其中游离碱含量在10.8%左右，有效氯在8.0%左右。
Sodium hypochlorite solution has been prepared by chlorine and sodium hydroxide, the content of free alkali should be controlled at about 10.8%, and the effective chlorine at about 8.0%.
结果，随工作时间的延长和食盐浓度的增加，有效氯的含量逐渐增加。
Results: With prolonging the working time and increasing the table salt concentration, the available chlorine content increased gradually.
结果，随工作时间的延长和食盐浓度的增加，有效氯的含量逐渐增加。
Results: With prolonging the working time and increasing the table salt concentration, the available chlorine content increased gradually.
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