The result showed the different acid and alkali additives had the different influence on the NaCl content of salted egg. The quality of the salted egg was improved by two phases techniques.
结果显示：不同的酸、碱添加剂对缩短咸蛋加工时间有不同的影响，并通过采用二段式加工工艺使咸蛋品质得到很大提高。
The strong consistency is carried out by the protocols of submission with two phases. And the weak consistency is carried out by using the techniques of data replication.
分析实现强一致性的两阶段提交协议和实现弱一致性的数据复制技术。
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