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。
Biological study shows that the sterilizing water with the available chlorine content can effectively kill most microorganisms on the walls of food equipment.
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。
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