Immersion in cold water resulted in rapid loss of heat.
浸泡在冷水中导致热量迅速散失。
In the oven, the transfer of heat from hot air to vegetable occurs more slowly than immersion in boiling water.
在烤炉中，热空气带走了蔬菜的热量，使得这一过程缓慢于开水煮菜。
Compared to vibration immersion, heat immersion shortened detection hour, increased efficiency and yielded more correct results, thus suitable to examine large sums of samples.
与传统的振荡法相比，可大大缩短测定时间，提高测定效率，结果也更准确，适于大量样品的检测。
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