ANALYTICAL METHOD FOR DETERMINING ACID/SALT AND BASE/SALT SPECIES CONCENTRATION IN SOLUTION

• 1. 防止盐、碱溶液中的溶质和熔融状态的盐、碱爬出的容器 [P] . 中国专利： CN103753870B . 2016.03.23
• 2. 防止盐、碱溶液中的溶质和熔融状态的盐、碱爬出的容器 [P] . 中国专利： CN103753870A . 2014-04-30
• 3. ANALYTICAL METHOD FOR DETERMINING ACID/SALT AND BASE/SALT SPECIES CONCENTRATION IN SOLUTION [P] . 英国专利： GB2025060B . 1982-11-03

  机译： 测定溶液中酸/盐和碱/盐物种浓度的分析方法

• 4. Analytical method for determining acid/salt and base/salt species concentration in solution [P] . 美国专利： US4290775A . 1981-09-22

  机译： 测定溶液中酸/盐和碱/盐种类浓度的分析方法

• 5. ANALYTICAL METHOD FOR DETERMINING ACID/SALT AND BASE/SALT SPECIES CONCENTRATION IN SOLUTION [P] . CA1108517A . 1981-09-08

  机译： 测定溶液中酸/盐和碱/盐物种浓度的分析方法

• 1. A robust predictive tool for estimating CO2 solubility in potassium based amino acid salt solutions [J] . Ebrahim Soroush, Shohreh Shahsavari, Mohammad Mesbah, 中国化学工程学报（英文版） . 2018,第004期
• 2. THE POLYELECTROLYTIC BEHAVIOURS OF ACIDIC AQUEOUS SOLUTIONS OF CHITOSAN IN THE PRESENCE OF EXTERNAL SALTS [J] . 余木火, 周征龙, 武秀阁, 东华大学学报：英文版 . 1991,第004期
• 3. CONTROL OF IMPURITIES FOR COPPER ACID LEACHING SOLUTIONS. PART I: SOLUBILITY IN WATER AT SEVERAL TEMPERATURES AND SEVERAL NaCl CONCENTRATIONS OF DOUBLE HYDRATED SULPHATE ALUMINIUM-POTASSIUM SALT [C] . Sergio Rivera, Barbara Brito, Ademir Ramirez International Copper Hydrometallurgy Workshop . 2009
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• 6. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017
• 7. THE IN-LINE ANALYSIS OF ELECTROLYTIC DISSOLVER SOLUTIONS FOR NITRIC ACID AND SALT CONCENTRATIONS [R] . D. P. Pearson 1963

• 1. Swelling Properties of New Hydrogels Based on the Dimethyl Amino Ethyl Acrylate Methyl Chloride Quaternary Salt with Acrylic Acid and 2-Methylene Butane-1,4-Dioic Acid Monomers in Aqueous Solutions [J] . Issa Katime ,Eduardo Mendizábal . 材料科学与应用期刊（英文） . 2010,第3期
• 2. Relation between Amino Acids Profiles and Recalcitrancy of Cell Growth or Salt Tolerance in Tissue and Protoplast Cultures of Three Mangrove Species, iAvicennia alba/i, iBruguiera sexangula/i, and iSonneratia alba/i [J] . Shinpei Tsuchiya ,Shinjiro Ogita ,Yoshifumi Kawana . 美国植物学期刊（英文） . 2013,第7期
• 3. Electromagnetic and Optical Methods for Measurements of Salt Concentration of Water [J] . Ф.A.Tengesdal ,B.L.Hauge ,L.E.Helseth . 电磁分析与应用期刊（英文） . 2014,第6期
• 4. 酸－盐体系预处理液中酸和盐对牙本质粘接强度的影响 [C] . 徐普 . 第五届全国生物材料学术会议 . 1994
• 5. 水溶液体系中制备氟锑酸及其盐的新方法研究 [A] . 李丹 . 2006