Sodium benzoate
Sodium Benzoate yog ib qho tshuaj tiv thaiv. Nws yog bacteriostatic thiab fungistatic nyob rau hauv cov acidic tej yam kev mob. Nws yog siv feem ntau ntawm cov zaub mov acidic xws li cov dej qab zib nyias nyias (carbonic acid), pitrics acid), pickles (vinegar), thiab cov condiments. Nws kuj tseem pom nyob hauv cov cawv cawv raws li cov ntaub so ntswg thiab cov nyiaj polish. Nws tseem tuaj yeem pom hauv cov phib pleev zoo li Robitussin. [1] sodium benzoate yog tshaj tawm rau ntawm cov khoom lag luam yog siv hauv cov xuav hlau, cov hmoov uas ua rau lub raj mis whistling thaum compressed rau hauv lub raj thiab ignited.s
| Yam | Kev qhia tshwj xeeb |
| Acidity & Alkalinity | 0.2ml |
| Lam xav | 99.0% min |
| Dej | 1.5% max |
| Ntsuas Ntsuas Hais | Meej |
| Cov hlau hnyav (raws li pb) | 10 ppm max |
| As | 2 ppm max |
| Cl | 0.02% max |
| Ncauj | 0.10% Max |
| Tsheb huv | Raws li qhov yuav tsum tau ua |
| Oxide | Raws li qhov yuav tsum tau ua |
| Phthalic Acid | Raws li qhov yuav tsum tau ua |
| Xim ntawm kev daws | Y6 |
| Tag Nrho Cl | 0.03% max |
Chaw ntim khoom: Hauv qhuav, txias, thiab duab ntxoo nrog thawj ntim, zam kev ya raws, khaws cia ntawm chav tsev kub.
Txee lub neej: 48 hlis
Pob: Hauv25kg / hnab
kev xa mus: Sai
1. Dab tsi yog koj cov lus them nqi?
T / T lossis L / C.
2. Dab tsi yog koj lub sijhawm khoom xa tuaj?
Feem ntau peb yuav npaj cov zaub mov xa tuaj hauv 7 -15 hnub.
3. Yuav ua li cas txog cov pob?
Feem ntau peb muab cov ntim li 25 kg / hnab lossis thawv. Yog lawm, yog tias koj muaj kev tshwj xeeb rau lawv, peb yuav raws li koj.
4. Yuav ua li cas txog qhov siv tau ntawm cov khoom lag luam?
Raws li cov khoom koj tau txiav txim.
5. Cov ntaub ntawv twg koj muab?
Feem ntau, peb muab cov ntawv sau qhia ua ke, cov thawv ntim, daim nqi chaw thau khoom, COA, daim ntawv pov thawj kev noj qab haus huv thiab daim ntawv pov thawj kev noj qab haus huv. Yog tias koj lub khw muaj cov kev cai tshwj xeeb, qhia rau peb paub.
6. Dab tsi yog chaw thau khoom?
Feem ntau yog Shanghai, Qingdao lossis Tianjin.
