EFFICIENCY OF OXYGEN DEMAND REDUCTION OF SAUERKRAUT BRINE BY OZONE

机译：臭氧氧化碳水盐水氧化效率

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Ozone was effective in reducing the chemical oxygen demand (COD) of sauerkraut brine in which lactic acid was the major, oxidizable constituent. The stoichiometry of the lactate-ozone reaction requires a weight ratio of 1.87, or 1.01 in terms of COD. The ratio was found to decrease proportionally with COD, during ozonation.

机译：臭氧可有效地减少酸洁面水的化学需氧量（COD），其中乳酸是主要可氧化的成分。乳酸臭氧反应的化学计量在COD方面需要1.87或1.01的重量比。在臭氧过程中，发现该比例与COD比鳕鱼分开。

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《International symposium on ozone technology》|1976年||共5页
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中图分类氧化物和氢氧化物;
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4. EFFICIENCY OF OXYGEN DEMAND REDUCTION OF SAUERKRAUT BRINE BY OZONE [C] . International symposium on ozone technology . 1976

机译：臭氧氧化碳水盐水氧化效率
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EFFICIENCY OF OXYGEN DEMAND REDUCTION OF SAUERKRAUT BRINE BY OZONE

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