In the wet lab, phenol is tested for ph, solidification point, solubility in water, bromine index, color, and distillation ranges.
在湿的实验室中，酚为酸碱值，团结点被测试，水，溴指标，颜色和蒸馏范围的溶解度。
The effect of factors, such as water content in meal, heating time and temperature, on enzyme activity and nitrogen solubility index were investigated, respectively.
分别考察了豆粕水分含量、加热时间和温度等单因素变化对豆粕中残余酶活的影响，并在此基础上设计了响应面实验进行参数的优化。
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