The influences of such factors as temperature, active chlorine content, salt content on the(oxidizing) property of sodium hypochlorite solution are studied by experiments.
2
研究了木薯和马铃薯淀粉经有效氯含量小于1%(质量分数，下同)的次氯酸钠氧化后的理化性质及反应机理。
Cassava and potato starches were oxidized by sodium hypochlorite with an active chlorine content of less than 1% (mass fraction, below the same).
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