With the increasing salt concentration, milk - clotting activity became higher and higher, then reached its peak, and then decreased gradually ; in the early extraction, the speed was quick, the milk - clotting activity was increased obviously. after it amounted to the maximum, the activity became steadily lower steadily ; the increasing temperature in extracting could improve the extraction activity, but too high temperature could result in the denaturation and inactivation ; the greater the ratio of abomasums and butter and was, the quicker speed was when the enzymes was drawn out, and after extracting for twice, most of the enzymes in the abomasums could be drawn out
Directional abutting technique of salt wells
Acyl isethionic salt
Her humor adds salt to her conversation.
Flavine adenine dinucleotide disodium salt