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  • HCO3 = CaCO3? | Homebrew Talk - Beer, Wine, Mead, Cider Brewing . . .
    The lab measures and reports alkalinity as CaCO3 They do not report CaCO3 This is bad enough The spreadsheet authors are cognizant of the fact that there is in fact very little carbonate in a typical sample as most of it has been converted to bicarbonate and so thought it would simplify things (reduce confusion) if they dealt with alkalinity as bicarbonate
  • Total Alkalinity, CaCO3 as a function of Bicarbonate, HCO3
    My most recent Lab Wards report shows my Total Alkalinity, CaCO3 as 89, my Bicarbonate, HCO3 as 97 and my pH as 8 1 I had read that for pH under 8 3 Total Alkalinity, CaCO3 = 50 61 * Bicarbonate, HCO3 That does not hold true for my numbers My report also lists Carbonate, CO3 as 6 Does
  • Residual Alkalinity vs. HCO3 levels - Homebrew Talk
    Many sources will match the bicarbonates in brewing water with the appropriate style of beer that can be brewed with that water So in the case of a pale ale, you would want bicarbonate levels lower than 50 ppm or in the case of a stout, much higher, perhaps 200ppm I've listened to waterganza
  • Adding baking soda to the kettle to achieve HCO3 target?
    Since there really isn't a beer style HCO3 ppm target, the purpose of baking soda, or any source of HCO3, is solely to raise a low mash PH to the ideal mash PH - typically only needed for dark styles; The amount of baking soda added to the mash should be based on what is required to hit the target mash PH
  • Bicarbonate from Total Alkalinity - Homebrew Talk
    This says HCO3 is 60 96% of the mass of CaCO3 The titration test for these is the same, using Sulfuric Acid Using a test value from the annual report of 189 3 ppm(mg L) Total Alkalinity #8230; 189 3 X 0 6096 = 115 40 mg L (ppm) as Bicarbonate ion (HCO3) in City Water "
  • Calculating HCO3- level from other parameters. - Homebrew Talk
    I got a water profile from the town which had all of the necessary info to plug into Beersmith 2 except the HCO3- What the report does include is two parameters which I think should allow me to calculate the appropriate number to plug in They are: Total Hardness (as CaCO3)=124 Total Alkalinity (as CaCO3 to pH 4 3)=80
  • alkalinity as CaCO3 - Homebrew Talk
    Now there is a formula that converts alkalinity as HCO3- to alkalinity as CaCO3 This assumes that HCO3- has one alkalinity equivalent and that CaCO3 has 2 alkalinity equivalents As a result you mulyiply [HCO3-] with 50 and divide by 61 The result is 0 5ppm alkalinity as CaCO3 But there is a problem
  • Reducing HCO3 | Homebrew Talk - Beer, Wine, Mead, Cider Brewing . . .
    HCO3 - 127 SO4 2- 38 Na + 37 Cl - 51 pH 8 1 (their measurement) pH 7 (my presumably much less accurate measurement at the faucet) I only brew saisons, and an all wheat saison at that Previously I just bought an 80 20 mix of dH2O and spring water and called it good Efficiency was marginal at best despite LONG step mashes
  • Very high bicarbonate in water, what to do? - Homebrew Talk
    Hi all, I just got a water analysis from the town council and entered the numbers into my software It turns out that the HCO3 level is 397ppm As I understand, that reduces the drop of PH while mashing what else I've learner's is that a can 1 Dilute the water with distilled water (but won't that reduce the good stuff like Mg etc too?) 2
  • Total Hardness vs Alkalinity - Homebrew Talk
    alkalinity, and you can pick either "mg L HCO3" or "as CaCO3" You can calculate one from the other, though like I already said, strictly speaking you should also know the pH, but it doesn't matter all that much My software actually asks for it in mEq L [and pH], which I find to be a unit that I can wrap my brain around I guess I don't like





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