摘要
氧化还原电位(ORP)是评价饮用水的一个重要参数。通过研究饮用水中的无机成分(如pH值、硬度、碱度、以及硫酸盐)与氧化还原电位(ORP)的关系,得出提高饮用水的温度、pH值、碱度、硬度均可明显降低饮用水ORP值,且茶叶也可降低饮用水的ORP值。
Oxidation Reduction Potential （ORP） is an important parameter to evaluate the drinking water. The relationship between ORP and inorganic components such as pH value, hardness, alkalinity and sodium sulfate was studied respectively, which showed that the increase of temperature of drinking water, its pH value, alkalinity and hardness can reduce remarkably the ORP value, and the tea can also reduce the value.
出处
《苏州科技学院学报（工程技术版）》
CAS
2007年第2期63-66,共4页
Journal of Suzhou University of Science and Technology （Engineering and Technology）
关键词
饮用水
无机成分
氧化还原电位
drinking water
inorganic components
oxidation reduction potential
