The organic acids in liquor are classified into volatile acids and involatile acids.
白酒中有机酸分为挥发酸和不挥发酸,白酒中的不挥发酸有乳酸、柠檬酸、酒石酸、苹果酸、琥珀酸等。
It reduced significantly the amount of non-volatile matter.
通过控制助焊剂中松香的含量,降低不挥发物的含量,减少残留物对元器件的腐蚀。
