Long reaction time and high temperature are favorable to increase of acidvalues of products in the normal heat method for preparation of acrylated rosin.
常规加热法制备丙烯酸松香时，增加反应时间、升高反应温度均有利于产物酸值的提高。
2
At the same storage temperature, fatty acidvalues of japonica rice increased rapidly and mildewed easy compared with the indica rice of same moisture content.
在相同储藏温度下，同一水分晚粳稻谷的脂肪酸值比晚籼稻谷更容易上升，也更容易发生霉变。
3
Histamine, volatile basic nitrogen (VBN) and total acidvalues are recommended to be used in the integrated assessment of fish meal quality as they are important parameters of its freshness.