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酸化饮水

         酸化饮水有助于提高“被遗忘的营养”------水的质量,酸化饮水不仅起到提高饮水质量(酸性环境使饮水中细菌量下降),还要能帮助养殖场提高生产成绩。

         假如在水中添加某种单一的有机酸,水的pH值会快速降低,假如浓度过高,就会导致pH值过低,pH值过低也会导致负面效果(即,导致采水量降低,也就影响生产成绩)。因此, 选择有多种成分的协同效应的产品才是更好的办法。

         多种有机酸一起有更好的缓冲效果,缓冲效果的结果是使饮水的pH值缓慢降低,因此有更好的抗菌效果,在增加饮水的适口性的同时,与单种有机酸比较起来,其腐蚀作用小。

 

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