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達人たちに助けをお願いします。

2016-06-17View Original

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皆さん、ナフサの具体的な留出範囲をご存知の方はいますか?教えていただけると助かります。ありがとうございます。
Reply #22016-06-17
ナフサの種類はあまりにも多い。 よくある例を挙げます:初留点:35–40;10% 70–75;50% 120-130;90%:160-170;95%:170-180 終留点195-205。
Reply #32016-06-17
ありがとうございます、心から感謝します:victory:
Reply #42016-06-18
初留出温度:35–40;10% 70–75;50% 120-130;90%:160-170;95%:170-180、終留点195-205。こちらからすぐ返信します#

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