Enqubweni yokufakwa kwenzalo okushisa kakhulu, imikhiqizo yethu kwesinye isikhathi ihlangabezana nezinkinga zokunwetshwa kwamathangi noma ukufiphala kwamanje. Lezi zinkinga zibangelwa ikakhulukazi yizimo ezilandelayo:
Owokuqala ukwanda ngokomzimba kwamathini, ikakhulukazi ngenxa yeShrikage empofu kanye nokupholisa okusheshayo kwamathini ngemuva kokubulawa inzalo, okuholela ekumeni kwe-convex ngaphandle kwengcindezi yangaphandle;
Okwesibili ukunwetshwa kwamakhemikhali ethangi. Uma i-acidity yokudla ethangini liphezulu kakhulu, udonga olungaphakathi lwethangi luzolungisa futhi lukhiqize i-hydrogen. Ngemuva kokuthi igesi liqongelele, lizokhiqiza ingcindezi yangaphakathi futhi lenze ukwakheka kwethangi liphume.
Okwesithathu kungamagciwane angakuqhaqhazela, okuyisizathu esivame kakhulu sokuqhakaza. Kubangelwa inkohliso yokudla ebangelwa ukukhula kwe-microbial nokuzala kabusha. Iningi lamagciwane ajwayelekile e-anage angu-anaerobic bacillus, i-anaerobic thermophilic bacillus, i-botulinum, i-anaerobic thermophilic bacillus, i-micrococcus ne-lacogracillus. Eqinisweni, lezi zibangelwa ikakhulukazi inqubo engenangqondo yokubulala inzalo.
Ukusuka kumaphuzu angenhla okubukwa, amathini anokunwetshwa ngokomzimba asadliwa njengenjwayelo, futhi okuqukethwe akuwona. Kodwa-ke, abathengi abajwayelekile abakwazanga ukwahlulela kahle noma ngabe kungokomzimba noma kumakhemikhali noma ngokwemvelo. Ngakho-ke, inqobo nje uma kungenzeka ukuthi kungabikwa, ungakusebenzisi, okungadala ukulimala okuthile emzimbeni.
Isikhathi sePosi: Dec-13-2021