1. 醋大在线翻译
1. 与未加醋的大骨汤相比较，加醋大骨汤的pH值由6降到5；钙浓度增加25倍，由1.5g/mL增加至38.3g/mL。
Compared to the soup without vinegar, adding vinegar resulted in a pH decrease of from 6 to 5 in the bone soup and a 25-fold increase in calcium concentration from 1.5 to 38.3g/mL.