free salt
2.ON THE MECHANISM OF SALT TOLERANCE OF FIG PLANTS——Ⅱ.THE ACCUMULATION OF FREE AMINO ACIDS IN FIG LEAVES UNDER SALT STRESS AND ITS REGULATION
6.This paper deals with the synthesis of two halogen-free flame retardants named pentaerythritol bisphosphorate melamine salt(B-1) and l-oxy-4-hydroxymethyl-l-phopha-2,6,7-trioxabicyclo[2,2,2]octane (PEPA) through the reaction of industrial pentaerythritol, phosphorus oxychloride, and melamine as raw materials. The structure of the two flame-retardants were characterized by IR, element analysis, and melting point deternination.
7.Super- markets have aisles of items marked 'low salt', 'low calorie', 'low fat', 'cholesterol-free', 'diet', or imitation.
8.The cell line tole-rated to 1.5% NaCl maintained its salt-tole-rance after subculture 9-11 passages in NaCl-free medium.

