供應(yīng)玻璃瓶，酒瓶

玻璃瓶的物理化學(xué)指標(biāo)： 耐熱急變： 耐急冷 溫差36攝氏度無(wú)爆裂 稀酸侵蝕：酸性溶液應(yīng)呈紅色 內(nèi)應(yīng)力：真實(shí)內(nèi)應(yīng)力不大于4級(jí) 耐高溫：高溫120攝氏度無(wú)爆裂 外觀質(zhì)量標(biāo)準(zhǔn)： 白色、透明， 瓶口平面度小于0.6mm, 口平面與底平面平行度小于1mm ,無(wú)氣泡、不透明砂粒、裂紋、毛刺、隱性與顯性炸口！ 試驗(yàn)： 1：取合格成品10只 放入高壓鍋， 加熱至120攝氏度 無(wú)一只爆裂 2：取合格成品數(shù)只 加熱至一定的溫度 在溫差下 急速冷卻 無(wú)一只爆裂 3：取合格成品數(shù)只 手感：無(wú)劃手感覺(jué) 內(nèi)緣無(wú)毛刺 螺紋平滑 目測(cè)：表面光滑 晶瑩透亮 無(wú)隱性和顯性炸口！ Physical and chemical indicators of glass: heat-resistant CML: Jinai quench temperature of 36 degrees Celsius without bursting acid erosion: the acidic solution should be red with stress: a true internal stress is not more than 4 high temperature: high temperature of 120 degrees Celsius without bursting the appearance of quality standards: white , transparent, bottle flatness of less than 0.6mm, I flat plane parallel with the end of less than 1mm, no bubbles, opaque sand, cracks, burrs, hidden and overt bombing mouth! Test: 1: check pass finished 10 Add to pressure cooker, heated to 120 degrees Celsius without a burst 2: check the number of qualified products only heated to a certain temperature under a specified temperature without a burst of rapid cooling 3: check the number of qualified products only Touch: No feeling of inner arm without visual smooth burr thread: Jingying translucent surface recessive and dominant non-fried mouth!