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ÎÄÕÂÉó¸åÒâ¼û£¬½¨ÒéÐ޸쬴ó¼Ò°ïÎÒ¿´¿´ÕâЩÎÊÌ⣬·¢±íµÄ»ú»á´óô£¿ ͬÑùһƪÎÄÕÂûÓÐÈ·¶¨·¢±í֮ǰ»¹¿ÉÒÔͶÆäËûµÄ»áÒéô£¿ 1. In section 2.1, authors mentioned lactose and fats contents were measured by Spectrophotometry methods. Would authors provide information more in details such as at what wavelength et al. 2. Some citations in the paper are not arranged properly. For example, authors cited reference 9 and 10 in section 2.3. Do it mean the same measurement were done in ref. 9 and 10, or any other reason for putting citation there? The same issue happens for the ref. 11 and 12. 3. In table 2, it might be better to show the concentration values as well. Otherwise, it is hard to say if it is within measurement error limit or the real removal for fat percentage decreasing from 0.01% to 0. 3. Page 3, last paragraph need to be rewritten. It was not written properly in English. 4. In Figure 2, authors discussed the effect of pressure on permeate flux. What did the permeate flux refer to? Did it refer to the final stabilized permeate flux? As the permeate flux dropped continuous during the constant pressure experiments. The same question occurred in Figure 3 and 4. 5. In section 3.5, please define the concept of concentration factor in the paper. |
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