6. 渔民出海打鱼,为了保证获得的鱼新鲜,鱼被打上岸后,要在最短的时间内将其分拣、冷藏,若不及时处理,打上来的鱼很快地失去新鲜度(以鱼肉内的三甲胺量的多少来确定鱼的新鲜度.三甲胺是一种挥发性碱性氨,是氨的衍生物,它是由细菌分解产生的.三甲胺量积聚就表明鱼的新鲜度下降,鱼体开始变质进而腐败).已知某种鱼失去的新鲜度
![](http://math.21cnjy.com/mml2svg?mml=%3Cmath+xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F1998%2FMath%2FMathML%22%3E%3Cmi%3Eh%3C%2Fmi%3E%3C%2Fmath%3E)
与其出海后时间
![](http://math.21cnjy.com/mml2svg?mml=%3Cmath+xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F1998%2FMath%2FMathML%22%3E%3Cmi%3Et%3C%2Fmi%3E%3C%2Fmath%3E)
(分)满足的函数关系式为
![](http://math.21cnjy.com/mml2svg?mml=%3Cmath+xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F1998%2FMath%2FMathML%22%3E%3Cmrow%3E%3Cmi%3Eh%3C%2Fmi%3E%3Cmo+stretchy%3D%22false%22%3E%28%3C%2Fmo%3E%3Cmi%3Et%3C%2Fmi%3E%3Cmo+stretchy%3D%22false%22%3E%29%3C%2Fmo%3E%3Cmo%3E%3D%3C%2Fmo%3E%3Cmi%3Em%3C%2Fmi%3E%3Cmo%3E%E2%8B%85%3C%2Fmo%3E%3Cmsup%3E%3Cmi%3Ea%3C%2Fmi%3E%3Cmi%3Et%3C%2Fmi%3E%3C%2Fmsup%3E%3C%2Fmrow%3E%3C%2Fmath%3E)
.若出海后10分钟,这种鱼失去的新鲜度为10%,出海后20分钟,这种鱼失去的新鲜度为20%,那么若不及时处理,打上来的这种鱼在多长时间后开始失去全部新鲜度(已知
![](http://math.21cnjy.com/mml2svg?mml=%3Cmath+xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F1998%2FMath%2FMathML%22%3E%3Cmrow%3E%3Cmi%3Elg%3C%2Fmi%3E%3Cmn%3E2%3C%2Fmn%3E%3Cmo%3E%E2%89%88%3C%2Fmo%3E%3Cmn%3E0.3%3C%2Fmn%3E%3C%2Fmrow%3E%3C%2Fmath%3E)
,结果取整数)( )