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BROWNING OF SUGAR SOLUTIONS. 3. EFFECT OF pH ON THE COLOR PRODUCED IN DILUTE GLUCOSE SOLUTIONS CONTAINING AMINO ACIDS WITH THE AMINO GROUP IN DIFFERENT POSITIONS IN THE MOLECULE

✍ Scribed by J. C. UNDERWOOD; H. G. Lento JR.; C. O. WILLITS

Book ID: 108795431
Publisher: Institute of Food Technologists
Year: 1959
Tongue: English
Weight: 244 KB
Volume: 24
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1959.tb17257.x

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📜 SIMILAR VOLUMES

BROWNING OF SUGAR SOLUTIONS : II. Effect

BROWNING OF SUGAR SOLUTIONS : II. Effect of the Position of Amino Group in the Acid Molecule in Dilute Glucose Solutions

✍ H. G. LENTO Jr.; J. C. UNDERWOOD; C. O. WILLITS 📂 Article 📅 1958 🏛 Institute of Food Technologists 🌐 English ⚖ 201 KB

Effect of amino acids containing sulfur

Effect of amino acids containing sulfur on the corrosion of mild steel in phosphoric acid solutions polluted with Cl−, F− and Fe3+ ions–behaviour near and at the corrosion potential

✍ Mohamed Samir S Morad; Abo El-Hagag A Hermas; Mohamed S Abdel Aal 📂 Article 📅 2002 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 167 KB 👁 2 views

## Abstract Research on non‐toxic inhibitors is of considerable interest in investigations into the replacement of hazardous classical molecules. This paper reports the action of four amino acids containing sulfur on the corrosion of mild steel in phosphoric acid solution with and without Cl^−^, F^