๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Coacervation of Starch. Part. II. Some Instances

โœ Scribed by David T. Yu; Professor Dr. Majel M. MacMasters

Publisher
John Wiley and Sons
Year
1965
Tongue
English
Weight
388 KB
Volume
17
Category
Article
ISSN
0038-9056

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โœฆ Synopsis

Coacervation is the separation of a colloidal sol into two immiscible parts, on (the coacervate) richer in dispersed colloid than the other (the equilibrium liquid).

The phenomenon was described and named by Bux-GENBERG DE JONG and KRUYT (5,6). A coacervate may occur as droplets, myelin structures or a layer separated from the equilibrium liquid.

Little attention has been given t o the conditions that bring about the coacervation of starch, although they appear t o have considerable theoretical and practical significance. It has been suggested that starch granules

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