๐”– Bobbio Scriptorium
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Coacervation of Starch. Part. V. Electrophoresis of Starch Coacervates

โœ Scribed by graduate researchassistant Robert E. Baker; Professor Dr. Majel M. Macmasters

Publisher
John Wiley and Sons
Year
1968
Tongue
English
Weight
825 KB
Volume
20
Category
Article
ISSN
0038-9056

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๐Ÿ“œ SIMILAR VOLUMES

Coacervation of Starch. Part. II. Some I
Coacervation of Starch. Part. II. Some Instances
โœ David T. Yu; Professor Dr. Majel M. MacMasters ๐Ÿ“‚ Article ๐Ÿ“… 1965 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 388 KB

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

Coacervation of Starch I. By Freezing
Coacervation of Starch I. By Freezing
โœ W. E. Schulze; D. T. Yu; Professor M. M. Macmasters ๐Ÿ“‚ Article ๐Ÿ“… 1964 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 608 KB

Crekiirzte deutsche Ubersetzung eines anllljlich des 6. Symposiums iiber Frrmdstoffe in Nahrungsmittcln (1 0. his 1.5. 10. 1960) in Madrid gehaltenen Vortrages.

Coacervation of Starch IV. Effect of Add
Coacervation of Starch IV. Effect of Added Salts or Furfural on Stability of Coacervated Starch-Chloral Hydrate Systems
โœ Robert E. Baker; Dr. Majel M. MacMasters ๐Ÿ“‚ Article ๐Ÿ“… 1967 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 543 KB

Coacervation of Starch IV. Effect of Added Salts or Furfural on Stability of Coacervated Starch-Chloral H y d r a t e Systems\*) By KORERT E. BAKER and MAJEL M. MACMASTERS\*\*), Manhattan, Kansas (USA) r r i l ( . iIlflucncc of various neutral salts 011 composit ioii n l l c l morphology of coaecrr

The fractionation of potato starch. Part
The fractionation of potato starch. Part V. The phosphorus of potato starch
โœ Lampitt, L. H. ;Fuller, C. H. F. ;Goldenberg, N. ๐Ÿ“‚ Article ๐Ÿ“… 1948 ๐Ÿ› Wiley (John Wiley & Sons) โš– 576 KB

## Abstract Most of the phosphorus of potato starch fractions is bound to the starch and is not split off when the starch is precipitated from solution by alcohol. The potato starch amylopectin contains much more phosphorus in the form of bound esterified phosphate groups than the corresponding amy