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Some of the Minor Constituents of Wheat Starch and its Hydrolysates. Part II

✍ Scribed by H. J. Cornell; Altona North

Publisher
John Wiley and Sons
Year
1970
Tongue
English
Weight
1015 KB
Volume
22
Category
Article
ISSN
0038-9056

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πŸ“œ SIMILAR VOLUMES

Coacervation of Starch. Part. II. Some I
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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

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Tho cxpcrimontnl rcsulla dcscribod in tllc previous pnpcrs end tho conclusions drawn from thorn are mviowod and discussed.