The atmospheric corrosion of copper. Some factors which influence the formation of protective coatings
β Scribed by Wilkinson, J. H. ;Patterson, W. S.
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 1943
- Weight
- 521 KB
- Volume
- 62
- Category
- Article
- ISSN
- 0368-4075
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β¦ Synopsis
wise is fourid rvhcri the ninbrinl is thawcd. It wns riot surprising, tliercforc, tlint 10% of soliil~ility of dried egg during storage was rctnrdcd by the prcactice of sonlo cnrbohydrntcs, but the acceIernting effect of otlier~ ans unexpected. It is intercsti~ig tlint the smnlier molecules Iind cithrr 110 protcct.ive cffcct or incrcnscd the rnte of donnturation.
AErritiiig I J O W C ~ in dried cgg is iiot ciitircly u questioir of the solubility of the ~irotciii since sniiipl~s hove becri encoiintcrcd rvith a solubility of %yo but nliiiost COlnpl~tely Inckiiig in nErntiiig power, emi ahcn whiskiiig wns cilrricd out n t n tempcrnturc of 40" 0. It is clear, Iio\vcvcr, tlint, substiiiiccs whicli prcrciit loss of solubility during storugc of dr&xctl egg rim nlso effective iu prcscut.itig tlie ellnt>gc during drying \rliicIi result8 in 10s of &ilting powx. Furtllcr, it may be pointcd out tlint while 11111litioii of 10% of siierosc before dryiiig gnw a ~~ro(Iuct with grcutcr ahtirig po~ver iriitirilly tIlnri one coiitninirig the mine ninoiiut of Inctosc, rifler 1G weeks' stornge nt 37' c. tlic Iuctoso egg lint1 the bcttcr uikritiiig power. The solitbilities of tlie two xninples nftcr this period of atorrige \wre lnctosc egg 88% uiitl sucrose cgg 63%.
By ndtlition of 15% of sucrose to tlic pulp before drying, sprayclricd cpg with nErirtiilg power cqunl to tlint of frcsli or fromi egg rnny IJC Iirepurcd. Tlic ncrntiiig power is not iniiirittririetl iiitlcfiiiitcly durilig ntorngc nt high tcinpernturcv but 32 weeks' storrigc lit 28' c. rcsidt.r iri little loss. Sucli iiinterinl is obviously excellent for bnkery iiw wliere the n6rntiugpowcr of t.11~ Cgg is of considcrnblo iniportniice.
The use of liirge riinounts of II curbohydrnto is, however, only a pnrtiiil rrolutioii of the problcui of tlio dctcriorntioti of dried cgg nt Iiigli ternpcrnturca Riiice tlic product is too s w c t tQ 110 used in tlio form of scruu~blctl cgg or otlicr stmight egg dishes.* Further, tho prcseuee of lnctosc does not co~nplctcly prcvent unilcsirnblc chuiiges lit 37" c. For csuinple, uftcr 60 days' atorage, although tho colour oftlie puwlcr IVIIS good tho reconstitute4 fluid drirkeiietl on standing uiid tlie scruiiiblcd cgg hut1 11 poor colour.7 Tlicso olinngca were
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