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THERMAL DESTRUCTION OF FOLACIN: EFFECT OF pH AND BUFFER IONS

✍ Scribed by B. PAINE-WILSON; T. -S. CHEN

Book ID
108803901
Publisher
Institute of Food Technologists
Year
1979
Tongue
English
Weight
663 KB
Volume
44
Category
Article
ISSN
0022-1147

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## Abstract Samples of polyglycolide were degraded in various buffered solutions in order to investigate the effects of buffer concentration, pH and particular buffer ions on the hydrolysis reaction. The small‐angle X‐ray scattering profiles changed with degradation; long periods were calculated an