✦ LIBER ✦

Thermodynamic compatibility of polysaccharides in aqueous media

✍ Scribed by Yu.A.Ant Onov; M.G. Pletenko; V.B. Tolstoguzov

Book ID: 116048387
Publisher: Elsevier Science
Year: 1987
Weight: 409 KB
Volume: 29
Category: Article
ISSN: 0032-3950
DOI: 10.1016/0032-3950(87)90186-9

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Thermodynamic compatibility of proteins

Thermodynamic compatibility of proteins in aqueous medium

✍ Polyakov, V. I. ;Popello, I. A. ;Grinberg, V. Ya. ;Tolstoguzov, V. B. 📂 Article 📅 1986 🏛 John Wiley and Sons 🌐 English ⚖ 240 KB

On the thermodynamic compatibility ofVic

On the thermodynamic compatibility ofVicia faba protein with agar-agar in aqueous media

✍ Andersson, O. ;Schmandke, H. 📂 Article 📅 1983 🏛 John Wiley and Sons 🌐 English ⚖ 179 KB

Limited thermodynamic compatibility of p

Limited thermodynamic compatibility of proteins in aqueous solutions

✍ V. I. Polyakov; V. Ya. Grinberg; Yu. A. Antonov; V. B. Tolstoguzov 📂 Article 📅 1979 🏛 Springer 🌐 English ⚖ 179 KB

Thermodynamic compatibility of proteins

Thermodynamic compatibility of proteins in aqueous media. Part 2. The effect of some physicochemical factors on thermodynamic compatibility of casein and soybean globulin fraction

✍ Polyakov, V. I. ;Popello, I. A. ;Grinberg, V. Ya. ;Tolstoguzov, V. B. 📂 Article 📅 1985 🏛 John Wiley and Sons 🌐 English ⚖ 588 KB

Thermodynamic compatibility of gelatin a

Thermodynamic compatibility of gelatin and dextran in aqueous medium

✍ V.Ya. Grinberg; V.B. Tolstoguzov; G.L. Slonimskii 📂 Article 📅 1970 🏛 Elsevier Science ⚖ 502 KB

A study of gelatine-methylcellulose comp

A study of gelatine-methylcellulose compatibility in aqueous media

✍ Grishchenkova, E. V. ;Antonov, Yu. A. ;Braudo, E. E. ;Tolstoguzov, V. B. 📂 Article 📅 1984 🏛 John Wiley and Sons 🌐 English ⚖ 455 KB 👁 1 views

The phase-volume-ratio method has been used to study the phase diagrams (at 35 "C) ofthe system gelatinemethyl-cellulose-water at pH's 4.75 and 3.0 and also in the presence of 0.5 M NaC1. Generally, the data obtained provide support for the low compatibility of proteins and neutral polysaccharides i