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  • 1945-1949  (2)
  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 11 (1946), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
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  • 2
    Electronic Resource
    Electronic Resource
    Hoboken, NJ : Wiley-Blackwell
    Journal of Polymer Science 2 (1947), S. 318-328 
    ISSN: 0022-3832
    Keywords: Chemistry ; Polymer and Materials Science
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Physics
    Notes: The variation of the x-ray reflection to the interchain separation in sodium pectate has been determined as a function of moisture content. The crystalline regions in sodium pectate have been found to sorb about 24% water (dry basis) at a relative humidity of 95% at 25°C. The sample as a whole under these conditions has a water content of 64%. At high water contents, therefore, a large difference in water content must exist between the crystalline and amorphous regions of sodium pectate. A marked change in degree of crystallinity occurs, as determined by the number and sharpness of the x-ray reflections, at an average water content of about 6% on desorption and on sorption at an average water content of about 14%.
    Additional Material: 4 Ill.
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
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