CORSICA BUKU YANG BERKAIT DENGAN «PEPTISABLE»
Ketahui penggunaan
peptisable dalam pilihan bibliografi berikut. Buku yang berkait dengan
peptisable dan ekstrak ringkas dari yang sama untuk menyediakan konteks penggunaannya dalam kesusasteraan Corsica.
1
The Complete Book on Rubber Processing and Compounding ...
NIIR Board of Consultants and Engineers. can also be reduced in viscosity by
mechanical or chemical action. This is due to the sulphur-sulphur bonds in the
polymer backbone, which can be easily cleaved. Neoprene G-types are
peptisable ...
NIIR Board of Consultants and Engineers, 2010
2
Report of the Board, with the Report of the Director of Food ...
In the altered muscle there is still enough peptisable, coagulable protein
sufficiently unchanged to hold water back in the presence of salt, while in the
heat-coagulated muscle there is practically no peptisable, coagulable protein.
Table 42.
Great Britain. Food Investigation Board, 1929
3
Routledge Dictionnaire Technique Anglais
... pepsinum pepsinogène »i CHIMIE pepsinogcn peptisable adj CHIMIE
peptizable peptisant ni LESSIVES, PLAST слои caoutchouc peptizer peptisation/
AGRO ALIM, CHIMIE, LESSIVES peptization peptiser v/ CHIMIE peplizale,
peptize.
4
The Synthetic Elastomer Sourcebook
Best G type for heat and compression set resistance NEOPRENE GK Sulphur
Good Slow 30-45 1.23 Light amber chips Similar to GW but more peptisable
Slightly less heat resistant NEOPRENE GN Sulphur Fair Medium 50-62 1.23
Light ...
5
Report on Colloid Chemistry and Its General and Industrial ...
Many organic colloids are peptisable by pure water, yielding sols containing
either positively or negatively charged particles. Such colloids have a marked
effect in preventing the coagulation of other colloids of similar sign to themselves
and in ...
6
First-[Fifth] Report[s] on Colloid Chemistry and Its General ...
A mixture of the two water-peptisable colloids, gelatine and gum arabic, is said to
behave exactly like casein.90 Under certain conditions gelatine and tannin form
an insoluble or non-peptisable mixture;91 but we do not know why. The case of ...
British Association for the Advancement of Science. Chemical section, 1917
7
British Chemical Abstracts: Pure chemistry
Pure gliadin (I) prepared by Osborne's “ 70% EtOH method ” and by Blish and
Sandstedt's AcOH method (B., 1933, 894) was peptised with equi-ionic solutions
of KI, KBr, and KCI. A lyotropic series was observed (Cl<Br< I). The non-
peptisable ...
Bureau of Chemical Abstracts (Great Britain), 1933
8
Periodica Polytechnica: Chemical engineering. Khimii︠a︡
The increase in the quantity of non-peptisable frac tions has an improving effect.
These observations are in good agreement wit] the statements of many authors
and with some methods for determining whea baking value based on the
swelling ...
9
British Abstracts: Applied chemistry
A casting slip of Ti02 or a prefired titanate of a bivalent metal, or a mixture of the
two, contains >22% (by wt. of the stlids) of H,0 and 0-005—0-5% of a colloidal (
i.e., peptisable in H,0, producing a micelle sol.) alkali pyrophosphate M4P,0- — M
...
10
Report of the Annual Meeting
A mixture of the two water-peptisable colloids, gelatine and gum arabic, is said to
behave exactly like casein.90 Under certain conditions gelatine and tannin form
an insoluble or non-peptisable mixture ;91 but we do not know why. The case of ...
British Association for the Advancement of Science, 1919
