Freezing Point Depressions of Dilute Potassium Chloride Solutions.
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چکیده
منابع مشابه
DSC enthalpic transitions during starch gelatinization in excess water, dilute sodium chloride, and dilute sucrose solutions
Background: Starch phase transition characteristics were studied by pre-treating starch samples in excess water, dilute sodium chloride and dilute sucrose solutions and subjecting them to differential scanning calorimetry (DSC). Unmodified maize, wheat and potato starches were held at specific temperatures between 30 and 90 °C for 30 min and promptly cooled to 25 °C. Treated samples were then a...
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ژورنال
عنوان ژورنال: Acta Chemica Scandinavica
سال: 1990
ISSN: 0904-213X
DOI: 10.3891/acta.chem.scand.44-0317