ShareDETERMINATION, BY DIFFERENTIAL SCANNING CALORIMETRY, OF UNFREEZABLE WATER IN SUCROSE, SODIUM CHLORIDE AND PROTEIN SOLUTIONS.
[In Japanese. / En japonais.]
Author(s) : WAKAMATU T., SATO Y.
Type of article: Article
Summary
THE TRANSITION TEMPERATURE OF SUCROSE, SODIUM CHLORIDE, LYSOZYME AND ALBUMIN SERUM SOLUTIONS AT DIFFERENT CONCENTRATIONS IS MEASURED DURING FREEZING AND THAWING BY DIFFERENTIAL SCANNING CALORIMETRY. RELATIONSHIPS BETWEEN TRANSITION TEMPERATURE AND THE WATER CONTENT OF THE SOLUTION ARE DRAWN UP. THE UNFREEZABLE WATER AMOUNT IS CALCULATED. (Bull. bibliogr. CDIUPA, FR., 14, N.4. APR. 1980, 91, 142244.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1981-0204
- Languages: Japanese
- Source: Nippon Nogei Kagakukaishi - vol. 53 - n. 12
- Publication date: 1979
Links
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Indexing
- Themes: Precooked food
- Keywords: Thawing; Calorimetry; Measurement; Solution; Sucrose; Freezing; Water
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