Titlebook: Gels: Structures, Properties, and Functions; Fundamentals and App Masayuki Tokita,Katsuyoshi Nishinari Conference proceedings 2009 Springer

Nmda-Receptor

Swelling Properties of Physically Cross-linked PVA Gels Prepared by a Cast-drying Method, PVA cast gel in its swollen state decreased after repeated processes of water exchange with drying. The measurements using a Fourier Transform Infrared Spectroscopy and X-ray diffraction suggested that the hydrogen bonds were additionally formed during the process of water exchange with drying. We

mechanical

Influence of Heating Temperature on Cooking Curve of Rice, that the rice grain in water shows an abrupt change in shape and size at 61 °C. The transition temperature Tv became higher in an order: sodium chloride aqueous solution > water > acetic acid aqueous solution. In order to clarify Tv, we also investigated kinetics on cooking of rice grains by the rh

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GNAT

Gels: Structures, Properties, and Functions978-3-642-00865-8Series ISSN 0340-255X Series E-ISSN 1437-8027

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https://doi.org/10.1007/978-3-642-00865-8Colloids; Copolymer; Gels; Polymers; polymer; sol-gel

Vldl379

https://doi.org/10.1007/978-3-642-94595-3tained here are superposed onto a single master-swelling curve if the number of water molecule in a unit volume of the mixed solvent is chosen as a variable. The master-swelling curve of the gel is well described by the theoretical swelling curve of the gel.

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