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Gelatin absorbs 5–10 times its weight in water to form a gel. [3] The gel formed by gelatin can be melted by reheating, and it has an increasing viscosity under stress (thixotropic). [3] The upper melting point of gelatin is below human body temperature, a factor that is important for mouthfeel of foods produced with gelatin. [5]
Bloom is a test used to measure the strength of a gel, most commonly gelatin.The test was originally developed and patented in 1925 by Oscar T. Bloom. [1] The test determines the weight in grams needed by a specified plunger (normally with a diameter of 0.5 inch) to depress the surface of the gel by 4 mm without breaking it at a specified temperature. [2]
The Gmelin rare earths handbook lists 1522 °C and 1550 °C as two melting points given in the literature, the most recent reference [Handbook on the chemistry and physics of rare earths, vol.12 (1989)] is given with 1529 °C.
Boiling point (°C) K b (°C⋅kg/mol) Freezing point (°C) K f (°C⋅kg/mol) Data source; Aniline: 184.3 3.69 –5.96 –5.87 K b & K f [1] Lauric acid: 298.9 44 –3.9
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The suggested values for liquid densities refer to "at the melting point (m.p.)" by default. See also. Hardnesses of the elements (data page) References
Crystal structures of elements at their melting points at atmospheric pressure 1 H 13 K Mg: 2 He * 3 Li 453 K W: 4 Be 1560 K W: 5 B 2349 K β-B: 6 C 3800 K g-C: 7 N 63 K β-N: 8 O 54 K γ-O: 9 F 53 K γ-O: 10 Ne 24 K Cu: 11 Na 370 K W: 12 Mg 923 K Mg: 13 Al 933 K Cu: 14 Si 1687 K d-C: 15 P 883 K b-P: 16 S 393 K β-S: 17 Cl 171 K Cl: 18 Ar 83 K ...
The melting point (or, rarely, liquefaction point) of a substance is the temperature at which it changes state from solid to liquid. At the melting point the solid and liquid phase exist in equilibrium. The melting point of a substance depends on pressure and is usually specified at a standard pressure such as 1 atmosphere or 100 kPa.