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In general, John Aitchison defined compositional data to be proportions of some whole in 1982. [1] In particular, a compositional data point (or composition for short) can be represented by a real vector with positive components. The sample space of compositional data is a simplex: = {= [,, …,] | >, =,, …,; = =}.
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]
Gelatin, along with its more familiar uses, is widely used for the production of microparticles due to its efficiency in forming gels as well as its biodegradability as a particle. Gelatin can be manipulated to form a stable matrix for biologically reactive compounds, allowing for the incorporation and protection against enzymatic degradation. [1]
Before use, the two halves are separated, and the capsule is filled with powder or more normally pellets made by the process of extrusion and spheronization (either by placing a compressed slug of powder into one half of the capsule or by filling one half of the capsule with loose powder) and the other half of the capsule is pressed on.
Each data set contains diffraction, crystallographic and bibliographic data, as well as experimental, instrument and sampling conditions, and select physical properties in a common standardized format. The organization was founded in 1941 as the Joint Committee on Powder Diffraction Standards. In 1978, the current name was adopted to highlight ...
It is a common observation that when oil and water are poured into the same container, they separate into two phases or layers, because they are immiscible.In general, aqueous (or water-based) solutions, being polar, are immiscible with non-polar organic solvents (cooking oil, chloroform, toluene, hexane etc.) and form a two-phase system.
Voice and Data at the same time 1G: FDMA: NMT: Analog: 1981 Nordics and several other European countries None None Good coverage due to low frequencies Very low density Hard No 2G: TDMA and FDMA: GSM: Digital: 1991 Worldwide, all countries except Japan and South Korea SIM card: Some electronics, e.g. amplifiers Good coverage indoors on 850/900 MHz.
Due to strong associations of hydrogen bonding, longer amylose molecules (and starch which has a higher amylose content) will form a stiff gel. [6] Amylopectin molecules with longer branched structure, which makes them more similar to amylose, increases the tendency to form strong gels. High amylopectin starches will have a stable gel, but will ...