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Such use of liquid masterbatches allows highly accurate dosing and quick color changes between machine runs. [3] [4] Masterbatches are highly concentrated compared to the target composition, with high "let-down ratios"; for example, often 25 kgs of a masterbatch can be used to compound one ton of base polymer. [5]
It is advised to check the references for photos of reaction results. [1] Reagent testers might show the colour of the desired substance while not showing a different colour for a more dangerous additive. [2]
After mixing, the color changes from white to brownish and eventually to black. The expansion of the mixture is the result of vaporization of water and CO 2 inside the container. The gases inflate the mixture to form a snake-like shape, and give off a burned sugar smell. [ 1 ]
Color Time (s) Notes MDMA or MDA: purple to black 0–5: May have dark purple tint Amphetamine, or methamphetamine: orange to brown 0–5: May have a brown tint 2C-B: yellow to green 5–10: Color may change from initial result [7] DXM: gray to black 15–30: Initially no change; takes much longer to reach black than MDMA
The International Commission for Uniform Methods of Sugar Analysis (ICUMSA) is an international standards body, founded in 1897, [1] [2] that publishes detailed laboratory procedures for the analysis of sugar. The ICUMSA Methods Book [3] contains detailed instructions for analyzing raw, cane, white, beet, molasses, plantation white and ...
Fehling's solution is prepared by combining two separate solutions: Fehling's A, which is a deep blue aqueous solution of copper(II) sulfate, and Fehling's B, which is a colorless solution of aqueous potassium sodium tartrate (also known as Rochelle salt) made strongly alkaline with sodium hydroxide.
TSI agar slant results: (from left) preinoculated (as control), P. aeruginosa, E. coli, Salmonella Typhimurium, Shigella flexneri The Triple Sugar Iron (TSI) test is a microbiological test roughly named for its ability to test a microorganism's ability to ferment sugars and to produce hydrogen sulfide. [1]
Powdered sugar, also called confectioners' sugar and icing sugar is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent —such as corn starch , potato starch or tricalcium phosphate [ 1 ] [ 2 ] —to absorb moisture, prevent clumping, and improve flow.