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Light stabilizer are used to inhibit polymer photo-oxidation, which is the combined result of the action of light and oxygen. Like autoxidation this is a free radical process, hence the antioxidants described above are effective inhibiting agents, however additional classes of additives are also beneficial, such as UV absorbers, quenchers of ...
We all know the scene: after a few days, most cookies turn crumbly or dry (or worse, both!), no matter how you store them. But using the tangzhong method lets the dough to take on more water and ...
In polymer science, dispersion polymerization is a heterogeneous polymerization process carried out in the presence of a polymeric stabilizer in the reaction medium. . Dispersion polymerization is a type of precipitation polymerization, meaning the solvent selected as the reaction medium is a good solvent for the monomer and the initiator, but is a non-solvent for the po
Hindered amine light stabilizers (HALS) are chemical compounds containing an amine functional group that are used as stabilizers in plastics and polymers. [1] These compounds are typically derivatives of tetramethylpiperidine and are primarily used to protect the polymers from the effects of photo-oxidation; as opposed to other forms of polymer degradation such as ozonolysis.
In polymer chemistry, emulsion polymerization is a type of radical polymerization that usually starts with an emulsion incorporating water, monomers, and surfactants.The most common type of emulsion polymerization is an oil-in-water emulsion, in which droplets of monomer (the oil) are emulsified (with surfactants) in a continuous phase of water.
Pectin is used as a stabiliser in foods such as yogurt. A stabiliser or stabilizer is an additive to food which helps to preserve its structure. Typical uses include preventing oil-water emulsions from separating in products such as salad dressing; preventing ice crystals from forming in frozen food such as ice cream; and preventing fruit from settling in products such as jam, yogurt and jellies.
Potato starch slurry Roux. A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.
Polyaniline is typically produced in the form of long-chain polymer aggregates, surfactant (or dopant) stabilized nanoparticle dispersions, or stabilizer-free nanofiber dispersions depending on the supplier and synthetic route. Surfactant or dopant stabilized polyaniline dispersions have been available for commercial sale since the late 1990s.