The Effect of Certain Amino-Acids upon the Crystallization of Saccarose,
Abstract
The Russian translation reports that under identical conditions, different amino-acids have different effects on the speed of crystallization of saccharose. As temperature is raised the ranking order of the various amino-acids as regards effect does not change, but the amount of effect does increase. Increasing the concentration of glutamic and aspartic acids reduces the amount of effect.
Document Details
- Document Type
- Technical Report
- Publication Date
- Aug 06, 1973
- Accession Number
- AD0765841
Entities
People
- I. P. Orobinskii
- S. Z. Ivanov
Organizations
- United States Army Foreign Science and Technology Center