Abstract
IT has been pointed out1 that in the sol–gel change, gel formation should be more rapid the higher the temperature, in the absence of changes of solubility with temperature.
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References
Lawrence, Ann. Rep. Chem. Soc., 37, 118 (1940).
Sucharipa, "Die Pektinstoffe", p. 304 (1937).
Issued by "Pomosin".
Hinton, "Fruit Pectin", 61–68 (H.M.S.O.).
Olsen, Stuewer, Fehlberg and Beach, Ind. Eng. Chem., 31, 1015 (1939).
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McDOWELL, R. Influence of Temperature on Gel Formation. Nature 148, 780–781 (1941). https://doi.org/10.1038/148780b0
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DOI: https://doi.org/10.1038/148780b0
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