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Phase state of the gelatin-dextran-water system

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Bulletin of the Academy of Sciences of the USSR, Division of chemical science Aims and scope

Conclusions

Above the gelling temperature the system gelatin-dextran-water features a low critical blending temperature.

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Literature cited

  1. E. F. Casassa and H. Eisenberg, Adv. Prot. Chem.,19, 287 (1964).

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  2. I. Prigozhin and R. Deféi, Chemical Thermodynamics [in Russian], Nauka, Novosibirsk (1966), p. 277.

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  3. V. B. Tolstuguzov, V. Ya. Grinberg, and L. I. Fedotova, Izv. Akad. Nauk SSSR, Ser. Khim., 2839 (1969).

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Authors and Affiliations

  1. Institute of Heteroorganic Compounds, Academy of Sciences of the USSR, USSR

    V. Ya. Grinberg, K. D. Shvenke & V. B. Tolstoguzov

Authors
  1. V. Ya. Grinberg
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  2. K. D. Shvenke
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  3. V. B. Tolstoguzov
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Additional information

Translated from Izvestiya Akademii Nauk SSSR, Seriya Khimicheskaya, No. 6, pp. 1430–1432, June, 1970.

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Grinberg, V.Y., Shvenke, K.D. & Tolstoguzov, V.B. Phase state of the gelatin-dextran-water system. Russ Chem Bull 19, 1355–1356 (1970). https://doi.org/10.1007/BF00852699

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  • DOI: https://doi.org/10.1007/BF00852699

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