An Introduction to BiophysicsJ. & A. Churchill, 1921 - 435 Seiten |
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Seite 82
... Emulsions . ) Of great physiological interest are soaps , the alkali salts of the fatty acids . These soaps are found in the body wherever fats are found - in bile , blood , faeces , ear wax , sebum , etc. , as well as in some ...
... Emulsions . ) Of great physiological interest are soaps , the alkali salts of the fatty acids . These soaps are found in the body wherever fats are found - in bile , blood , faeces , ear wax , sebum , etc. , as well as in some ...
Seite 83
... emulsion may be regarded as an emulsoid with somewhat larger dispersed particles ( microns ) . The term , as usually employed , has , however , a narrower connotation , the disperse phase being considered as a fat or fat - like ...
... emulsion may be regarded as an emulsoid with somewhat larger dispersed particles ( microns ) . The term , as usually employed , has , however , a narrower connotation , the disperse phase being considered as a fat or fat - like ...
Seite 84
... Emulsions 50 50 Egg white Gum arabic Saponin Sugar Phosphates Carbonates Lubricating Emulsion Water 1 Oil Soap 99 1 If the generic term oil is used to denote any liquid that is not miscible with water , we may note that there are two ...
... Emulsions 50 50 Egg white Gum arabic Saponin Sugar Phosphates Carbonates Lubricating Emulsion Water 1 Oil Soap 99 1 If the generic term oil is used to denote any liquid that is not miscible with water , we may note that there are two ...
Seite 85
... emulsion . This is not so . The nature of the emulsoid- colloid determines the type of the emulsion absolutely . The relative amounts of oil and water have nothing to do with it . To under- stand the significance of this , one must ...
... emulsion . This is not so . The nature of the emulsoid- colloid determines the type of the emulsion absolutely . The relative amounts of oil and water have nothing to do with it . To under- stand the significance of this , one must ...
Seite 86
... emulsion will lose its stability and will separate out . The emulsions hardest to break are those where the emulsifying agent is a carbohydrate like gum acacia , starch or dextrin . They hold their water of hydration with avidity ...
... emulsion will lose its stability and will separate out . The emulsions hardest to break are those where the emulsifying agent is a carbohydrate like gum acacia , starch or dextrin . They hold their water of hydration with avidity ...
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A. V. Hill absorbed absorption acid action adsorption alterations amount animal arterial basilar membrane blood body bone calcium capillary carbohydrate carbon cartilage cause cell cent changes Chap chemical chloride CO₂ collodion colloidal colour concentration constant contraction corpuscles crystalloids decrease dialysing diffusion dispersed dissociation effect efficiency elastic electrical electrolytes emulsion emulsoid endosmosis enzyme external fibres fluid force gland glass glucose gram growth haemoglobin heat hydrated hydrogen ion increase ionisation kinetic lactic acid layer light liquid litre lungs maltose material mechanism membrane mercury metres minute molecules movement muscle muscular negative nerve nitrogen normal organism osmotic pressure oxygen particles pass permeability phase physical physiological plasma polarisation positive potassium potential energy produced protein rays reaction result salts secretion soap sodium sodium chloride solution stapes stimulation substance surface tension suspensoids TABLE temperature thermometer tissue tube velocity ventricle vibrations viscosity volume wall