An Introduction to BiophysicsJ. & A. Churchill, 1921 - 435 Seiten |
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Seite 75
... viscosity of the dispersion medium . The rate is increased by decrease in the mass of the particle , by increase in temperature or by decrease in the viscosity of the medium . The movement persists , never changing , once equilibrium ...
... viscosity of the dispersion medium . The rate is increased by decrease in the mass of the particle , by increase in temperature or by decrease in the viscosity of the medium . The movement persists , never changing , once equilibrium ...
Seite 80
... viscosity of the intermicellar liquid . The viscosity depends on the concen- tration of the more viscous A in the less viscous water . The range of viscosity making for stability will be bounded on the one hand by a certain minimum and ...
... viscosity of the intermicellar liquid . The viscosity depends on the concen- tration of the more viscous A in the less viscous water . The range of viscosity making for stability will be bounded on the one hand by a certain minimum and ...
Seite 81
... viscosity directly and also indirectly by altering the amount of water distributed between the two phases , also cause coagulation . Heating certain sols changes them into the more rigid gels . Various native proteins , for instance ...
... viscosity directly and also indirectly by altering the amount of water distributed between the two phases , also cause coagulation . Heating certain sols changes them into the more rigid gels . Various native proteins , for instance ...
Seite 85
... viscous to keep the droplets in suspension . 2. Recently Fischer and Hooker have promulgated their theory of the action of the protective colloid . They consider that an emulsion may be triphasic but need not necessarily be so . Their ...
... viscous to keep the droplets in suspension . 2. Recently Fischer and Hooker have promulgated their theory of the action of the protective colloid . They consider that an emulsion may be triphasic but need not necessarily be so . Their ...
Seite 89
... viscosity of flour - water mixtures , and the stickiness , rising property , power of absorbing CO2 of the dough , hydration of the starch and the porosity and volume of the resultant loaf . 2 The viscosity is found to increase with the ...
... viscosity of flour - water mixtures , and the stickiness , rising property , power of absorbing CO2 of the dough , hydration of the starch and the porosity and volume of the resultant loaf . 2 The viscosity is found to increase with the ...
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Häufige Begriffe und Wortgruppen
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