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1 vote
0 answers
55 views

How can we prevent retrogradation of starch?

Are there any additives which can prevent retrogradation of starch? I have prepared 13% of starch solution along with 2% of NaCl. The results were bit better. The synthesized gel was flowable with ...
Aqib Mehmood's user avatar
7 votes
1 answer
4k views

Aspirin Hydrolysis at pH 2

Conducting an experiment, I found that very little salicylic acid was evolved performing hydrolysis at $\mathrm{pH \ 2}$ and at $\pu{45 ^\circ C}$. In fact, far more salicylic acid was evolved at $\...
Mas's user avatar
  • 467
0 votes
2 answers
461 views

Fermentation of glucose

I have trouble understanding as to what the last part of the increase in liquid level means. I believe this is the foam formed after the fermentation? I am calculating for the pressure but I have ...
Bee's user avatar
  • 31
4 votes
1 answer
91 views

Vapors of Aqueous solutions

I'm dealing with a common photoresist developer TMAH (tetramethylammonium hydroxide) and attempting to design a vapor sensor for a sealed chamber. Now I havent been able to confirm what exactly is ...
Greg M's user avatar
  • 51
0 votes
0 answers
51 views

What is the justification for using the Marcus rate equation to model charge transport in organic semiconductors?

I am trying to understand the history of how Marcus theory moved from describing electron exchange reactions in aqueous ionic solutions to also being applied to describe transport in organic ...
user2267258's user avatar