The effect of the alcohol content on the solubility of amino acids in aqueous solutions
The solubility of me most simple a-amino acid, glycine, was measured in the temperature range between 25 and 60°C for the aqueous system of ethanol and at 25 °C for the aqueous system 0V 1-propanol. Theoretical work was essentially focused on the application of the excess solubility approach with co...
| Autor principal: | |
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| Outros Autores: | , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2010
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/2828 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/2828 |