... Red’ rose with 0.5 mM STS and, to a lesser extent , 1 μl l-1 1-MCP for 2 h at 22 oC, protected ...
...s neutral. in fact, [OH-] also increase when water is heated, in extent as same as acid's. thus, answer should be E. 2. C Ka ...
1. Rb2SO3 SO3(2-) ion: O is -2; S is -2 - 3x(-2)= +4 Rb is +1. thus: +1, +4, -2. 2. A any equations involving elements are almost surely redox reactions. Al: 0 ------> +3...
一般來說,脫水收縮與蛋白質分子間的交聯有關。在這裡,研究結果顯示,與以MgCl2 凝固的豆腐相比,全部三個多糖都對豆腐脫水收縮有較大程度的影響。加入0.2 g 的卡拉膠(又稱為角叉菜膠)後,脫水收縮減少了 1.25%,這是由於卡拉膠形成廣延的網絡結構所致,結果令更多水被...