The fractionation of potato starch part III. The viscosities of the aqueous solutions of the fractions
作者： L. H. Lampitt , C. H. F. Fuller , N. Goldenberg
关键词: Potato starch 、 Aqueous solution 、 Part iii 、 Chromatography 、 Chemistry 、 Ball mill 、 Fractionation 、 Molecular mass 、 Wheat starch 、 Starch
摘要: The viscosities of relatively dilute solutions the C.W. Sol. and H.W. Sol, fractions obtained from potato starch ground in a ball mill also unground are higher than those corresponding wheat fractions. In particular, remarkably high. “intrinsic viscosities” approximately proportional to their mean molecular weights.
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