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Quantitative Fractionation of Grape Proanthocyanidins According to Their Degree of Polymerization
Journal of Agricultural and Food Chemistry, 1999A method was developed for the fractionation of grape (seed or skin) proanthocyanidins according to their degree of polymerization. After precipitation in chloroform/methanol (75:25, v/v), the grape proanthocyanidins were deposited onto an inert glass powder column and sequentially dissolved in several fractions by increasing proportions of methanol in
Labarbe, B. +4 more
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Controlling the degree of branching in vinyl polymerization
Progress in Polymer Science, 2000Abstract Branching is an important tool for a synthetic polymer chemist in order to control the macroscopic properties of polymers. In condensation polymers, branching can be controlled by copolymerization of an AB2 type monomer with an AB type monomer.
A.V Ambade, A Kumar
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Prebiotic effectiveness of fructans of different degrees of polymerization
Trends in Food Science & Technology, 2004The consensus of scientists in the European Project ENDO (DGXII AIRII-CT94-1095) was to recognize the uniquely well documented prebiotic activity of beta(2-1)fructans (fructooligosaccharides and inulin). However, the majority of studies to date on the ability of bifidobacteria to utilize fructans related to short-chain fructooligosaccharides. Therefore,
Elżbieta Biedrzycka, Maria Bielecka
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Determination of the degree of polymerization of leucoanthocyanidins
Phytochemistry, 1968Abstract From studying a series of hawthron condensed tannins, it has been found that the colorimetric method for determining the degree of polymerization of flavans based on the transformation of leucoanthocyanidins into anthocyanidins (V/LA coefficient) gives much less reliable results than molecular sieving and the colorimetric method based on the
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Carbohydrate Polymers, 2013
The combined effects of degree of deacetylation (DD) and degree of polymerization (DP) on the ability of chitosan to interact with olive oil was studied. The oil-binding test, a method that makes use of olive oil as a representative fat, was adopted as a measure of the interaction of chitosan and olive oil. The oil-binding capacities of twelve chitosan
Ian Ken D, Dimzon +2 more
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The combined effects of degree of deacetylation (DD) and degree of polymerization (DP) on the ability of chitosan to interact with olive oil was studied. The oil-binding test, a method that makes use of olive oil as a representative fat, was adopted as a measure of the interaction of chitosan and olive oil. The oil-binding capacities of twelve chitosan
Ian Ken D, Dimzon +2 more
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Degree of polymerization of the CaAl2Si2O8 aluminosilicate glass
Glass Physics and Chemistry, 2006The pressure dependence of the refractive index for a glass of the composition 0.50SiO2 · 0.25Al2O3 · 0.25CaO at pressures up to 5.0 GPa is determined using a polarizing interference microscope and an apparatus with diamond anvils. The densities and compressibilities of the glass are calculated from the measured refractive indices within the framework ...
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Degree of Polymerization of Aluminosilicate Glasses and Melts
Glass Physics and Chemistry, 2004This paper presents the results of analyzing the data available in the literature on the structure and properties of silicate glasses and melts that contain Ti4+, Al3+, and Fe3+ cations in addition to alkali and alkaline-earth cations. It is established that the aforementioned multivalent cations in glasses and melts have a coordination number of four ...
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Maxima of degree of polymerization in equilibrium systems
Die Makromolekulare Chemie, 1963AbstractPlots of the degree of polymerization vs. temperature may show maxima in systems polymerizing under equilibrium conditions. It is shown that an equation correlating the temperature at which the maximum occurs with the thermodynamic constants of the polymerizing system, which was previously developed for the autoinitiated polymerization of ...
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Journal of Macromolecular Science: Part A - Chemistry, 1971
Abstract A study is presented on the kinetics of living polymerization in which the propagation rate constants decrease to zero at a certain degree of polymerization of the propagating chain. The general solution for the distribution function and the rate of polymerization is given and two special cases are discussed.
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Abstract A study is presented on the kinetics of living polymerization in which the propagation rate constants decrease to zero at a certain degree of polymerization of the propagating chain. The general solution for the distribution function and the rate of polymerization is given and two special cases are discussed.
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Determination of the degree of polymerization of oligosaccharides
Analytical Biochemistry, 1963L, STEWART, P, NORDIN
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