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Bloom is a test used to measure the strength of a gel, most commonly gelatin.The test was originally developed and patented in 1925 by Oscar T. Bloom. [1] The test determines the weight in grams needed by a specified plunger (normally with a diameter of 0.5 inch) to depress the surface of the gel by 4 mm without breaking it at a specified temperature. [2]
Gelatin absorbs 5–10 times its weight in water to form a gel. [3] The gel formed by gelatin can be melted by reheating, and it has an increasing viscosity under stress (thixotropic). [3] The upper melting point of gelatin is below human body temperature, a factor that is important for mouthfeel of foods produced with gelatin. [5]
At that point in the reaction, which is defined as gel point, the system loses fluidity and viscosity becomes very large. The onset of gelation, or gel point, is accompanied by a sudden increase in viscosity. [3] This "infinite" sized polymer is called the gel or network, which does not dissolve in the solvent, but can swell in it. [4]
In polymer chemistry, the gel point is an abrupt change in the viscosity of a solution containing polymerizable components. At the gel point, a solution undergoes gelation, as reflected in a loss in fluidity. After the monomer/polymer solution has passed the gel point, internal stress builds up in the gel phase, which can lead to volume shrinkage.
For example, the melting point of silicon at ambient pressure (0.1 MPa) is 1415 °C, but at pressures in excess of 10 GPa it decreases to 1000 °C. [13] Melting points are often used to characterize organic and inorganic compounds and to ascertain their purity. The melting point of a pure substance is always higher and has a smaller range than ...
Principle of a group-contribution method. The Joback method is a group-contribution method.These kinds of methods use basic structural information of a chemical molecule, like a list of simple functional groups, add parameters to these functional groups, and calculate thermophysical and transport properties as a function of the sum of group parameters.
Boiling point (°C) K b (°C⋅kg/mol) Freezing point (°C) K f (°C⋅kg/mol) Data source; Aniline: 184.3 3.69 –5.96 –5.87 K b & K f [1] Lauric acid: 298.9 44 –3.9
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