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PDMS is more permeable to CO 2 than to O 2 or N 2, thus, the dissolved gas level during incubation should be adjusted to reach the expected pH condition. [ 113 ] Biological macromolecule characterization
The pH level of food influences its flavor, texture, and shelf life. [33] Acidic foods, such as citrus fruits, tomatoes, and vinegar, typically have a pH below 4.6 [34] with sharp and tangy taste, while basic foods taste bitter or soapy. [35] Maintaining the appropriate pH in foods is essential for preventing the growth of harmful ...
Conversion and its related terms yield and selectivity are important terms in chemical reaction engineering.They are described as ratios of how much of a reactant has reacted (X — conversion, normally between zero and one), how much of a desired product was formed (Y — yield, normally also between zero and one) and how much desired product was formed in ratio to the undesired product(s) (S ...
A mnemonic is a memory aid used to improve long-term memory and make the process of consolidation easier. Many chemistry aspects, rules, names of compounds, sequences of elements, their reactivity, etc., can be easily and efficiently memorized with the help of mnemonics.
Reactive oxygen species are damaging to animals and plants at the molecular level due to their possible interaction with nucleic acids, proteins, and lipids. Sometimes these radicals initiate chain reactions. Ascorbate can terminate these chain radical reactions by electron transfer. The oxidized forms of ascorbate are relatively unreactive and ...
The science of matter is also addressed by physics, but while physics takes a more general and fundamental approach, chemistry is more specialized, being concerned by the composition, behavior (or reaction), structure, and properties of matter, as well as the changes it undergoes during chemical reactions.
In aqueous solution at pH close to neutrality, amino acids exist as zwitterions, i.e. as dipolar ions with both NH + 3 and CO − 2 in charged states, so the overall structure is NH + 3 −CHR−CO − 2. At physiological pH the so-called "neutral forms" −NH 2 −CHR−CO 2 H are not present to any measurable degree. [36]
Carbon dioxide content in fresh air (averaged between sea-level and 10 kPa level, i.e., about 30 km (19 mi) altitude) varies between 0.036% (360 ppm) and 0.041% (412 ppm), depending on the location. [46] In humans, exposure to CO 2 at concentrations greater than 5% causes the development of hypercapnia and respiratory acidosis. [47]