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I am carrying out a ITC experiment on a NanoITC (TA instrument), in which a food color is titrated into a polymer solution to understand the association kinetics. After some trials, i have...
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When preparing food colorant lake, in the literature, almost all the papers are talking about aluminum. the question is why not other metals, such as calcium and iron. i guess in a certain period...
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really confused with the three concepts of "gel stiffness", "gel hardness " and "gel strength", is there difference among them, or they are actually different expressions for one thing? thanks!
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