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Normally bacterial cellulose produced from fermentation was in the form of gelatinous layer. Almost 98% of their structure was water. If this gelatinous layer is dry in oven it will become a very...
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I am trying to determine the degree of polymerization for bacterial cellulose but I can't find the complete method. Can anyone suggest the suitable method for this test?
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Does anybody have any ideas about water binding capacity and water holding capacity? Are there any differences between water binding capacity and water holding capacity? And how to measure them?
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