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Review of the Literature
Object of the Investigation
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267 grams sucrose 93 per cent absorbed moisture acid agar-agar batch boiling candy resulting cent humidity curves cent humidity sample CM CM CM CM CM rH CM ro commercial glucose Confectionery crystallized sample curves drawn curves in figures desiccators dextrin dextrose Five-gram Samples four mixtures Grams of Moisture H CM H rH hard candy humidity of 93 hygroscopic hygrosoopio influence levulose liquified maltose method mixture of sucrose moisture absorptive power Nulomolene oandy oent OOOOOOOOOOOOOO paqjosqy parabolic pectin pure invert sugar r-i CM CM r-i r-i rate of moisture reducing sugar results obtained rH CM CM rH CM rH rH H rH r-i rH rH rH CM rH rH r-i rH rH rH ro rH ro ro ro samples exposed solution substance temperature vacuum variation various humidities Various Mixtures various sugars