Coagulation temperature

Wallace has recently studied the effect of temperature upon the sensitive plant by measuring the angle of movement of the branches. The sensitivity of Mimosa is lost at 60, which is about the coagulation temperature of albumin. The sensitivity also becomes zero at 12.5°, a temperature at which there can be no ice crystals. The temperature of maximum activity was about 40°. Frogs can be made completely insensitive to external influences by putting them in water at 0°, and they are also subject to heat narcosis in very warm water. There is a striking parallelism between plants and animals in their responses to heat and cold coagulation. The... 

Miller, P. G. and Sommer, H. H. 1940. The coagulation temperature of milk as affected by pH, salts, evaporation and previous heat treatment. J. Dairy Sci. 23, 405-422. 

Table 3-7 Heat Coagulation Temperatures of Some Albumins and Globulins and Casein...

Hydroxyethylmethyl cellulose is used as an excipient in a wide range of pharmaceutical products, including oral tablets and suspensions and topical gel preparations. It has similar properties to methylcellulose, but the hydroxyethyl groups make it more readily soluble in water and solutions are more tolerant of salts and have a higher coagulation temperature. 

CFT Critical flocculation temperature. See Critical Coagulation Temperature. 

Critical Coagulation Temperature (CCT) The minimum temperature to which a dispersion must be raised to induce coagulation. See also Critical Coagulation Concentration. 

Vitellin is a protein which contains phosphorus, and yields a paranucleic acid on hydrolysis. It has been obtained from the yolk of hen s eggs. Its coagulation-temperature is given as 75°. 

Temperature of milk. Time for coagulation. Temperature of milk. Time for coagulation. 

Capone [219] has summarized more recent analysis of the diffusion behavior, and an example is the work by Baojin et al. [249]. The rate of diffusion is modeled from cylindrical coordinates again based on Pick s law. The composition of actual filaments from the spin bath was analyzed, and the coagulant was a DMP water system. Correlations are presented for diffusion coefficients and flux ratios as functions of jet stretch, polymer solution concentration, and coagulation temperature. The flux ratios, they reported, are similar to those reported in Paul s data, 20 years earlier. The diffusion coefficients are in the same range of 4-10 X lO cm /s that Paul found for DMAC-H2O systems. 

Sample number Solvent Coagulant composition Coagulation temperature (°C) Mercury density (g/cm") Toluene density (g/cm") Area ratio Surface area (mVg) Rp(A) Rs(A) Ns (pores/g X 10 )... 

Wang, H.Y. Kobayashi, T. Fujii, N. Molecular imprint membranes prepared by phase inversion technique (II). Influence of coagulation temperature in phase inversion process on the encoding in pol meric membranes. Langmuir 1997, 13, 5390-5400. 

The use of impedance measurements to analyze the coagulation process provides a basis for the control of the soymilk coagulation process. Li et al. developed a method to characterize and analyze the soymilk coagulation process and to evaluate the influence of coagulation temperature on this process by monitoring the electrical impedance. 

However, temperature and pH strongly affect casein association and cause changes in micellular structure (cf. 10.1.2.1.2 and 10.1.2.1.3). An example of such a change is the pH-dependent heat coagulation of skim milk. The coagulation temperature drops with decreasing pH (Fig. 10.16 and 10.9). Salt concentration also has an influence, e. g., the heat stability of milk decreases with a rise in the content of free calcium. 

Egg white begins to coagulate at 62 °C and egg yolk at 65 °C. The coagulation temperature is influenced by pH. At a pH at or above 11.9 egg white gels or sets even at room temperature, though after a while the gel liquiefies. All egg proteins coagulate, except ovomucoid and... 

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