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Knox Gelatin

Knox Ingredients Technology (KIT), successor to Knox Gelatine, a wholly owned subsidiary of Thomas J. Lipton, Inc., is a major producer of HVP s, and of a line of "Tastemaker Natural and Artificial Flavorings" based on them. Recent press releases by KIT are quite explicit about the role of Maillard reaction products in the more sophisticated versions of these flavoring agents. [Pg.313]

Figure 5 The effect of gelatin on the surface tension of sodium n-dodecyl-sulphate (SDS) in water and 0.2 M sodium chloride. SDS in water O, SDS in 0.5% gelatin > SDS in 0.2 M sodium chloride A, SDS in 0.5% gelatin, 0.2 M sodium chloride. (Reproduced from Knox and Parshall [52] with permission from Academic Press.)... Figure 5 The effect of gelatin on the surface tension of sodium n-dodecyl-sulphate (SDS) in water and 0.2 M sodium chloride. SDS in water O, SDS in 0.5% gelatin > SDS in 0.2 M sodium chloride A, SDS in 0.5% gelatin, 0.2 M sodium chloride. (Reproduced from Knox and Parshall [52] with permission from Academic Press.)...
The surface tension method has been employed by several workers to study protein/surfactant interaction. Figure 31 presents data of Knox and Parshall (132) that illustrate the behavior of mixtures of SDS and gelatin (above its isoelectric point). Interaction is evident from the existence of a surface tension plateau signaling the initiation (Ti) and completion (T2) concentrations of SDS, according to the model for interaction described earlier. These arrests, together with the characteristic crossover of the with- and without-polymer curves, clearly support such a picture. Two explanations of the observed interaction are (1) SDS... [Pg.164]

Five 150 X 75 mm Pyrex crystallizing dishes or soup dishes Five 2-cup packets of flavored JeUo brand gelatin (8 g protein per packet) Eighteen 2-cup packets of unflavored Knox brand gelatin (6 g protein per packet)... [Pg.498]

Gelatin = number of 2-cup packets of Knox brand unflavored gelatin. [Pg.499]

Acetate Buffer, pH 6, Containing 0.16 M Sodium Chloride. 0.1 M buffer is prepared by combining 3 ml. of 0.5 M acetic acid, 97 ml. of 0.5 M sodium acetate, and 4.384 g. of sodium chloride and diluting to 500 ml. with water. 2 mg. per milliliter of gelatine ( Knox for intravenous use ) and 10 mg. per milliliter of thiomer-salate are added to the buffer (80). The pH should be checked frequently. [Pg.439]

The test media used by the FBI to simulate living tissue is 10 percent ballistic gelatin (Kind Knox 250-A) mixed by weight (i.e., one pound of gelatin to nine... [Pg.176]


See other pages where Knox Gelatin is mentioned: [Pg.209]    [Pg.210]    [Pg.210]    [Pg.209]    [Pg.210]    [Pg.210]    [Pg.707]    [Pg.321]    [Pg.120]    [Pg.161]    [Pg.174]    [Pg.132]    [Pg.337]    [Pg.338]    [Pg.338]    [Pg.11]    [Pg.312]    [Pg.322]    [Pg.3491]    [Pg.3492]    [Pg.218]    [Pg.209]    [Pg.210]    [Pg.210]    [Pg.209]    [Pg.210]    [Pg.210]    [Pg.707]    [Pg.321]    [Pg.120]    [Pg.161]    [Pg.174]    [Pg.132]    [Pg.337]    [Pg.338]    [Pg.338]    [Pg.11]    [Pg.312]    [Pg.322]    [Pg.3491]    [Pg.3492]    [Pg.218]    [Pg.601]    [Pg.96]    [Pg.254]    [Pg.602]    [Pg.232]   
See also in sourсe #XX -- [ Pg.2 , Pg.337 ]




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