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Extra info for A Determination of the Ratio of the Specific Heats of Hydrogen at 18 and -190C

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10). The effect of temperature and water content on the induction period has been discussed by Warmbier et al. (7), Labuza and Baisier (18), Nelson (19). Generally, the higher the temperature used, the shorter the induction period was. With respect to the water content, the higher the water content, the longer the induction period. These results were apparently related to the browning rates. Water affected not only duration of the induction period, but also the browning rate after the induction period as shown in Table HI.

Ammonium glutamate was obtainedfromAjinomoto Co. Reaction Procedure. 03 mol of ammonium salts dissolved in 4 ml of deionized water or solvent. The vials were shaken regularly to assure all the reactants were dissolved. The reactions were run in a water bath at the required constant temperature. The amount of TMP was analyzed by HPLC. HPLC analysis. 46 cm RP Partisphere C-18 column (Whatman) under isocratic conditions at ambient temperature. 0 ml/min) for all separations. 10 mg/ml in methanol. Quantitation was done on baseline-resolved peaks vs external standards on a Varian 4270 integrator.

The water content in the reaction solution depended on the water content of the xylose stock solution. OlM xylose browning solution was the same as other systems. ; ACS Symposium Series; American Chemical Society: Washington, DC, 1997. ch004 Apparatus: The microwave system used in the study was the same as that used by Peterson et al. (10). Experimental procedure: Four model systems were used as shown in Table I. And the browning conditions were tabulated in Table II. To begin the experiment, the temperature-sensing advice was calibrated at 100°C against the boiling point of distilled water in the microwave oven.

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