Title of article :
Influence of lactose on the diffusion of calcium ions at physiological temperature
Author/Authors :
Verissimo، نويسنده , , Luis M.P. and Ribeiro، نويسنده , , Vânia C.M. and Ribeiro، نويسنده , , Ana C.F. and Melia Rodrigo، نويسنده , , M. and Esteso، نويسنده , , Miguel A.، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2014
Pages :
5
From page :
284
To page :
288
Abstract :
Mutual diffusion coefficients for calcium chloride (0.100 mol dm−3) in aqueous solutions containing lactose at various concentrations (from 0.005 to 0.200 mol dm−3) have been measured at 37 °C (physiological temperature), by using a conductimetric cell coupled to an automatic system to follow the diffusion. This cell uses an open-ended capillary method based on the measurement of the electrical resistance of a solution placed inside the capillaries at recorded times. The analysis of the CaCl2 diffusion coefficient values obtained suggests the presence of some CaCl2/lactose aggregates in the media, which are influenced by the temperature.
Keywords :
Lactose , solutions , mutual diffusion coefficient , Transport properties , Calcium chloride
Journal title :
Food Chemistry
Serial Year :
2014
Journal title :
Food Chemistry
Record number :
1978602
Link To Document :
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