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The relation of hydrogen-ion concentration to the speed of inversion of sucrose
The relation of hydrogen-ion concentration to the speed of inversion of sucrose
Abstract
In general, the velocity of inversion of sucrose ie a function of several variables; namely, the temperature, the viscosity, and the concentrations of hydrogen ions, undissociated acid, sucrose, added salts, and non-electrolytes. It can readily be seen, then, that this reaction offers a broad field for research with decidedly varied and diversified lines of attack.
Type
open
article
thesis
article
thesis
Date
1926