The Effect of Certain Amino-Acids upon the Crystallization of Saccarose,
ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA
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The Russian translation reports that under identical conditions, different amino-acids have different effects on the speed of crystallization of saccharose. As temperature is raised the ranking order of the various amino-acids as regards effect does not change, but the amount of effect does increase. Increasing the concentration of glutamic and aspartic acids reduces the amount of effect.