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.
| Identifer | oai:union.ndltd.org:UMASS/oai:scholarworks.umass.edu:theses-2436 |
| Date | 01 January 1926 |
| Creators | Bartlett, Frederick Sheldon |
| Publisher | ScholarWorks@UMass Amherst |
| Source Sets | University of Massachusetts, Amherst |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | Masters Theses 1911 - February 2014 |
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