Polysaccharides - Introduction lecture
5 important questions on Polysaccharides - Introduction lecture
What side groups of starch can be charged?
How is the shape of a molecule (linear/branched) related to the viscosity?
How does High Performance Size Exclusion Chromatography (HPSEC) work?
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What is the source of agar?
What happens to carrageenan when heated and pH > 3.5?
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