Chemometrics in Food Chemistry: Chapter 1. Introduction

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Chemometrics in Food Chemistry: Chapter 1. Introduction

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The other steps are fast enough that their rate is insignificant, as they are always waiting for the slower step to complete. Finally, the densities of liquids vary slightly with temperature and this could account for the discrepancy between the experimental results and literature values. Also, the reaction occurs in somewhat complex equipment that must input pure reactants and extract the ammonia.

Pages: 9

Publisher: Elsevier (June 8, 2013)


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