1], the turbidity followed the order non-ionic <7% CD<18% CD <30% CD, indicating that the flocculating
power was inversely related to the CD at high concentrations.
Gassenschmidt U, Jany KD, Tauscher B and H Niebergall Isolation and characterization of a flocculating
protein from Moringa oleifera Lam.
It is suggested, therefore, that the effectiveness of dry PAM in decreasing runoff and erosion may depend on the balance between (i) the positive impact of PAM as a flocculating
agent, and (ii) the adverse impact of the viscosity of the soil solution containing dissolved PAM on soil permeability and soil erosion.
Additionally we know that a flocculating
agent is expected to be also a drag reduction (DR) agent.
As a consequence of the flocculating
effect of calcium, these soils are slightly developed with AAC-C or A-C sequences.
Instead of flocculating
, it may disperse these particles.
TABLE 3 Water-Purifying Plant Species (Seed Powder) and Flocculating
Time (a) Plant species Optimum Dosage(g/L) Precipitation Time (min) Glycine max 1 14 Phaseolus mungo 0.
In the case where a pigment is flocculating
in a paint film, the viscosity as it dries, and the open time will most likely have an effect on the degree of flocculation in the final film.
The serological analysis of mixed flocculating
systems by means of diffusion gradients.
These BNT=fimbriae=pili have been found to be essential and important for the interest of medicine (drug delivery and monitoring of diseases) and for environmental micro unit flocculating
2392767 Artificial sweeteners, including liquid and dry sweeteners, low calorie sweeteners, including liquid and dry sweeteners: polyols, liquid sorbitol, sucralose; saccharin; starch: chemical substances for preserving foodstuffs; acidulates; citric acid, and salts thereof, for use as an ingredient in food: tartaric acid, and salts thereof, for use as an ingredient in food: malic acid, find salts thereof, for use as an ingredient in food; fumaric acid, find salts thereof, for use as an ingredient in food: preparations for tenderising foodstuffs, flocculating
agents, being chemical substances for use in sugar manufacturing processes: all included in Class 1.
Isolation and characterization of flocculating
properties from Moringa oleifera.