Thermal analysis was used to investigate the following seven
systems: H₂S-B₂F₄, SOF₂-B₂F₄, COC1₂-B₂F₄, SF₄-B₂F₄, Xe-BF₃, NF₃-BF₃, and NF₃-BC1₃. In two of the seven systems
compound formation was observed.
In the system, H₂S-B₂F₄ the compounds H₂S[superscript .]B₂F₄ and
2H₂S[superscript .]B₂F₄ are formed. The compound H₂S[superscript .]B₂F₄ has a melting
point of...
During the course of ripening, Cheddar cheese frequently develops
a flavor defect described as fruity. Recent work has indicated
that the use of certain starter cultures ultimately results in the
development of the defect as the cheese ages. The flavor compounds
responsible for the defect, however, have not been elaborated....
The purpose of this study was to test in practice the perceptual
field approach learning theory with students identified as slow
learners. The essential aim was to achieve significant improvement
in the self adjustment of the students while not inhibiting their
learning of biology. The approaches and techniques of perceptual...
PART I. A chemical examination of the materials toxic to fish in
kraft pulp mill wastes has been made as part of a water pollution
study. Thirty gallons of "foul condensate" from a typical kraft mill
gave 14 g of organic material when extracted with methylene chloride,
and an additional...