Залежність стану води від температури в зернах кефіру при різній гідратації

• Date: 2016
• Main Authors: Gun'ko, V. M., Turov, V. V., Krupska, T. V., Golovan, A. P., Pakhlov, E. M., Tsapko, M. D., Skubiszewska-Zięba, J., Charmas, B.
• Format: Article
• Language: English
• Published: Chuiko Institute of Surface Chemistry National Academy of Sciences of Ukraine 2016
• Subjects: кефірні гранули; слабоасоційована та сильноасоційована вода
• Online Access: https://www.cpts.com.ua/index.php/cpts/article/view/369
• Journal Title: Chemistry, Physics and Technology of Surface

Kefir grains (KG) were studied using low-temperature 1H NMR spectroscopy, DSC, and thermogravimetry to analyse the influence of the hydration degree on the properties of water bound in KG, as well as effects of dispersion media (air, weakly polar CDCl3, CDCl3 + F3CCOOD) and temperature. An increase...