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Le Chatelier's Principle: Changing Temperature02:19

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Consistent with the law of mass action, an equilibrium stressed by a change in concentration will shift to re-establish equilibrium without any change in the value of the equilibrium constant, K. When an equilibrium shifts in response to a temperature change, however, it is re-established with a different relative composition that exhibits a different value for the equilibrium constant.
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Imagine adding a small amount of sugar to a glass of water, stirring until all the sugar has dissolved, and then adding a bit more. You can repeat this process until the sugar concentration of the solution reaches its natural limit, a limit determined primarily by the relative strengths of the solute-solute, solute-solvent, and solvent-solvent attractive forces. You can be certain that you have reached this limit because, no matter how long you stir the solution, undissolved sugar remains. The...
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Heat and temperature are essential concepts for everyone every day. The study of heat and temperature is part of an area of physics known as thermodynamics. It is not always easy to distinguish heat and temperature.
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巧克力炼:一个前景

Jarvis A Stobbs1,2, Saeed M Ghazani1, Mary-Ellen Donnelly2

  • 1Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.

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概括
此摘要是机器生成的。

巧克力炼质量不仅取决于晶体形式. 多尺度结构分析显示,纳米结构和微结构性质对于抗花至关重要,特别是在改变可可黄成分时.

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科学领域:

  • 食品科学与技术 食品科学与技术
  • 材料科学 材料科学 材料科学
  • 晶体学 晶体学是指结晶学.

背景情况:

  • 传统的巧克力炼重点是实现稳定的可可黄形式V晶体,以获得所需的物理特性,如光泽和快速.
  • 可可黄的多态性被认为是化成功和开花抵抗的主要因素.

研究的目的:

  • 挑战仅仅依赖可可黄多态性 (V形式) 作为高质量,耐花巧克力的决定因素.
  • 提出对炼作为一个层次化的结晶过程的修订理解.
  • 突出多尺度结构分析在评估巧克力质量和开花易感性方面的重要性.

主要方法:

  • 使用了先进的多尺度结构分析:小角度X射线散射 (SAXS),超小角度X射线散射 (USAXS),小角度中子散射 (SANS) 和微计算机断层扫描 (μCT).
  • 集成的微观结构探针与传统的固态特征技术.

主要成果:

  • 纳米结构到微结构性质被确定为开花易感性的关键指标,独立于多态阶段.
  • 微观结构性质的显著变化可以存在,即使多态相是相同的.
  • 核化速率,结构均性和微观结构组织是钢化过程中等级结晶的关键因素.

结论:

  • 巧克力化质量和鲜花阻力受到更广泛的结构因素的影响,而不仅仅是可可黄的多态性.
  • 综合微结构分析的多尺度方法为巧克力的机械稳定性和长期质量提供了更深入的见解.
  • 这种观点对于制造商来说至关重要,以管理因供应链变化和配方变化而产生的质量不一致.