Note on alum in bread

Alum Coagulation

On the Energy Levels of Chrome Alum

Effect of alum on methamphetamine screening tests.

The editorial by Diamandis [1] in Janu-ary discussed a report by Walker et al. [2], who used strand displacement amplification and fluorescence polarization (FP) to detect Mycobacterium tuberculosis. The editorial placed particular emphasis on the homogeneous format of the assay. However, this aspect deserves to be expanded by an outline of the significance and evolution of combining DNA ampli-...

effect of alum consumption levels in alum-rosin sizing on multilayered paperboard properties

sizing of paperboard has a distinctive position in packaging grade paperboard material. optimization of sizing by alum-rosin at neutral ph in 4 layered paperboard (330 g/m2) wereevaluated in this study to find the optimum ratio of alum- rosin loading in the process. fixed amount of 1% cationic dispersed rosin together with alum as a fixing agent at 5 different levels of 1, 1.5, 2, 3, and 4% (ba...

On the Control of Rope in Bread

Rope is a condition of bacterial decomposition of bread which leads to a peculiar slimy or ropy consistency of portions of the interior of the loaf, produces an odor resembling that of ensilage, and renders the loaf unacceptable. During summer months the loss of bread through the development of rope may be very great, and individual bakeries may become so thoroughly infected that they can be op...