つやに関する基礎研究

DOI NDLデジタルコレクション Web Site 被引用文献6件 参考文献20件

書誌事項

タイトル別名
  • Basical Studies for Gloss
  • つやに関する基礎研究--糖溶液塗布面の加熱によるつや
  • ツヤ ニ カンスル キソ ケンキュウ トウ ヨウエキ トフメン ノ カネツ ニ ヨル ツヤ
  • Gloss of Sugar Coated Surfaces after Heating
  • 糖溶液塗布面の加熱によるつや

この論文をさがす

抄録

The effect of sugar structure on the gloss produced by heating was examined by using a new evaluation model that requires only a small amount of the sample. Ground glass discs (1.5cm2)coated with 30 μl of 1% of various kinds of sugar solution were heated at 180±5°C. After cooling, the gloss of the sugar coating was measured by using a VG-2000 gloss meter (Nippon Denshoku Co. Ltd. ) at alight incidence angle of 60°. After testing the usefulness of this model, the effects of various sugars having different configuration and polymerization on the gloss produced by heating were examined. Among the monosaccharides tested, the gloss level of the glucose coating was the highest. Among the α-linked glucobios esugars, the gloss was highest in order of1→6>1→4>1v3>1→2>1→1. The gloss level of the coatingsby α-linked oligosaccharides was higher than those by β-linked oligosaccharides. The effects of the polymerization of glucose and the amino-carbonyl reaction were also examined.

収録刊行物

被引用文献 (6)*注記

もっと見る

参考文献 (20)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ