In the presence of water, the plaster reverts to the original stable composition which it had in the rock after a recrystallisation reaction during which heat is given off and there is an increase in volume. ❋ Unknown (1994)
The crystals of picric acid are further purified by recrystallisation, drained, and dried at 100° F. on glazed earthenware trays by the aid of steam. ❋ Unknown (N/A)
The yields represent the solid crystalline residue; this when purified by recrystallisation gives, probably, about three-quarters of its weight of pure crystals. ❋ C. F. Cross (N/A)
When carefully prepared and purified by recrystallisation from alcohol, and kept protected from sunlight, it can be kept for several years without alteration. ❋ Unknown (N/A)
Bright sparkling crystals, melting at 81. 5° C. may, however, be obtained by recrystallisation from hot alcohol. ❋ Unknown (N/A)
It consists in the rearrangement of the component materials of rocks, and notably in their recrystallisation along particular lines or laminæ. ❋ Unknown (1909)
An attentive examination of a metamorphic region shows that here and there the alteration and recrystallisation have proceeded so far that the rocks graduate into granites and other so-called igneous rocks. ❋ Unknown (1909)
Dietary fibres may control crystallisation and recrystallisation in ice creams, and offer new formulation possibilities for formulators, according to new research from Greece. ❋ Unknown (2009)
"Our results suggest the potential use of dietary fibres as crystallisation and recrystallisation phenomena controllers in frozen dairy products," they concluded. ❋ Unknown (2009)
Ice nucleators may allow the controlled initiation of freezing, antifreeze proteins prevent unfavourable growth and redistribution of ice as a result of recrystallisation ❋ Brent J. Sinclair Et Al. (2009)
The ability of propylene glycol monostearate (PGMS) to prevent ice recrystallisation in ice creams is "quite dramatic", says new research from Canada. ❋ Unknown (2008)
"According to [Danisco's] patent, the addition of PGMS to ice cream formulations generates a product with smaller ice crystals and greater stability against recrystallisation during storage and distribution," they wrote. ❋ Unknown (2008)
"However, there have been no published studies on the ability of PGMS to inhibit ice recrystallisation outside of the work in the patent or a clear explanation of its mechanism of action." ❋ Unknown (2008)
• Heat treatments that provide grain refinement such as air cooling, recrystallisation during hot working help to lower transition temperature. ❋ Unknown (2008)
15-Jan-2009 - Dietary fibres may control crystallisation and recrystallisation in ice creams, and offer new formulation possibilities ... ❋ Unknown (2009)
