Efecto del tiempo de reacción en la acetilación de almidón de plátano

Engineering & Materials Science

• Acetylation 100%
• Starch 72%
• Substitution reactions 14%
• Rate constants 11%
• Reaction rates 10%
• Diffraction patterns 6%
• Physicochemical properties 6%
• Fourier transform infrared spectroscopy 5%
• Crystallinity 5%
• Enthalpy 4%
• X ray diffraction 4%
• Molecules 4%
• Scanning electron microscopy 3%
• Hot Temperature 2%
• Temperature 1%

Chemistry

• Acetylation 59%
• Starch 54%
• Time 20%
• Reaction Rate Constant 10%
• Substitution Reaction 9%
• Acetyl Group 5%
• Enthalpy 3%
• Crystallinity 3%
• Amorphous Material 3%
• Scanning Electron Microscopy 2%
• Fourier Transform Infrared Spectroscopy 2%
• X-Ray Diffraction 2%
• Molecule 1%
• Surface 1%