THE ADSORPTION OF SUGARS BY MONTMORILLONITE
THE ADSORPTION OF SUGARS BY MONTMORILLONITE
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DOI：
10.1111/j.1365-2389.1956.tb00890.x
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发表时间：
1956-07
影响因子：
4.2
通讯作者：
D. Greenland
中科院分区：
文献类型：
--
作者：
D. Greenland
甲基化糖比单糖或含有氨基或羧基的糖被吸附得更强烈。讨论了吸附机制。这些机制可能是蒙脱土大量吸附多糖的原因。
Methylated sugars were adsorbed much more strongly than simple sugars or sugars containing amino or carboxyl groups. The mechanisms of adsorption are discussed. These mechanisms were probably responsible for the large adsorption of a polysaccharide by montmorillonite.