شكراا يا بودى و محمد سلام
شكراا يا بودى و محمد سلام
أول محاضرة لدكتور أسامة ورقها نزل و لا لسه؟
السلام عليكم و رحمة الله و بركاته
فى محاضرة د/ الشابورى اللى فاتت فى اولها كان بيتكلم عن disadv of coca butter
يا ريت لو حد كان كتب رقم 2 كويس (polymorphism ) يكتبهالى هنا عشان ما كتبتهاش كويس
شكرا
: polymorphism
has more than one crystal form (structures
alpha =24'c
beta =32-34'c --------->more suitable
gama =18'c
overmelting of beta form converts it to another morphism e.g.alpha
in this case ,it must not be heated alot and put it in the fridge for 2 days
بالتوفيق ان شاء الله
و عليكم السلام ورحمة الله وبركاته
مكتبتش كويس ليه مش تركز مع الدكتور وانت قاعد ولا ايه
بص انا هقولهالك ولو اني عارف انك مبتثقش فيا
has polymorphic character of differnet melting point
alpha form melt at ~24 c
beta form melt at ~32-34 c
gamma form melt at ~18 c
Beta form is the natural form and best one but over melting of it and then congealing give alpha or gamma forms .
Natural cacao butter when melt gives paste with crystals of beta form dispersed over the the melted cacao butter and so when congealed(put it in the fridge for 2 days) ____the most is in Beta form.
بيتهيألي انت عايز آخر جزئية دي بس صح ولا انا غلطان ؟؟
ده اللي انا فهمته من الدكتور يعني الكلام مش بالنص عشان هو كان بيشرح نص الكلام عربي و نصه انجليزي
لو حد عنده زيادة أو كاتب بأسلوب افضل يبقى يكتب اللي هو كاتبه
thanks boody and mo7amad ali
هو انا لو ما اثقش فيك يا بودى هثق فى مين
وعليكم السلام ورحمة الله وبركاته....
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polymorphism :the substance has more than one crystal form or structure.....
&.....the cacao butter has a 3 polymorphism with different m.p:
alpha form melt at ~24 c
beta form melt at ~32-34 c
gamma form melt at ~18 c
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the beta form comes from natural source but alpha &gamma forms come from over melting to cacao butter >>>>a conversion occur from beta form to these other forms ¬ return again after congealing....
this is the problem
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to solve this problem:
just expose the cacao butter to the temp to be like a paste"not melted completely "
the unmelted part"beta form" will be like a seed for crystallization of the melted one"alpha&gamma
so after the cooling..... the unmelted part will be crystallized around the beta form seed & the most of the congealed base become in beta form....
the best form with the suitable m.p
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