Chemicals/Experts
| Expert | Average Ratings | Expertise |
|---|---|---|
Henry BoyterAvailable
|
<b>No homework or other schoolwork!</b> The question will be rejected. If you have not searched www.google.com, do so before posting. If you are a student, give your grade and course. Everyone, explain the purpose and context for the question. <BR><B>Experience in the area</B><BR>Chemistry (non-biochemistry), environmental science, occupational health and safety, environmental regulation and management, environmental engineering, and wastewater engineering. I'm the Director of Environmental, Health, and Safety and the Director of Research at the Institute of Textile Technology. | |
George MaxwellU.K.
On Vacation
returns 12/02/2009 |
I enjoy the challenge of answering any type of question, but please don't post homework questions just "blank"; include something to show you've had a go :-) |
Recent Answers
2009-10-10 jello biphospholipid layer:
Hi, and thanks for your question. We've never had any problems with Jello not setting; maybe it's the brand? Jello will not melt at room temperature (in fact, it will decompose before it melts, at
2009-10-05 Mixing stock solutions:
Hi There,and thanks for your question. You are correct in your assumption, the abbreviation QS means "Quantity Sufficient", and translates as "make up to.....ml", using as much solvent as is needed
2009-10-04 biphosphlipid layer:
Hi, and thanks for the follow-up Err as in "commit an error"; http://www.merriam-webster.com/dictionary/err I just meant it's better to make the jelly too thick rather than too thin, so if in
2009-10-03 biphosphlipid layer:
Salt-based flour dough should work ok as a modelling agent provided it's not in contact with liquids. And we usually just make the jello using the amount recommended by the manufacturer on the packet;
2009-10-03 biphosphlipid layer:
Hi, thanks for the question. The reason that you probably shouldn't go with the "liquidy" jello is primarily that you're relying on the integrity of the set jello to prevent mixing; jello that's liquid
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