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Process of reducing the concentration of a solute in solution, usually simply by mixing with more solvent.

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Dipole

Refers to the separation of charge between two covalently bonded atoms.

Theoretical Yield

Maximum amount of a specified product that could be obtained from specified amounts of reactants, assuming complete consumption of limiting reactant according to only one reaction and complete recovery of product.

Graham's Law

The rates of effusion of gases are inversely proportional to the square roots of their molecular weights or densities.

Rate-law Expression

Equation relating the rate of a reaction to the concentrations of the reactants and the specific rate of the constant.

Polyprotic Acid

An Acid that can form two or more hydronium ions per molecule, often a least one step of ionization is weak.

Polarimeter

A device used to measure optical activity.

What's In Your Beverage? How to Ensure Quality Control with CO2 Analytical Support

Calibration standards, performance audits, and the FDA's never-ending safety, labeling, and inspection requirements are just the tip of the iceberg when it comes to dealing with the increasingly stringent quality control standards of the beverage industry.

As these quality standards become stricter, beverage producers are increasingly called upon to get products to market faster using fewer resources, while simultaneously managing ingredient quality, and ultimately, risk.

Basic Anhydride

The oxide of a metal that reacts with water to form a base.

Gel

Colloidal suspension of a solid dispersed in a liquid, a semirigid solid.

Critical Temperature

The temperature above which a gas cannot be liquefied, the temperature above which a substance cannot exhibit distinct gas and liquid phases.