Abstract
The conditions of the formation ofLiesegang rings of copper sulphide in gelatin, agar agar and starch gels are described. ‘Direct’ types of rings are obtained in the gelatin gel whereas ‘Revert’ types of rings are obtained in agar agar and starch gels.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.