Abstract
This article is a continuation of a comprehensive experimental study of equilibrium xenon and krypton absorption in water-emulsion solutions as a function of their fat content and temperature. It reports the results of a study of krypton solubility in water, 2.5% milk, creams containing 10 and 22% fat, and a vegetable oil at 0, 24, 37, 50, 60, and 70°C. It proposes as well empirical relationships describing the correlation between krypton absorption and such characteristics of the liquid as its fat content and temperature.
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