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Decolorization of bromine is more rapid with unsaturated compounds because they readily react to form brominated products. Saturated compounds are less reactive and decolorize bromine at a slower rate.
The decolorization step is important in industries such as food, pharmaceuticals, and water treatment to remove impurities, colorants, and contaminants. This process helps improve the product quality, safety, and aesthetics by making it more visually appealing and ensuring that it meets regulatory standards.
Decolorization is a process that removes color from a substance, such as a solution or a material. It can be achieved through various methods like filtration, adsorption, or chemical reactions. Decolorization is commonly employed in industries like food processing, wastewater treatment, and textile manufacturing to improve product quality or comply with regulations.
It has 3 stages. The stages are : Egg, Nymph and the Adult.
Older bacterial cells have weaker cell walls due to the degradation of peptidoglycan, which makes them more susceptible to decolorization. Younger colonies have stronger cell walls with more intact peptidoglycan layers, making them more resistant to decolorization by certain staining techniques like the Gram stain.
The most critical step of gram staining is the decolorization step as crystal violet stain will be removed from both G+ve & G-ve cells if the decolorizing agent(e.g alchohol ) is left on too long.
Gabriel Sundman has written: 'Fungal decolorization of kraft bleach plant effluent' -- subject(s): Water, Biodegradation, Microbiology, Fungi, Pollution
there is 14 stages;)
2 stages
stages
7 stages
There are 4 stages