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</script>The Rt values of the amino-acids gradually decrease with the increase of the distance of their starting point from the source of solvent. This is attributed to gradual loss of water-content of the solvent during its movement along the paper. Total loss of water has been roughly calculated and it has been shown that the distribution of solvent and water is not uniform throughout.
pyridine, amino-acids
pyridine, amino-acids
| citations This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically). | 0 | |
| popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network. | Average | |
| influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically). | Average | |
| impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network. | Average |
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| downloads | 6 |

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