THE results to be described in the present paper confirm conclusions given in an earlier note [Harris and Ray, 1933]. We reported there that ascorbic acid-specimens derived from two different raw materials were examined-had an activity such that 2 mg. were equivalent to 3 cc. of orange juic...
Later the sample was de-carbonated with 100 ml 20 normal formic acid (other low oxidising acids can be also used). Formic acid has the advantage that salt-products precipitated in the solution during a 3-day treatment (with continuous control to keep the pH below 7.0 by adding acid) do ...
Later the sample was de-carbonated with 100 ml 20 normal formic acid (other low oxidising acids can be also used). Formic acid has the advantage that salt-products precipitated in the solution during a 3-day treatment (with continuous control to keep the pH below 7.0 by adding acid) do ...
This application note describes the thermometric titer determination of sodium hydroxide NaOH using hydrochloric acid HCl as primary standard. The neutralization of a strong acid with a strong base is an exothermic chemical reaction that can be monitored by measuring its temperature changes. Thermometric...
Disadvantages of standardisation reside in its rigidity acid slow evolution.Leclercq A.Lombard B.Mossel DA.Sciences des AlimentsLeclercq, A., Lombard, B., Mossel, D.A., 2000. Standardisation of food microbiological analysis methods: an asset or a constraint. Sci. Aliments 20, 179 - 202....
Comparison of various protein extraction solvents and HPLC protocols identified an efficient method to characterise rice grain proteins, especially the prolamins and glutelins. The most efficient extraction solvent for prolamins was 60% n-propanol while it was confirmed 5 M acetic acid was the most ...
The initial solution was in radium dichloride form with excipients including hydrochloric acid, sodium chloride, sodium citrate dehydrate and water. It had a mass of approximately 6 g, half of which was dispensed into a 5 mL custom-made ampoule for activity measurements in our reference ionisation...
Screening of Antagonistic/Synergistic Effect between Lactic Acid Bacteria (LAB) and Yeast Strains Isolated from Kefir Kefir is a traditional fermented refreshing beverage which is known for its valuable and beneficial properties for human health. Mainly yeast species, lactic acid bacteria (LAB) strains...
Therefore, in industrial cheesemaking standardisation of milk by adjusting the c... MT Kalit,I. pehar,K Salajpal,... 被引量: 0发表: 2018年 Changes in oxidation-reduction potential during milk fermentation by wild lactic acid bacteria Gain knowledge of the redox potential of the LAB cultures...
The N-terminal amino acid sequence of SAA is homologous with that of amyloid A protein (AA), which forms the bulk of the fibrils in reactive systemic amyloidosis (Anders et al., 1975). Approximately 24 amino acids are thought to be cleaved off at the C-terminus at a Ser-Leu bond to ...