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Part II The Effect of Cooking and Holding on the Total Ascorbic
2,4-dinitrophenyl 2,4-dinitrophenylhydratine 2,4-dinitrophenylhydrazine 24 hour incubation acetate buffer acetic aoid concentration albus aliquots amounts of dehydroasoorbio analytical Analyticalt antisoorbutic aoid present aoid solution asoorbio bacteria beakers blank readings bromine CABBAGE AND POTATOES calibration cent glucose cent transmission content of cabbage Cooked Holding Period curve dehydro dehydroasoorbio aoid desoribed diketogulonio aoid dilute dissolved in 100 distilled water eaoh eent filter paper flask formaldehyde glucose grams gran Harris and Olliver Hirsoh Holding Period hours hydrogen peroxide hydrogen sulfide indophenol Indophenol-xylene ineubated inoubation interfering substances Juice lipless method of Nelson MICROGRAMS TOTAL ASCORBIC Nelson and Somers oent Oesterling 1944 ooli oolor oxidation oxidised asoorbic aoid peroxide phenol added pipetted Read with 520 reagent recovery reduced asoorbic aoid Roe and Kuether Roe and Oesterling samples sane sodium hydroxide solutions oontaining Table titration TOTAL ASCORBIC ACID twenty-four hours twenty-four incubation variable vegetable extracts vitamin C content Zilva