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Sunday, August 9, 2020 | History

2 edition of reconstitution characteristics of snap bean varieties with some ascorbic acid values found in the catalog.

reconstitution characteristics of snap bean varieties with some ascorbic acid values

Alyce Hahn Holmes

reconstitution characteristics of snap bean varieties with some ascorbic acid values

by Alyce Hahn Holmes

  • 342 Want to read
  • 35 Currently reading

Published .
Written in English

    Subjects:
  • Beans.,
  • Vegetables -- Drying.

  • Edition Notes

    Statementby Alyce Hahn Holmes.
    The Physical Object
    Pagination48 leaves, bound ;
    Number of Pages48
    ID Numbers
    Open LibraryOL14309816M

      comparative analysis of ascorbic acid concentration in two varieties of citrus (citrus sinensis, citrus limetta) collected from different tehsils of district s Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. Ascorbic acid is added to lysis buffers as an antioxidant. The paper on synergy with protease inhibitors is on cellular collagen expression and its extracellular deposition.

    Ascorbic acid contents of the juice of four different pineapples species grown in the Rivers State of Nigeria were determined before and after storage of whole pineapple and processing and storage of the juice for two months. Ascorbic acid of the fresh juice ranged from mg to mg/ g by: Also known as ascorbic acid in certain forms, Vitamin C is an organic water-soluble molecule. It is not naturally produced in the human body and is comprised of a 6 carbon molecule base. Five of these carbons form a pentagonal base. Eight hydrogen and 6 .

    To make the solutions for the standard curve, make preparations at 0, 5, 10, and 20 micrograms/ml of ascorbic acid. The stock solution of ascorbic acid is ug/ml. Use M1V1=M2V2 to make 2mL of each ascorbic acid concentration. Once solutions are made, cover them with para-film. Add 3 ml of sodium citrate buffer to each of the tubes. Unknown. area and X is the concentration of standard ascorbic acid. The highest content of ascorbic acid was found in the large variety of amla collected from Shirpur ( mg/ gm of fresh amla) using the present HPTLC method. The UV spectrum of test samples is super imposable with that of standard ascorbic acid [Figure 4] indicating purity of peak.


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Reconstitution characteristics of snap bean varieties with some ascorbic acid values by Alyce Hahn Holmes Download PDF EPUB FB2

The reconstitution characteristics of snap bean varieties with some ascorbic acid valuesAuthor: Alyce Holmes. THE RECONSTITUTION CHARACTERISTICS OF SNAP BEAN VARILIES WITH SOME ASCORBIC AC VALUES Introduction With the advent of this war, as during the last, a great deal of emphasis agáinwas placed on the dehydration of foodstuffs.

When certain foods can be successfully dehydrated, their production in this form 8hOUld be stressed. Download PDF: Sorry, we are unable to provide the full text but you may find it at the following location(s): (external link).

Vitamin C is the L-enantiomer of ascorbic acid, it is a water-soluble vitamin used by the body for several purposes. It is the most important vitamin in fruits and vegetables. Most animals can synthesize their own vitamin C, except human and other primates (Kumar et al., ).File Size: KB.

Part of the Handbook of Plant Breeding book series (HBPB, volume 2) The common bean (Phaseolus vulgaris L.; 2n = 2x = 22) is a member of the family Fabaceae, tribe Phaseoleae, subfamily Papilionoideae.

Cultivated forms are grown on. Effects of ascorbic acid post-harvest treatment on the browning index and PPO activity in stored mung bean sprouts Means with different letters (uppercase - browning index and lowercase – PPO activity) are significantly different (n = 9; α = ).

3 F- 3-day-old fresh sprouts, 3Sday-old sprouts stored for 3 days, 3S, 3S2, 3S 3-day-old sprouts washed in Cited by: The present research deals with the comparison of the two methods for the determination of vitamin C (ascorbic acid) content in some fruits namely apples, oranges, lemons, tangerines and grapes.

Some fungi can synthesize erythro-ascorbic acid, a vitamin-C analogue with similar metabolic functions. Among prokaryotes, only blue green algae have been reported to have a small amount of AA. As well as it is a small, water soluble, reductone sugar acid with antioxidant properties and acts as a primary substrate in.

and ascorbic acid content of mung bean (Vigna radiate L.) and chickpea (Cicer arietinum L.) seed s. Seeds were spr outed 4 8, 72, 96 and h under dark at 25 °C ±2. The ascorbic acid content of some fruits and vegetables namely lemon, banana, Jack fruit, sapota, pomegranate, carrot, beans, cabbage, cauliflower and potato.

Measurement of vitamin C was done by titration method with metaphosphoric acid as the solvent and 2,6 dichloroindophenol as the standardized solution.

The samples used were green bell pepper, yellow bell pepper, orange bell pepper, Author: Nerdy Nerdy. ascorbic acid per g. fresh weight compared with mg. for samples from plants with dead haulm. The early fall of the ascorbic acid content in (Fig. i) cannot, however, be explained on this basis, since the haulm began to die at about the same date in each by: Dog rose (Rosa canina L.) fruit in different stages of proposed was used as a source of ascorbic sample preparation methods for extracting ascorbic acid in dog rose fruit were evaluated.

These methods used high performance of liquid chromatography (HPLC) for detecting of ascorbic acid, but differed in the preparation of sample (freezing and mild-temperature Cited by:   Effect of exogenous application of ascorbic acid (Asc) solution was examined on the growth, photosynthetic pigments, biochemical and yield characteristics of mung bean cultivars against ozone (O3).

Experiment was performed on six mung bean cultivars in open top chambers under field conditions and Asc was applied as foliar spray prior to the exposure of Cited by: 4. Hamada and Khulaef: Stimulative effects of ascorbic acid, thiamin or pyridoxine on Vicia faba growth and some related metabolic activities Table 2: The action of soaking seeds in ( ppm) ascorbic acid, thiamin or pyridoxine treatments on bean growth Fresh weight (g) Dry weight (g).

Determination of vitamin C in flowers of some Bosnian Crataegus L. species. RESULTS AND DISCUSSION – Rezultati i diskusija. Ascorbic acid is ubiquitous antioxidant present in animal and plant cells (D AVEY ET AL., ). It plays a key role in the detoxification of activated oxygen.

Polarogral~ic determination of ascorbic acid in synthetic The citrate buffer of pH was selected as the sup- porting electrolyte, considering the following points: - the maximum sensitivity was reached at pH-- at pH values higher thanascorbic acid be- came unstable (Khan & MartellT ; Ogata et al., ), -- at lower pH Cited by: The interest in the consumption of pepper fruits (Capsicum annuum L.) is, to a large extent, due to its content of bioactive compounds and their importance as dietary the present study, the effect of harvest time, based on maturity stage, on changes in the phenolic compounds especially, flavonoids such as quercetin and catechin, total phenols, ascorbic acid, Cited by: Ascorbic acid has many important functions.

It is a powerful oxidizer and when given in massive amounts, i.e. 50 grams to grams, intravenously, for cer- tain pathological conditions, and run in as fast as a 20 gauge needle will allow, it acts as a “flash oxidizer”4 often correcting the pathology within minutes.

Phytochemicals, which possess anticarcinogenic properties, are referred to as chemopreventive agents, molecules able to reverse, suppress, or prevent either the initial phase of carcinogenesis or the progression of neoplastic cells of cancer ().Based on their mechanisms of action the phytochemicals present in a diet rich in fruits and vegetables have been classified in terms of Cited by: 7.

The determination of ascorbic acid in this fruit was done by thin layer chromatography (TLC) and qualitative test. Thus, it was quantiÞ ed using the High Performance Thin Layer Chromatography (HPTLC) method in different varieties of fruit collected from different geographical regions. The method was carried out in TLC precoated aluminium.Determination of ascorbic acid content in spices Ascorbic acid content of some Indian spices were determined by 2, 6-dichlorophenol indophenol (DCPIP) titration method described by Rao, B.

and Deshpande, V (Rao, B. and Deshpande, V., ). 5 mL of the ascorbic acid working standard (µg/5. The reaction rate was found to linearly increase with the concentrations of Abeta-Cu(II) and dissolved oxygen and be invariant with high ascorbic acid concentrations.

The rate constants were measured to be +/- and +/- M(-1) s(-1) at low (Cited by: