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4 rezultati
Reduction of acrylamide formation by vanadium salt in potato French fries and chips.
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The effects of vanadyl sulphate on the formation of acrylamide have been studied in fried potato products, such as French fries and chips. Acrylamide formation was inhibited by 30.3%, 53.3% and 89.3% when the sliced potato strips were soaked in 0.001, 0.01 and 0.1 M vanadyl sulphate (VOSO(4))
Kinetic-spectrophotometric determination of trace amounts of vanadium(V) based on its catalytic effect on the reaction of DBM-arsenazo and potassium bromate.
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A simple and sensitive kinetic-spectrophotometric method is developed for the determination of trace vanadium(V), based on the catalytic effect of vanadium(V) on the oxidation of DBM-arsenazo by potassium bromate in 0.0138 moll(-1) phosphoric acid medium and at 100 degrees C in the presence of
Potato starch derivatives with some chemically bound bioelements.
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Metal alkoxides [Cr(III), Mg(II), Mo(V), V(III), and W(V)] taken in 1:1 equimolar proportions, calculated per one D-glucose unit, reacted with a pregelatinized starch in microwave assisted processes into the corresponding starch cationic metal derivatives. In each case, the crosslinking occurred as
Etiology of caries in Papua-New Guinea. Associations in soil, food and water.
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Mineral analyses of garden soils, vegetables, and water samples from 21 villages in the Sepik and Fly River regions of the Territory of Papua and New Guinea, in which the mean prevalence of dental caries ranged from 0 to 29.5% decayed teeth per person, have shown the following relationships between
Najkompletnija baza ljekovitog bilja potpomognuta naukom
- Radi na 55 jezika
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