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Der differenzierte Einfluß der Geschmacksqualitäten „süß“ und „sauer“ auf die Parotissekretion

✍ Scribed by T. Kemmer; P. Malfertheiner


Publisher
Springer
Year
1983
Tongue
English
Weight
756 KB
Volume
183
Category
Article
ISSN
0372-8722

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TLC plates were coated with silica gel G and developed in petroleum ether-diethyl ether (7 : 3, v/v). Spots were visualized by sprayng with 25 O/ o aqueous solution of perchlorid acid and subsequent charring at looo C. Silver-ion TLC was effected on40~20cmglassplateonsilicagel G,impregnated with 12