The chemistry of edible rhubarb
โ Scribed by H. A. W. Blundstone; D. Dickinson
- Publisher
- John Wiley and Sons
- Year
- 1964
- Tongue
- English
- Weight
- 700 KB
- Volume
- 15
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
๐ SIMILAR VOLUMES
A micellar electrokinetic capillary chromatographic method was set up for the separation of five anthraquinone derivatives in rhubarb. Optimization of pH and sodium deoxycholate(SDC) concentrations was studied, which showed that 50 mM H3BO3-NaOH(pH 11) containing 25 mM SDC could separate the five in
The corms and leaves of most cultivars of the edible aroids, the major staple food of about 200 million people in the tropics, are acrid. This means that if eaten raw they cause swelling of the lips, mouth and throat. This e โ ect is related to the presence of needle-like raphides of calcium oxalate.
## Abstract The tannins of 20 species of edible fruits are described. The majority contain condensed tannins (polymeric proanthocyanidins) whose structural units and number average molecular weight have been determined. Some fruits contain both condensed and hydrolysable, or hydrolysable tannins al