๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

The chemistry of edible rhubarb

โœ 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.


๐Ÿ“œ SIMILAR VOLUMES


The allergenicity of edible oils
โœ Michael Warburg ๐Ÿ“‚ Article ๐Ÿ“… 2007 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 85 KB
The separation of anthraquinone derivati
โœ Chai Yi-feng; Ji Song-gang; Wu Yi-tian; Liang Dong-sheng; Xu Zi-ming ๐Ÿ“‚ Article ๐Ÿ“… 1998 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 49 KB ๐Ÿ‘ 2 views

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 acridity of raphides from the edible
โœ Bradbury, J Howard; Nixon, Roger W ๐Ÿ“‚ Article ๐Ÿ“… 1998 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 478 KB

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.

The structure of tannins of some edible
โœ Lai Yeap Foo; Lawrence J. Porter ๐Ÿ“‚ Article ๐Ÿ“… 1981 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 352 KB

## 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