residues of alanine and phenylalanine possess tastes; the phenylalanine residue, phenylpyruvic acid, can be detected at very low concentrations.Hypochlorous acid, monochloramine, or chlorine dioxide react with proline to yield a compound with a very low threshold taste.Monochloramine deaminates alanine and phenylalanine at a slower rate than hypochlorous acid. Chlorine dioxide apparently deaminates phenylalanine to form the phenylpyruvic acid, although the mechanism of the reaction is not understood, as chlorine dioxide does not react with alanine.
COLLOIDAL BLUE PIGMENTS OF JUICEThere is usually no difficulty in meeting color requirements in single strength Concord grape juice, but color is more often a limiting factor in grade
contents leveled off to values of 58 and 10%, respectively, at an absorption of about 2 pounds of ammonia per unit of phosphorus pentoxide.In general, the physical conditions found to be most conducive to efficient ammonia absorption by superphosphates were low ammoniation rates, high temperature (for triple superphosphate), prolonged reaction periods, and such attributes of the superphosphate as fineness, softness, and high moisture content.
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