2.80%; by spectrophotometric measurement of percentage transmittance at 275 µ of ethyl alcohol extract of meal dampened before extraction, 2.18%,; by spectrophotometric measurement of percentage transmittance at 275 mg of ethyl alcohol extract of meal not dampened before extraction, 0.75%; and by spectrophotometric measurement, as in the second method, on meal allowed to stand several months after grinding, 0.88%.
DiscussionBy the spectrophotometric procedure, results could be duplicated within ±0.1%. The coumarin value of 2.18% obtained by this method is lower than the 2.80%, given by the colorimetric procedure because it is not augmented by the presence of sterols.
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