An investigation into more rapid procedures for preparing leaf-tissue samples for analysis

Basson, W. D.; Böhmer, R. G.

doi:10.1039/an9729700482

Cited by 17 publications

(3 citation statements)

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“…Samples were ashed in a muffle furnace at 450' for 18 h. At this temperature losses of Fe are negligible (Basson & Bohmer, 1972). The ash was dissolved in 5 ml warm concentrated HCI (artisar) and the solution and washings made up to 25 ml with distilled water: final strength of acid 2 M.…”

Section: Estimation Of Total Fementioning

confidence: 99%

“…Free acid was determined by titration with 0.1 M-sodium hydroxide using Topfers reagent, and total acid using phenolphthalein indicator. Peptic activity was assayed by measurement of the concentration of peptides released from haemoglobin substrate when incubated for a fixed time with gastric juice (Anson, 1938). One unit of activity is equivalent to the absorbance resulting from reaction of the reagent with 0.001 M-tyrosine.…”

Section: In Vitro Gastric Digestionmentioning

confidence: 99%

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Measurement of chemically-available iron in foods by incubation with human gastric juice in vitro

Lock

Bender

1980

Br J Nutr

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I . The proportion of iron liberated from twenty foods was measured after incubation in vitro with human gastric juice.2. Results with samples of gastric juice obtained from one subject on ten occasions and from sixteen subjects on a single occasion showed good agreement, the proportions of Fe liberated covering the entire range from zero for egg to 1.0 for wine.3. Where there were small variations between the results obtained with different samples of gastric juice attempts were made to correlate these with peptic activity, various proteins and mucoproteins, pH and total and free acid; the only factors that varied with the proportions of Fe solubilized were the various measures of acidity.4. The results correlated highly with those of Layrisse et al. (1969) for the in vivo absorption of Fe from similar foods, although the samples used were not the same.5. The amounts of Fe solubilized when the foods were mixed with bran, oats or egg (known to reduce the in vivo absorption of Fe from foods) were less than calculated from the sum of each, with two exceptions.6. The results obtained with human gastric juice differed from those obtained with in vitro methods prcviously reported, namely treatment with dilute hydrochloric acid and double incubation with pepsin plus HCI at pH 2.5 followed by adjustment to pH 7.5.7. The amount of Fe solubilized from soya-bean flour by gastric juice was compared with that solubilized by pepsin plus HCI; both systems were shown to be pH dependent but the amount of Fe liberated with pepsin-

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Section: Estimation Of Total Fementioning

confidence: 99%

Section: In Vitro Gastric Digestionmentioning

confidence: 99%

Measurement of chemically-available iron in foods by incubation with human gastric juice in vitro

Lock

Bender

1980

Br J Nutr

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“…4 Alkali and alkaline earth elements as well as the anions Cl 2 and SO 4 22 also degrade device performance because of their high chemical mobility. 4 Several analytical methods for the determination of impurities in the above-mentioned organic materials, such as dry ashing methods 5,6 and wet digestion methods, [7][8][9] have been reported. The ashing method is a simple technique and gives comparatively accurate values for relatively high concentration levels.…”

mentioning

confidence: 99%

Determination of Ultratrace Amounts of Metallic and Chloride Ion Impurities in Organic Materials for Microelectronics Devices After a Microwave Digestion Method

Takenaka¹,

Kozuka²,

Hayashi³

et al. 1997

Analyst

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A digestion method was developed for the determination of ultratrace concentrations of sodium, potassium, magnesium, calcium and chloride ions. Using ETAAS and ion chromatography, the digestion method was applied successfully to the determination of ultratrace concentrations of these elements in organic materials for microelectronics devices such as photoresists, epoxy resins, and liquid crystals. Very low contamination levels were maintained throughout the procedure. The blank levels were 0.05 ng for sodium, 0.02 ng for potassium, 0.03 ng for magnesium and calcium, and 20 ng for chloride ion. The method is very effective in measuring the impurity distributions of organic materials whilst preventing their contamination from the surrounding environment and from the reagents used in the procedure.

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Calcium‐Schnellbestimmung in Futtermitteln

Lengerken¹,

Wetterau²,

Muller³

et al. 1974

Nahrung

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Es werden 3 komplexometrische Verfahren zur rationellen Bestimmung des Calciumgehaltcs in Futtermitteln beschrieben und ihre Eignung nachgewiesen. Diese Verfahren unterscheiden sich im wesentlichen dnrch die Art der Probenaufbereitung. Nach der beschriebenen Schnellmethode (Verfahren 11) kann der Calciumgehalt in Futtermitteln innerhalb von 15 min richtig und reproduzierbar ermittelt werden. Diese Schnellmethodc wird bcreits in einigen Futtermittellaboratorien der DDR erfolgreich angewendet.

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An investigation into more rapid procedures for preparing leaf-tissue samples for analysis

Cited by 17 publications

References 0 publications

Measurement of chemically-available iron in foods by incubation with human gastric juice in vitro

Measurement of chemically-available iron in foods by incubation with human gastric juice in vitro

Determination of Ultratrace Amounts of Metallic and Chloride Ion Impurities in Organic Materials for Microelectronics Devices After a Microwave Digestion Method

Calcium‐Schnellbestimmung in Futtermitteln

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