Abstract:The binding of Pb2+- and Cu2+-ions to ethanol-insoluble substances from three sorts of raw or cooked table potatoes in aqueous suspension is investigated. Moreover, analogous tests on the binding of Pb2+-ions to glucose-6- and glucose-1-phosphate as well as to phosphoric acid are performed. The determination of the free cations in the equilibrium solutions is directly carried out by means of ion-specific electrodes in consideration of the pH-influence. In view of nutrition physiology raw and cooked potatoes ar… Show more
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