The determination of amino-nitrogen using a copper method

Pope, C. G.; Stevens, MurielF.

doi:10.1042/bj0331070

Cited by 271 publications

(55 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This is true also of a CuO suspension in 2 % borax. The original Pope & Stevens (1939) mixture gave satisfactory results in the polarograph if the solution had been ifitered from copper phosphate. If the suspension was used without filtering, at about -0-5 V. the current began to increase, and at higher voltages became very large and independent of the amount of copper in solution.…”

Section: Supporting Electrolytementioning

confidence: 92%

“…An advantage of the use of the lower concentrations of amino-acids which are described here, compared with those used by Kober (1912) or Pope & Stevens (1939), is that amino-acids forming relatively insoluble copper complexes, e.g. leucine and phenylalanine, can be used without the addition of a solubilizer such as glycine or glutamic acid, the use of which is, because of the large amount which has to be added, attended with a large increase of error.…”

Section: Discussionmentioning

confidence: 99%

“…2H20 and 2 ml. of the starch solution of Pope & Stevens (1939) were made up to 200 ml. with 2% borax.…”

Section: Supporting Electrolytementioning

confidence: 99%

“…The technique used was essentially that of Pope & Stevens (1939), which is a modification of the method of Kober (1912). The aminoacid was added to a suspension of copper phosphate in a phosphate-borate mixture, causing the copper to go into solution as the amino-acid-copper complex.…”

mentioning

confidence: 99%

See 3 more Smart Citations

Quantitative micro-analysis of amino-acid mixtures on paper partition chromatograms

Martin

Mittelmann

1948

Biochemical Journal

View full text Add to dashboard Cite

show abstract

Section: Supporting Electrolytementioning

confidence: 92%

Section: Discussionmentioning

confidence: 99%

“…2H20 and 2 ml. of the starch solution of Pope & Stevens (1939) were made up to 200 ml. with 2% borax.…”

Section: Supporting Electrolytementioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Quantitative micro-analysis of amino-acid mixtures on paper partition chromatograms

Martin

Mittelmann

1948

Biochemical Journal

View full text Add to dashboard Cite

show abstract

“…The Total Volatile Bases Nitrogen (TVB-N), Trimethylamine nitrogen (TMA-N) was determined by the method of Beatty and Gibbons (1937). The alpha amine nitrogen (AAN) content was estimated by the method of Pope and Stevan (1939). The free fatty acid and peroxide value of the extracted lipid was determined by the method of Olley and Lovern (1960) and Jacobs (1958) respectively.…”

Section: Biochemical Analysismentioning

confidence: 99%

Production of salted and pressed anchovies (stolephorus sp.) and it’s quality evaluation during storage

Siriskar¹,

Khedkar

David

2011

J Food Sci Technol

View full text Add to dashboard Cite

Present study deals with the production of low cost salted and dried product from anchovy fish (Stolephorus spp.) using traditional technology application of different inhibitory factors to achieve a reasonable shelf life at ambient tropical temperature. Microbial safety, nutrient retention and product quality in terms of flavor and texture after rehydration have been tested. This product has been subjected to storage studies, with respect to product quality and microbial status. It can be kept well for a period of 5 weeks. The quality changes during storage are; decrease in sensory scores for the overall acceptance and also for the individual attributes. Increase in nitrogenous components such as Total Volatile Bases Nitrogen (TVB-N), Tri Methyl Amine Nitrogen (TMA-N) and Alpha Amino Nitrogen (AAN) was obtained with the advancement of the storage period. The lipid quality of the fish showed gradual increase in Preoxide Value (PV) and Free Fatty Acid (FFA) accompanied by decrease in flavor and odor scores.Activity of microorganisms showed a marginal increase with increase in storage period.

show abstract

Physico-chemical and technological studies on sugar beet roots

Kamil

Salem²,

El-Mansy

et al. 2000

Nahrung

View full text Add to dashboard Cite

The morphological and chemical characteristics of ten varieties of sugar beet roots were evaluated during the season of 1996-1997. The best morphological characteristics were found in Top, Ito and Pamela varieties. The highest expected technological yield of sugar was found in Pamela and Top. The chemical constituents of different varieties of sugar-beet roots showed significant differences. The suitability of sugar beet juice for preparing beet syrup as a new product was also evaluated and compared with sugar cane syrup. Purified beet-syrups concentrated under vacuum or under atmospheric pressure showed more stability during storage than sugar cane syrup. The effect of storage conditions (at cold storage and at room temperature) and packaging materials (glass and polyethylene high-density bottles) on properties of beet-syrup and sugar cane syrup were also studied.

show abstract

The determination of amino-nitrogen using a copper method

Cited by 271 publications

References 2 publications

Quantitative micro-analysis of amino-acid mixtures on paper partition chromatograms

Quantitative micro-analysis of amino-acid mixtures on paper partition chromatograms

Production of salted and pressed anchovies (stolephorus sp.) and it’s quality evaluation during storage

Physico-chemical and technological studies on sugar beet roots

Contact Info

Product

Resources

About