Frozen Foods Storage Effects, Formation of Alcohol, Acetaldehyde, and Acetoin in Frozen Broccoli Tissue
PA Buck, MA Joslyn - Journal of Agricultural and Food Chemistry, 1956 - ACS Publications
PA Buck, MA Joslyn
Journal of Agricultural and Food Chemistry, 1956•ACS PublicationsFrozen Foods Storage Effects, Formation of Alcohol, Acetaldehyde, and Acetoin in Frozen
Broccoli Tissue Page 1 Ether Wash Solution. The addition of the small amount of water to the
anhydrous reagent grade ether had no effect upon the results from synthetic betaine standards.
This was not so when water was added to USP ether. Apparently the small amount of alcohol
present in the USP ether combines with the water to dissolve some of the betaine reineckate.
The wash solution of anhydrous ether with a small amount of water was chosen because it …
Broccoli Tissue Page 1 Ether Wash Solution. The addition of the small amount of water to the
anhydrous reagent grade ether had no effect upon the results from synthetic betaine standards.
This was not so when water was added to USP ether. Apparently the small amount of alcohol
present in the USP ether combines with the water to dissolve some of the betaine reineckate.
The wash solution of anhydrous ether with a small amount of water was chosen because it …
Discussion
As the exact composition of the betaine reineckate precipitate is not known, the method is empirical. Therefore, it is necessary to prepare a standard curve under the same conditions used for un-knowns.
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