Askorbīnskābes daudzuma noteikšana skābētos kāpostos
Loading...
Date
Authors
Advisor
Journal Title
Journal ISSN
Volume Title
Publisher
Latvijas Universitāte
Language
N/A
Abstract
Kopsavilkums
Askorbīnskābes daudzuma noteikšana skābētos kāpostos, L. Strokša, darba vadītāja Mag. chem. R.Gigele. Bakalaura darbs, 48 lappuses, 13 attēli, 4 tabulas, 40 literatūras avoti. Latviešu valodā.
ASKORBĪNSKĀBE, C VITAMĪNS, SKĀBĒTI KĀPOSTI, 2,6-DIHLORFENOLINDOLFENOLS, JODS, TITRIMETRIJA
Darbā apskatītas askorbīnskābes ķīmiskās īpašības un kvantitatīvās noteikšanas metodes. Apkopoti literatūras dati par mikrobioloģiskajiem un bioķīmiskajiem procesiem kāpostu fermentācijas laikā.
Noteikts askorbīnskābes saturs skābētos kāpostos un sulā fermentācijas laikā un tās izmaiņas uzglabāšanas laikā, atkarībā no pievienotajām piedevām, titrējot ar 2,6-dihlorfenolindolfenola un joda šķīdumiem.
The determination of ascorbic acid content in sauerkraut, L. Stroksa. Supervisor Mag. chem. R. Gigele. Bachelor thesis, pages 48, pictures 13, tables 4, literature references 40. Latvian. ASCORBIC ACID, VITAMIN C, 2,6–DICHLORPHENOLINDOLPHENOL, IODINE, TITRATION, SAUERKRAUT The chemical qualities of ascorbic acids and the methods of its quantitative determination are looked at in the work. Literature on microbiological and biochemical fermentation processes of sauerkraut is gathered. The quantity of ascorbic acid in sauerkraut as well as in juice during fermentation and storage time was determined depending on additions. Titration was carried out with 2,6-dichlorphenolindolphenol and iodine solutions.
The determination of ascorbic acid content in sauerkraut, L. Stroksa. Supervisor Mag. chem. R. Gigele. Bachelor thesis, pages 48, pictures 13, tables 4, literature references 40. Latvian. ASCORBIC ACID, VITAMIN C, 2,6–DICHLORPHENOLINDOLPHENOL, IODINE, TITRATION, SAUERKRAUT The chemical qualities of ascorbic acids and the methods of its quantitative determination are looked at in the work. Literature on microbiological and biochemical fermentation processes of sauerkraut is gathered. The quantity of ascorbic acid in sauerkraut as well as in juice during fermentation and storage time was determined depending on additions. Titration was carried out with 2,6-dichlorphenolindolphenol and iodine solutions.