Studies in calcium metabolism: ii. further contributions to the comparative studies of the physico-chemical properties of the gluconate and cevitamate of calcium and of vitamin c

1938 ◽  
Vol 5 (10) ◽  
pp. 676-680 ◽  
Author(s):  
Simon L. Ruskin ◽  
Raymond Jonnard
Keyword(s):  
Vitamin C ◽  
Comparative Studies ◽  
Calcium Metabolism ◽  
Chemical Properties ◽  
Physico Chemical

scholarly journals Characteristic Physico-chemical Properties and Potential Uses of Enset (Ensete ventricosum) Starch: Comparative Studies with Starches of Potato, Sago and Corn

2010 ◽  
Vol 57 (3) ◽  
pp. 185-192 ◽  
Author(s):  
Rieko Hirose ◽  
Yoriko Tezuka ◽  
Tomoko Kondo ◽  
Kazuko Hirao ◽  
Tamao Hatta ◽  
...  
Keyword(s):  
Comparative Studies ◽  
Chemical Properties ◽  
Ensete Ventricosum ◽  
Physico Chemical

scholarly journals Physico-Chemical Analysis of Various Samples of Tomato Ketchup

2020 ◽  
pp. 59-66
Author(s):  
Patil Pandurang N. ◽  
Fatima H. Al Moqbali ◽  
Mizna A. Al Rabaani ◽  
Nada A. Al Ghaithi
Keyword(s):  
Applied Sciences ◽  
Vitamin C ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Sodium Content ◽  
Local Market ◽  
Potential Health ◽  
Physico Chemical ◽  
Tomato Ketchup ◽  
Processed Products

Aim of our present study was to analyze physico-chemical properties of tomato ketchup samples available in the local market. Major part of tomato consumption comes under processed products like tomato juice, ketchup and sauce. Recent studies have indicated the potential health benefits of a diet that are rich in tomatoes. Study of various physico-chemical parameter testing of four different types of tomato ketchup samples. Study was performed in Department of Applied Sciences, Chemistry section, University of Technology and Applied Sciences, Muscat, Oman during the September 2017 – April 2018.  We have selected four different tomato ketchup samples from the local brand and tested for their various physical and chemical parameters such as, pH, conductivity, viscosity, solubility, acidity total, moisture, ash, vitamin C, sodium, potassium, calcium and magnesium. We have used routine and simple techniques for analysis. Such as some chemical methods, Flame photometer etc.  We have found that, pH was in the range of 3.6 – 3.8, conductivity 5.38 – 8.71 MS/cm, viscosity 3.93 – 6.76 Pa s, solubility 53.35 – 61.12, titratable acidity 3.2 – 4.01 g/100 gm, (pH metric 3.6 – 4.3 g/100 gm), ash 1.62 – 2.98%, vitamin C 17.25 – 55.23 mg/100 gm, sodium 294.5 – 475.85 ppm, potassium 93.5 – 153.3 ppm, magnesium 106 – 163 ppm, calcium 67 – 117 ppm. The result found in our analysis was more or less close to each other. On the basis of result obtained during the analysis of four tomato ketchup samples Jumbo sample was good amount of vitamin C, less ash value lowest sodium content.

scholarly journals Evaluation of Nutritional and Physico-Chemical Properties of Several Selected Fruits in Bangladesh

1970 ◽  
Vol 44 (3) ◽  
pp. 353-358 ◽  
Author(s):  
M Nazmul Haque ◽  
Barun Kanti Saha ◽  
M Rezaul Karim ◽  
M Nurul Huda Bhuiyan
Keyword(s):  
Vitamin C ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Arsenic Content ◽  
Crude Fibre ◽  
Total Carbohydrate ◽  
Sodium Potassium ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Total Fat

In this study , various parameters on nutritional and physico-chemical characteristics of eight different fruits (five minor and three major fruits), namely melon, guava, papaya, karanda, burmese-grape, velvet apple, wood-apple and pomelo of Bangladesh were analyzed to determine the edible portion of whole fruit, pH, titratable acidity, moisture, total soluble solid, reducing sugar, total sugar, crude fibre, total carbohydrate, total protein, total fat, total energy, vitamin C, ash , sodium, potassium, iron and arsenic content. The largest amount of iron, 5.34 mg/100g was observed in Burmese-grape. The pomelo contained the highest amount of potassium, 233.07mg/100g and the lowest amount of sodium, 2.25mg/100g. The maximum amount of fibre, 6.21% was found in wood-apple and the richest quantity of vitamin C, 80mg/100g was found in guava. In general arsenic was not found in karanda, burmese grape, guava, pomelo, wood-apple, and papaya and only negligible amount of arsenic was revealed in velvet apple, 0.01 mg/kg, followed by melon, 0.005 mg/kg. Key words: Minor and major fruits, Malnutrition, Micronutrient, Bangladesh DOI: 10.3329/bjsir.v44i3.4410 Bangladesh J. Sci. Ind. Res. 44(3),353-358, 2009

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