Differences in excretion of hippuric acid and glucuronates after ingestion of sodium benzoate and benzoic acid

1946 ◽  
Vol 13 (9) ◽  
pp. 275-279 ◽  
Author(s):  
I. Snapper ◽  
E. Greenspan ◽  
A. Saltzman
Keyword(s):  
Benzoic Acid ◽  
Sodium Benzoate ◽  
Hippuric Acid

Effects of dietary benzoic acid and sodium-benzoate on performance, nitrogen and mineral balance and hippuric acid excretion of piglets

2012 ◽  
Vol 66 (3) ◽  
pp. 227-236 ◽  
Author(s):  
Tobias Gräber ◽  
Holger Kluge ◽  
Frank Hirche ◽  
Jiří Brož ◽  
Gabriele I. Stangl
Keyword(s):  
Benzoic Acid ◽  
Sodium Benzoate ◽  
Hippuric Acid ◽  
Acid Excretion ◽  
Mineral Balance ◽  
Hippuric Acid Excretion

scholarly journals Urinary Excretion of Hippuric Acid After Administration of Sodium Benzoate

1991 ◽  
Vol 32 (3) ◽  
pp. 177-182_1 ◽  
Author(s):  
Toshiko FUJII ◽  
Toyonori OMORI ◽  
Toyohiro TAGUCHI ◽  
Masana OGATA
Keyword(s):  
Urinary Excretion ◽  
Sodium Benzoate ◽  
Hippuric Acid

Partition Chromatographic Method for Caffeine and Sodium Benzoate Injections

1974 ◽  
Vol 57 (3) ◽  
pp. 719-720
Author(s):  
John D Weber
Keyword(s):  
Acetic Acid ◽  
Benzoic Acid ◽  
Sodium Bicarbonate ◽  
Sodium Benzoate ◽  
Chromatographic Method ◽  
Ultraviolet Spectrophotometry

Abstract Sodium benzoate is retained on a Celite :1N sodium bicarbonate column while caffeine is eluted with ether and trapped on a second Celite: 1N H2S04 column. The sodium benzoate is recovered in the form of benzoic acid by elution with acetic acid in chloroform and the caffeine is eluted with chloroform. The concentrations in the eluates are directly measured by ultraviolet spectrophotometry.

Mixing Effect on Stoichiometric Diversity in Benzoic Acid–Sodium Benzoate Cocrystals

2019 ◽  
Vol 19 (3) ◽  
pp. 1576-1583 ◽  
Author(s):  
Tzu-Hsuan Chen ◽  
Kuan Lin Yeh ◽  
Chih Wei Chen ◽  
Hung Lin Lee ◽  
Yu Cheng Hsu ◽  
...  
Keyword(s):  
Benzoic Acid ◽  
Sodium Benzoate ◽  
Mixing Effect

scholarly journals Production of Benzoic Acid in Fermented Goat's and Sheep's Milk

2015 ◽  
Vol 45 (4) ◽  
pp. 247-253 ◽  
Author(s):  
Š. Horníčková ◽  
H. Dragounová ◽  
K. Hejtmánková ◽  
T. Michlová ◽  
A. Hejtmánková
Keyword(s):  
Benzoic Acid ◽  
Hippuric Acid ◽  
Fermented Milk ◽  
Milk Fermentation ◽  
Significant Difference ◽  
Different Cultures ◽  
Dairy Fermentation

Abstract The content of hippuric acid in raw goat's and sheep's milk and the content of benzoic acid in model fermented milk drinks prepared using different cultures of bacteria of milk fermentation were determined. All fermented milk drinks contained benzoic acid in the range 5.0-78 mg kg-1. Higher quantity of benzoic acid in fermented sheep's milk drinks corresponded also to significantly higher quantity of hippuric acid in raw sheep's milk. No significant differences among used cultures of bacteria of dairy fermentation and the quantity of benzoic acid in fermented milk drinks were recorded. In addition, the quantity of benzoic acid in various commercial goat's and sheep's cheeses produced directly in farms was analyzed. The contents of benzoic acid in cheeses ranged from 5.1 to 90 mg kg-1. No significant difference in the quantity of benzoic acid from goat's and sheep's cheeses was found, whereas significant differences were registered in the quantity of benzoic acid in cheeses produced in individual farms.

Sign in / Sign up

Export Citation Format

Share Document