A Color Reaction of Ascorbic Acid with Nicotinamide and Nicotinic Acid.

1944 ◽  
Vol 55 (1) ◽  
pp. 52-52
Author(s):  
T. H. Milhorat
Keyword(s):  
Ascorbic Acid ◽  
Nicotinic Acid ◽  
Color Reaction

Tryptophan and nutritional status of patients with senile dementia

1986 ◽  
Vol 16 (2) ◽  
pp. 297-305 ◽  
Author(s):  
D. E. Thomas ◽  
K. O. Chung-A-On ◽  
J. W. T. Dickerson ◽  
S. F. Tidmarsh ◽  
D. M. Shaw
Keyword(s):  
Ascorbic Acid ◽  
Nutritional Status ◽  
Nicotinic Acid ◽  
Patient Group ◽  
Senile Dementia ◽  
Plasma Concentrations ◽  
Red Cell ◽  
Plasma Ascorbic Acid ◽  
Thiamin Deficiency ◽  
Transketolase Activity

SynopsisThe nutritional status of 23 severely demented patients was compared with that of 23 similarly aged controls in the community. A 3-day weighed intake on all subjects showed lower mean intakes of energy, protein, ascorbic acid and nicotinic acid in the patient group. This group had lower levels of plasma ascorbic acid and red cell folate and of urinary N-methylnicotinamide excretion relative to creatinine. Over a third of both controls and patients had evidence of thiamin deficiency, as judged by a raised percentage erythrocyte transketolase activity. An earlier finding in patients with senile dementia of reduced fasting plasma concentrations of tryptophan was confirmed for total and protein bound fractions. With the possible exception of ascorbic acid, the data could not be explained satisfactorily in terms of intake. It is suggested that the association between the phenomena of ageing, senile dementia and nutritional status merits further investigation.

Enzymic measurement of cholesterol in serum with the CentrifiChem centrifugal analyzer.

1977 ◽  
Vol 23 (2) ◽  
pp. 280-282 ◽  
Author(s):  
M A Pesce ◽  
S H Bodourian
Keyword(s):  
Ascorbic Acid ◽  
Uric Acid ◽  
Nicotinic Acid ◽  
Cholesterol Oxidase ◽  
Correlation Coefficients ◽  
Cholesterol Esterase ◽  
Hantzsch Reaction ◽  
Rate Method ◽  
High Concentrations ◽  
Enzymic Assay

Abstract Cholesterol is measured by mixing 5 mul of sample with 350 mul of a reagent consisting of phenol, 4-aminoantipyrine, and the enzymes cholesterol oxidase, cholesterol esterase, and peroxidase. After 12 min, the resulting quinoneimine is measured at 520 nm. Readings and cholesterol concentrations are linearly related up to 4.0 g/liter. Lipemic sera and samples containing uric acid (up to 200 mg/liter), hemoglobin (up to 1 g/liter), and certain drugs (clofibrate, phenobarbital, nicotinic acid, Ketochol, Ovral-28), gave no interference. Abnormally high concentrations of bilirubin and ascorbic acid in serum lowered the cholesterol values. This enzymic assay, compared with the method of Abell and with a rate method that uses the Hantzsch reaction, gave correlation coefficients of 0.987 and 989, respectively.

The Kinetics of Color Reaction of l-Ascorbic Acid in Aqueous Solution

1956 ◽  
Vol 76 (4) ◽  
pp. 355-358
Author(s):  
Etsuo Awada ◽  
Tomonori Miki
Keyword(s):  
Aqueous Solution ◽  
Ascorbic Acid ◽  
Color Reaction ◽  
Kinetics Of

ASCORBIC ACID, RIBOFLAVIN, THIAMIN, AND NICOTINIC ACID IN RELATION TO SEVERE INJURY, HEMORRHAGE, AND INFECTION IN THE HUMAN

1946 ◽  
Vol 124 (5) ◽  
pp. 840-856 ◽  
Author(s):  
S M Levenson ◽  
R W Green ◽  
F H L Taylor ◽  
P Robinson ◽  
R C Page ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Nicotinic Acid ◽  
Severe Injury

scholarly journals Studies on the composition of food

1966 ◽  
Vol 20 (4) ◽  
pp. 747-755 ◽  
Author(s):  
N. Chamberlain ◽  
T. H Collins ◽  
G. A. H Elton ◽  
Dorothy F Hollingsworth ◽  
D. B Lisle ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Nicotinic Acid ◽  
High Speed ◽  
Protein Quality ◽  
Dehydroascorbic Acid ◽  
Pilot Scale ◽  
Mechanical Agitation ◽  
Protein Utilization ◽  
Net Protein ◽  
Made In

1. The Chorleywood Bread Process is a new method of making bread in which the 2–4 h of bulk fermentation of the dough normal in breadmaking is replaced by a few minutes of intense mechanical agitation to a controlled degree in special high-speed mixers. It is now being used to make over 30% of British bread. 2. Bread was made in a commercial bakery from two white flours by the Chorleywood Bread Process and a conventional method. 3. Both the bread and flours were analysed for moisture, protein, ash, fat, carbohydrate (by difference), thiamine, nicotinic acid and ascorbic acid. 4. More bread was made by the two processes from two other flours in a pilot-scale bakery. These breads and flours were used to determine net protein utilization values. 5. It was concluded that bread made by the Chorleywood Process cannot be distinguished from conventional bread in its content of protein, fat, ash and nicotinic acid, and in protein quality as indicated by its net protein utilization value. This was true for two grades of flour. In these tests the contents of thiamine and moisture were slightly higher and of carbohydrate slightly lower in Chorleywood than in conventional bread. No ascorbic or dehydroascorbic acid could be detected in any of the bread.

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