Physicochemical Characteristics of Chicken Eggshell Flour Produced by Hydrochloric Acid and Acetic Acid Extraction
نویسندگان
چکیده
Backgrdound: Several previous researchers have prepared chicken eggshell flour using hydrochloric acid (HCl) and acetic (CH3COOH) solvents. However, the results of physicochemical characteristics still very diverse. This study aims to produce two different types solvents (4% HCl CH3COOH 2N) determine proper solvent obtain better characteristics.
 Method: type research was descriptive quantitative. The stages initiated by preparing samples maceration 4% 2N. Afterward, chemical (moisture content, ash, calcium carbonate, calcium, phosphorus) physical (yield) were determined. Processing data conducted IBM SPSS statistic program
 Result: higher levels phosphorus, yield, lower water content powder generated extraction than 2N (CH3COOH).
 Conclusion: extracted from
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ژورنال
عنوان ژورنال: Open Access Macedonian Journal of Medical Sciences
سال: 2021
ISSN: ['1857-9655']
DOI: https://doi.org/10.3889/oamjms.2021.6238