The Determination of Pyruvic Acid in Blood in the Presence of Acetoacetic Acid
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منابع مشابه
The Determination of Acetone and Acetoacetic Acid in Blood by the Bisulfite-binding Method and Its Relation to Pyruvic Acid
Clift and Cook (1) have described a method for the determination of carbonyl compounds in blood as bisulfite-binding substances. Devised primarily for rapid determination of pyruvic acid, the procedure as described made possible the determination of acetoacetic acid to the extent of about 87 per cent, but acetonc could not be measured because of the instability of the addition product. Sufficie...
متن کاملChange of the tautomeric preference for radical cation of pyruvic acid. DFT studies in the gas phase
Keto-enol tautomerism was investigated for ionized pyruvic acid using the DFT(B3LYP) method and the larger basis sets [6-31++G(d,p), 6-311++G(3df, 3pd) and aug-cc-pVDZ]. Change of the tautomeric preference was observed when going from the neutral to ionized tautomeric mixture. Ionization favors the enolization process (ketoenol) of pyruvic acid, whereas the ketonization (ketoenol) is preferred ...
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Electrochemical oxidation of iodide has been studied in the presence of 2-thioborbituric acid using cyclic voltammetry and controlled-potential coulometry. The results indicate that, the resulting iodine takes part in halogenations reaction with 2-thiobarbituric acid. In addition, the present data are indicative of the suitability of iodide as a quasi mediator for determination of 2-thiobar...
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For Iranian fermented cheese processing and ripening, different lactic acid bacteria (LAB) that affect on the physicochemical properties and hence the organoleptic characteristics of the cheese is used. Determination of physicochemical changes of cheese, particularly, organic acids is of importance. In this study five cheese formulas with five different group of cheese starters were processed a...
متن کاملبررسی تغییرات اسیدهای آلی در طول دوره رسیدن پنیرهای سفیر آب نمکی ایرانی با استفاده از مایه های مختلف لاکتیکی
For Iranian fermented cheese processing and ripening, different lactic acid bacteria (LAB) that affect on the physicochemical properties and hence the organoleptic characteristics of the cheese is used. Determination of physicochemical changes of cheese, particularly, organic acids is of importance. In this study five cheese formulas with five different group of cheese starters were processed a...
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تاریخ انتشار 2003