Oxalic Acids in Vegetables Determination of Free and

نویسنده

  • Yuuko ISHII
چکیده

Vegetables generally contain more or less oxalic acid, which is produced by metabolism in cytoplasm.12 Most of the oxalic acid is fixed as calcium oxalate to protect protoplasm from its toxic action.3 Vegetables containing a considerable quantity of oxalic acid are usually boiled before being cooked to remove any harshness.4 The oxalic acid contained in food is determined by the KMnO4 titration of calcium oxalate, gas, liquid or

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تاریخ انتشار 2006