Inhaltsangabe
Excerpt from Proceedings of the 8th National Conference on Wheat Utilization Research: Denver, Colorado, October 10-12, 1973
The chemical nature of the iron in wheat is not known except for cytochromes in the germ. We have found that about two - thirds of the iron in bran is extracted by molar sodium chloride solution. The iron compound or complex in the salt extract chromatographed on Sephadex gel filtration medium is a material with molecular weight less than 5000. A phosphorous containing material overlaps the iron, but its peak maximum does not exactly coincide with the iron peak. This phosphorous compound or complex has not been characterized, but evidently is not associated with the iron complex. The iron in the salt extract is in the ferric oxidation state. Efforts to isolate, identify, and bioassay this salt extractable iron in wheat are continuing. We have not yet studied the non - salt extractable iron. Hopefully these studies will help explain the availability of wheat iron and perhaps yield suggestions as to how wheat can be made a better source of iron for humans.
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Excerpt from Proceedings of the 8th National Conference on Wheat Utilization Research: Denver, Colorado, October 10-12, 1973
The chemical nature of the iron in wheat is not known except for cytochromes in the germ. We have found that about two - thirds of the iron in bran is extracted by molar sodium chloride solution. The iron compound or complex in the salt extract chromatographed on Sephadex gel filtration medium is a material with molecular weight less than 5000. A phosphorous containing material overlaps the iron, but its peak maximum does not exactly coincide with the iron peak. This phosphorous compound or complex has not been characterized, but evidently is not associated with the iron complex. The iron in the salt extract is in the ferric oxidation state. Efforts to isolate, identify, and bioassay this salt extractable iron in wheat are continuing. We have not yet studied the non - salt extractable iron. Hopefully these studies will help explain the availability of wheat iron and perhaps yield suggestions as to how wheat can be made a better source of iron for humans.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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