The melting point and 1 1% cm ‐values of a‐bixin, β‐bixin, and a‐norbixin were determined
and the stability of a‐bixin examined under different conditions. The total pigment content of …

Fujiwara discovered that when chloroform or other organic halides are heated with pyridine
and sodium hydroxide a red colour is formed. Some halides react very sensitively, others …

The rate and extent of the formation of nitric oxide myoglobin (NOMb) were studied in aqueous
model solutions containing 1–1.5 mg Mb per ml, to which various substances were added …

The formula of Stubbs & More for the calculation of ‘lean meat content’ of meat products on
the basis of their nitrogen content is discussed, in particular the factors 3.40 for beef and 3.60 …

The indirect determination of the water content of foods is dealt witli on the basis of tlie following
general considerations: A. The absolute vapour pressure of the water in the substance …

It is possible to determine 2.5 to 250 γ of mercury photometrically by extracting the mercury
salt solution with an excess of dithizon solution in chloroform and measuring the extinctions …

Results in model Mb solutions were confirmed by tests on pork samples treated with the
mentioned additives and heated. The content of nitric oxide chromogen (DNOMb) in the …

DURING recent years several communications dealing with micro-methods for the determination
of iodine have appeared. In this connexion we have found it desirable to amplify our …

A method is described for the specific determination of from 0.01 to 5 mg of thallium in excreta
and organs. It is based upon the partial destructive oxidation with potassium chlorate and …

Pb and Zn were determined by atomic absorption spectrophotometry in samples of various
foods (including dairy products) purchased in retail shops in the Netherlands. Tables of …