Determinations of the diamino acids in various wheat flours

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dc.contributor.authorWagman, Gerald H.en
dc.contributor.departmentChemistryen
dc.date.accessioned2023-04-20T14:53:37Zen
dc.date.available2023-04-20T14:53:37Zen
dc.date.issued1947en
dc.description.abstractThree samples of flour were quantitatively analyzed for histidine, arginine, and lysine. The three diamino acids were separated from each other and from the non-basic amino acids by precipitating histidine silver at pH 7 .4, arginine silver between pH 8.5 and 14, and lysine with phosphotungstic acid. The histidine was isolated as the nitranilate, arginine as the flavianate, and lysine as the picrate. Analyses were also carried out for moisture, ash, fat, protein nitrogen, and total protein; the probable ash in the whole wheat was also calculated. It was concluded that the method was not too accurate due to the many possibilities for error and the exactness of technique necessary, and also the procedure was too long for the accuracy obtainable. Improvements in the method and further work were suggested for the future.en
dc.description.degreeM.S.en
dc.format.extent4 unnumbered, 39 leavesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/114675en
dc.language.isoenen
dc.publisherVirginia Polytechnic Instituteen
dc.relation.isformatofOCLC# 30464140en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1947.W346en
dc.subject.lcshAmino acidsen
dc.subject.lcshFlour -- Analysisen
dc.titleDeterminations of the diamino acids in various wheat floursen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineChemistryen
thesis.degree.grantorVirginia Polytechnic Instituteen
thesis.degree.levelmastersen
thesis.degree.nameM.S.en

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