 Yonng. (Analyst, xiii. 5, 6.) The author confirms the statement of Yoshida as to the occurrence of a minute quantity of aluminium in wheat, and shows that practically the whole of it is associated with the gluten. A sample of the best Vienna flour gave...  Quarterly Journal of the Chemical Society of London - Page 616by Chemical Society (Great Britain) - 1888Full view - About this book
 | 1888 - 592 pages
...Constituent in Wheat Flour. WC Young. (Analyst, xiii. 5, 6.) The author confirms the statement of Yoshida as to the occurrence of a minute quantity of aluminium...the gluten. A sample of the best Vienna flour gave O0075 per cent, of aluminium phosphate. The gluten from 250 grams of this flour was dissolved in acetic... | |
 | 1888 - 590 pages
...Constituent in "Wheat Flour. "WC Yonng. (Analyst, xiii. 5, 6.) The author confirms the statement of Yoshida as to the occurrence of a minute quantity of aluminium...from 250 grams of this flour was dissolved in acetic acid to purify it, and the solution yielded aluminium phosphate amounting to 0-0074 for 100 parts of... | |
 | William Frear, Charles Plumb - 1888 - 376 pages
...iS8S,p. 618. ALUMINIUM AS A NATURAL CONSTITUENT OF WHEAT FLOUR. ( By WC YOUNG: Analyst, xiii, pp. 5-6.) The author confirms the statement of Yoshida (Trans.,...the gluten. A sample of the best Vienna flour gave 0.0075 per cent, of aluminium phosphate. The gluten from 250 grams of this flour was dissolved in acetic... | |
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