Amount Of Alginate Research Articles

Alginate Determination in Beer

Tests of a previously used colorimetric method for the determination of alginate in beer showed that the method was of no value. Using this method, we found significant amounts of alginate in beers...

Systemic absorption of fluoride from alginate impression material in humans.

Thirty minutes after routine alginate impressions in five adult subjects, plasma fluoride levels increased by an average of 2.6 times over control values. Urinary fluoride excretion rates increased approximately 2.9 times during the first two hours after the impressions. Average whole saliva fluoride levels at 15 minutes were over 100 times the average control concentration. When small amounts of alginate were deliberately ingested, plasma fluoride levels and urinary excretion rates increased sharply.

Determination of Alginate in Dairy Products

Comprehensive study was made of the precipitability of several hydrocolloids and other related compounds by divalent cations and, specifically, of the optimum conditions for recovering alginate from milk and dairy products by precipitation as calcium, strontium, and manganese salts. In aqueous dispersion, these cations selectively precipitated alginate, pectinic acids, and pectic acid. Alginate was recovered from milk, chocolate milk, ice cream, cheese spreads, cream cheese spreads, and other products by predigesting the mixture with papain, clarifying the digest with Celite 535 and charcoal, filtering and converting any pectin, pectinic acid, and pectic acid to galacturonic acid by pectinmethylesterase (pectinesterase) and polygalacturonase. Then, calcium chloride was added to the filtrate. The calcium alginate precipitate was washed free of sugars, dispersed by sodium hexametaphosphate, and the amount of alginate in the dispersion determined by the phenol-sulfuric acid test. Recoveries obtained were 96-101% for water dispersions, 92-96% for milk, 90-95% for ice cream, and 85-95% for cheese products.