Stability Of Thiamine Research Articles

Polarographie und oszillographie des vitamins b 1vom analytischen standpunkt

The author has studied new electro-active forms of thiamin and cocarboxylase by means of oscillopolarography, and points out their analytical application. As contribution to the determination of thiamin in medicines, research was done on a new yellow-green luminescent degradation product formed on treating thiamin with 30% H 2O 2 or Na 2O 2 in strong alkaline solution. Further study of the stability of thiamin and the electro-activity of cocarboxylase offers new prospects for the non-enzymic determination of bound vitamine B 1, in natural materials.

粉末性製剤の安定性に関する研究 (第2報)

Stability of various thiamine salts, possessing different solubility in water and different acidity, was examined by preparing into powders compounded with wheat starch, precipitated calcium carbonate, ascorbic acid, or calcium ascorbate. It was thereby found that the stability of thiamine in powder preparations is chiefly dependent on the solubility of thiamine salts, the sparingly soluble salts being stable in principle. In the combination with calcium carbonate, which is a weakly acid salt, the neutral (mono) salts of thiamine were not affected but the acidic (di) salts seem to undergo reaction in the presence of water and the stability decreased in some of the sparingly soluble salts. In combination with ascorbic acid, due to its acidity, monosalts of thiamine underwent change and their stability decreased, but the acidic salts, especially their sparingly soluble salts, were stable. The use of calcium ascorbate in place of ascorbic acid makes sparingly soluble thiamine monosalts markedly stable.

On the physiology and utilization of vitamin B1 in garden crops. X

The influences of various agricultural chemicals mixed with thiamine on thiamine activity in plants were tested. The results obtained were as follows: 1. The thiamine foliar sprays mixed with acidic Gramin spreader are desirable, but those with alkaline Bordeaux mixture are undesirable for the yield of crops. 2. In the case of mixture with acidic chemicals such as Gramin spreader, improved Rino spreader or nicotine sulphate, the stability of thiamine is comparatively high, but that in the by mixture with alkaline chemicals such as Bordeaux mixture orlime sulfur is comparatively low. 3. The thiamine stability in the mixture with fertilizers for foliar sprays such as urea or Yogen is comparatively high.

Factors Affecting the Stability of Thiamine in a Typical Laboratory Diet

Factors Affecting the Stability of Thiamine in a Typical Laboratory Diet

Thiamin Stability. Effect of Amino Acids and Related Compounds and of Thiamin Concentration

Thiamin Stability. Effect of Amino Acids and Related Compounds and of Thiamin Concentration

The Hydrolysis of Pantothenate: A First Order Reaction.1 Relation to Thiamin Stability

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTThe Hydrolysis of Pantothenate: A First Order Reaction.1 Relation to Thiamin StabilityDouglas V. Frost and Floyd C. McIntireCite this: J. Am. Chem. Soc. 1944, 66, 3, 425–427Publication Date (Print):March 10, 1944Publication History Published online1 May 2002Published inissue 10 March 1944https://doi.org/10.1021/ja01231a036RIGHTS & PERMISSIONSArticle Views181Altmetric-Citations13LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (303 KB) Get e-Alerts Get e-Alerts

The Stability of Thiamin in Dehydrated Pork

The Stability of Thiamin in Dehydrated Pork

The Stability of Thiamin in Dehydrated Pork

The Stability of Thiamin in Dehydrated Pork

Influence of Incubation at 37 C on stability of Thiamin and Riboflavin in Cow's Milk.

SummaryIncubating cow's milk for 22 hours at 37° C produces 46% destruction of thiamin but riboflavin is entirely stable under such treatment. The critical temperature for thiamin destruction appears to be between 31 and 37° C. The factors in cow's milk responsible for thiamin destruction are stable to 100° C for 10 minutes. The minerals of cow's milk are contributory to 25% of the thiamin destroyed.

Determination of the Stability of Thiamin, Nicotinic Acid and Riboflavin in Whisky over a Six-Month Period

Determination of the Stability of Thiamin, Nicotinic Acid and Riboflavin in Whisky over a Six-Month Period

The Effect of Long Cooking Upon The Stability of Thiamin (Vitamin B1) in Cereals1

The Effect of Long Cooking Upon The Stability of Thiamin (Vitamin B1) in Cereals1