飲食物中の痕跡元素に関する研究 : 海藻中のマンガン含量に就いて
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概要
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The importance of minute quantities of rare elements such as manganese, cobalt, and nickel in human body is now being recognized and studies are being made on their content in food and beverages. As a part of such studies, determination of manganese in foodstuff was taken up with emphasis on daily food taken by the Japanese. The amount of manganese in seaweeds was first determined and the results listed in the main text were obtained. Although there are many methods of determining manganese, the present series of experiments used the method of decomposing the sample with nitric and sulfuric acids and submitting the solution so obtained to photoelectric spectrophotometry.
- 共立薬科大学の論文
- 1956-12-30
共立薬科大学 | 論文
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