The Analysis of Minerals in Foods (2):The Content of Manganese (1)
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概要
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The manganese contents of about thirty kinds of fish and shell-fish sold at the markets in Japan was investigated.The samples were the same as those used in the previous experiment. For the analysis, the colorimetric method was used, determining the color intensity given by oxidation of manganate to permanganate with the use of potassium periodate after ignition of the samples at 550°C.The data were shown in the Table. Because dried samples were mostly used, the presumed values as fresh matter were shown as well.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
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