Biochemical Studies on Cooking of Vegetables (Part 2):On the Oxalic Acid of the Bracken
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The changes of the bracken by boiling and its contents of oxalic acid were examined. Results were as follows.1. The longer boiled bracken was the heavier in weight, the less in hardness and in its oxalic acid content.2. The bracken boiled in NaHCO3 solution (0.1%) became heavier and softer, and its oxalic acid content was less than in case of distilled water. In the bracken boiled in CuSO4 solution (0.1%), however, its weight, hardness and oxalic acid content slightly decreased.3. The original green color of the bracken was retained most in NaHCO3 solution, and in CuSO4 and in distilled water followed next in color density. However, when 0.25N HCl was added to each solution the bracken in NaHCO3 soln. changed into yellowish brown from its original green, and in case of CuSO4 soln. showed clearer in green but in case of distilled water did not show any perceptible change in color.
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