The conditions for the formation of gels from banana extracts were
studied.
Gels were obtained with extracts more alka]ine than pH 7.0 with
very small quantities of calcium, strontium, and barium salts, the
gel formation with these salts decreasing in the indicated order.
In solutions more acid than pH 6.0, no gels were obtained with
these salts.
Magnesium, lithium, and sodium salts did not cause gel formation
either in acid or alkaline solutions.
Pancreatine gave a gel on incubation with banana extract at pH
5.0.
The gel-forming property of banana extracts was destroyed on
boiling.
We wish to thank the Fruit Dispatch Company for supplying the
greater part of the bananas used in this investigation.
The conditions for the formation of gels from banana extracts werestudied.Gels were obtained with extracts more alka]ine than pH 7.0 withvery small quantities of calcium, strontium, and barium salts, thegel formation with these salts decreasing in the indicated order.In solutions more acid than pH 6.0, no gels were obtained withthese salts.Magnesium, lithium, and sodium salts did not cause gel formationeither in acid or alkaline solutions.Pancreatine gave a gel on incubation with banana extract at pH5.0.The gel-forming property of banana extracts was destroyed onboiling.We wish to thank the Fruit Dispatch Company for supplying thegreater part of the bananas used in this investigation.
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