Separation of potassium bitartrate from green tamarind / Pivan Varangoon
โดย: Varangoon, Pivan
ผู้แต่งร่วม: ไพวรรณ วรางกูร | Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Res. Proj. No. 15/3 ; Rep. No. 2ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1967 รายละเอียดตัวเล่ม: 6 p.หัวเรื่อง: Potassium bitartrate | Tamarindsสารสนเทศออนไลน์: Click here to access full-text สาระสังเขป: By extracting the green tamarind fruit pulp a yield ranging 2.43-3.3% of potassium bitartrate (97.6-98.86 % purity) was obtained by using the method of Iyengar (1938) and cold water as solvent; 2.23-2.66 % (93.02-96.11 % purity) by using boilding water as solvent. Tartaric acid both in the free and bound forms was precipitated as potassium bitartrate by adding saturated potassium chloride solution.สาระสังเขป: By using 65 % alcohol as solvent the potassium bitartrate was obtained in a yield of 2.0-2057 % (88.47-92.99 % purity). The extract was adjusted to pH 3.6 by the addition of potassium hydroxide solution to convert acids into potassium bitartrate.สาระสังเขป: From the results obtained it may be concluded that green tamarinds are less promising as a source of tartrates than ripe tamarinds. - S.K.สาระสังเขป: The isolation of potassium bitartrate from ripe pulp has been reported in Report No. 1 this research project. Fairly pure potassium bitartrate (97% purity) was obtained in yields ranging from 11-12 % using water as solvent and 7-10% using alcohol as solvent. The residual extract was used to prepare syrup and jim.สาระสังเขป: The residual fruit after extraction and the extract after removal of tartrate did not seem to be useful materials for food preparations.
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1967/120 | |
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วว. เทคโนธานี | Available | 2018-08-31 | 2 | RP1967/120-2 |
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