ISBN: 9781025621821 - effect of hydrogen ion concentration upon the destruction of vitamin b by heat (5 résultats)

Etat : New.

Taschenbuch. Etat : Neu. Neuware - 'Effect of Hydrogen Ion Concentration Upon the Destruction of Vitamin B by Heat' presents a detailed scientific investigation into the biochemical properties and stability of essential nutrients. Authored by Georgia Winifred Burton, this study explores the critical relationship between acidity, alkalinity, and the preservation of vitamins during thermal processing. Through rigorous experimentation, the work examines how varying levels of hydrogen ion concentration (pH) influence the rate at which Vitamin B is degraded when subjected to high temperatures. This research provides foundational insights into nutritional chemistry and food science, offering valuable data for understanding how cooking and industrial processing methods impact the vitamin content of organic substances. As a significant contribution to early 20th-century biochemistry, Burton's work remains a noteworthy reference for those interested in the history of vitamin research and the chemical stability of organic compounds. The text serves as an important resource for scholars of chemical engineering, dietetics, and the biological sciences, detailing the precise experimental conditions and findings that helped shape contemporary understanding of nutrient heat-sensitivity.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

PAP. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Etat : New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Etat : new. Paperback. "Effect of Hydrogen Ion Concentration Upon the Destruction of Vitamin B by Heat" presents a detailed scientific investigation into the biochemical properties and stability of essential nutrients. Authored by Georgia Winifred Burton, this study explores the critical relationship between acidity, alkalinity, and the preservation of vitamins during thermal processing. Through rigorous experimentation, the work examines how varying levels of hydrogen ion concentration (pH) influence the rate at which Vitamin B is degraded when subjected to high temperatures. This research provides foundational insights into nutritional chemistry and food science, offering valuable data for understanding how cooking and industrial processing methods impact the vitamin content of organic substances. As a significant contribution to early 20th-century biochemistry, Burton's work remains a noteworthy reference for those interested in the history of vitamin research and the chemical stability of organic compounds. The text serves as an important resource for scholars of chemical engineering, dietetics, and the biological sciences, detailing the precise experimental conditions and findings that helped shape contemporary understanding of nutrient heat-sensitivity.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…