A Study of the Effect of Heat and Oxidation on Cod-liver Oil as Measured by Colour Tests
- 1 January 1927
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 21 (2) , 419-425
- https://doi.org/10.1042/bj0210419
Abstract
Cod liver oil was aerated at different temp. between 88[degree] and 125[degree] and color tests were made at frequent intervals for vitamin A. The use of AsCl3 or SbCl3 for the color tests gave the most constant results. The time required for the complete destruction of vitamin A in the sample of cod liver oil by aeration and heat was as follows: 105 min. at 88[degree]; 75 min. at 98[degree]; 50 min. at 108[degree]; 35 min. at 118[degree]; and 30 min. at 125[degree].This publication has 10 references indexed in Scilit:
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