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J.V. Tuschhoff

Bio: J.V. Tuschhoff is an academic researcher from Eaton Corporation. The author has contributed to research in topics: Sorbitol & Sucrose. The author has an hindex of 2, co-authored 3 publications receiving 22 citations.
Topics: Sorbitol, Sucrose, Choline, Ascorbic acid, B vitamins

Papers
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Journal ArticleDOI
TL;DR: Ascorbic acid was relatively stable in glycerin and propylene glycol and in sugar and sorbitol solutions and in syrups containing conjointly vitamins of the B‐complex is not materially affected.
Abstract: The stability of ascorbic acid at several concentrations in various liquid media including aqueous solutions of cellulose gums, pectin, sucrose, dextrose, corn syrup, and in glycerin and propylene glycol was studied The effect of p H in aqueous solutions of ascorbic acid was also studied Viscosity alone as produced by gums did not prevent decomposition of ascorbic acid Sugar and sorbitol solutions exerted a marked stabilizing effect Ascorbic acid was relatively stable in glycerin and propylene glycol and in sugar and sorbitol solutions Data are presented on the rates of decomposition of ascorbic acid in these media after storage at room temperature and at 40°C The stability of ascorbic acid in syrups containing conjointly vitamins of the B‐complex is not materially affected

18 citations

Journal ArticleDOI
TL;DR: Data is given showing the effect of increasing pH on the precipitation of the interfering B vitamins and on choline by ammonium reineckate reagent, and on the recovery of choline from mtxtures of the various vitamins of the B complex.
Abstract: Interference by various members of the vitamin B complax in the reineckate method for the determination of choline may be overcome by precipitation of choline at controlled pH levels Thiamine, nicotinic acid, nicotinamide, and pyridoxine, which ordinarily produce precipitates with ammonium reineckate reagent, are not preapitated in alkaline solution from which choline may be separated as the insoluble reineckate This is utilized as a basis for separation and the subsequent colorimetric determination of choline Data are given showing the effect of increasing pH on the precipitation of the interfering B vitamins and on choline by ammonium reineckate reagent, and on the recovery of choline from mtxtures of the various vitamins of the B complex

6 citations

Journal ArticleDOI
TL;DR: Phenylurethanes of series of 2-dialkylaminoethanols, 1-dialKYlamino-2-propanols and 3- Dialkylaminopropanols produce local anesthesia which increases in duration with the molecular weight of the amino alkyl groups, the most active of the compounds tested, in each series, being the dibutyl derivative.
Abstract: Phenylurethanes of series of 2-dialkylaminoethanols, 1-dialkylamino-2-propanols and 3-dialkylaminopropanols produce local anesthesia which increases in duration with the molecular weight of the amino alkyl groups, the most active of the compounds tested, in each series, being the dibutyl derivative. Higher homologs are too insoluble to be evaluated by the methods described. Test results obtained with cocaine and procaine are included for comparison.

Cited by
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Journal ArticleDOI
TL;DR: The color and chemical stabilities of six anthocyanins, including cyanidin 3-glucoside, highly purified and present in semipurified extracts from grape pomace, purple corn, and black rice, were determined in combination with ascorbic acid in solutions and powders, with unexpected new findings showing no significant stabilizing/destabilizing effect based upon Anthocyanin structure.
Abstract: The color and chemical stabilities of six anthocyanins, including cyanidin 3-glucoside, highly purified and present in semipurified extracts (also containing other anthocyanins) from grape pomace, purple corn, and black rice, were determined in combination with ascorbic acid in solutions at differing pH values (3.0 and 4.0) and temperatures (6–40 °C) and lyophilized powders at different relative humidities (43–98% RH). Color and chemical changes were analyzed using CIELAB measurements and HPLC, respectively. In liquids, stability was inversely related to increasing pH and temperature; for powders, stability was inversely related to RH. The mutual destruction of anthocyanins and ascorbic acid in solution was confirmed, with unexpected new findings showing no significant stabilizing/destabilizing effect based upon anthocyanin structure, including differing flavylium core (three types) and type of acylation (two aliphatic, one cinnamic acid), or final extract purity.

89 citations

Journal ArticleDOI
TL;DR: Ox brain sphingolipids are separated into cerebroside, sulfatide and sphingomyelin fractions by chromatography on a silicic acid-Hyflo Super-Cel column and chemical analysis of the products indicates purities of the order of 99%.

61 citations

Book ChapterDOI
01 Jan 1993
TL;DR: The rate of this reduction in vitamin content is influenced by a number of factors, such as temperature, oxygen, and other components of food such as sulphur dioxide as discussed by the authors, which is one of the few food constituents in which it is possible to demonstrate quantitatively a deterioration in content over a period.
Abstract: Vitamins are one of the few groups of food constituents in which it is possible to demonstrate quantitatively a deterioration in content over a period. The rate of this reduction in vitamin content is influenced by a number of factors: 1. Temperature 2. Moisture 3. Oxygen 4. Light 5. pH 6. Oxidising and reducing agents 7. Presence of metallic ions (e.g. iron, copper) 8. Presence of other vitamins 9. Other components of food such as sulphur dioxide 10. Combinations of the above.

57 citations