scholarly journals The reaction of antimony trichloride with cod-liver oil and its unsaponifiable fraction

1930 ◽  
Vol 24 (6) ◽  
pp. 1942-1951 ◽  
Author(s):  
Ernest Lester Smith ◽  
Violet Hazley
Keyword(s):  
Antimony Trichloride ◽  
Unsaponifiable Fraction ◽  
Cod Liver Oil

Bacteriostatic Substances in the Unsaponifiable Fraction of Cod-liver Oil

Nature ◽  
1950 ◽  
Vol 166 (4227) ◽  
pp. 787-787 ◽  
Author(s):  
A. EMMERIE ◽  
CHR. ENGEL ◽  
W. KLIP
Keyword(s):  
Unsaponifiable Fraction ◽  
Cod Liver Oil

Colorimetric Method for the Determination of Vitamin D in Fortified Whole and Partially Skim Fluid Milks

1971 ◽  
Vol 54 (6) ◽  
pp. 1299-1303
Author(s):  
T Panalaks
Keyword(s):  
Vitamin D ◽  
Correction Factor ◽  
Column Chromatography ◽  
Colorimetric Method ◽  
Antimony Trichloride ◽  
Unsaponifiable Fraction ◽  
Standard Curve ◽  
Sample Extract ◽  
Fortified Milk

Abstract Vitamin D in fortified milk was determined from a standard curve prepared from the addition of known amounts of the vitamin to unfortified milk. The usual exhaustive extractions for isolation of the unsaponifiable fraction were replaced by a labor-saving benzene partition technique. The main interfering substance, cholesterol, was removed by passing the sample extract through a column of Celite impregnated with digitonin. Other interfering substances were removed by partition and adsorption column chromatography. Oxidative deterioration of the vitamin during saponification and subsequent analytical steps was prevented by additions of antioxidants and by addition of a high boiling hydrocarbon to prevent drying. The vitamin concentration was determined colorimetrically at 500 nm after reaction with antimony trichloride, using a correction factor derived from absorbances measured at 435 and 550 nm. The use of a color inhibitor was eliminated. The method when applied to whole and partially skim milks fortified with vitamin D in the range from 22 to 44 IU/100 ml milk gave recoveries of 92 and 103%, respectively.

The tuberculostatic properties of the unsaponifiable fraction of cod-liver oil

1952 ◽  
Vol 18 (1) ◽  
pp. 227-237 ◽  
Author(s):  
W. Klip ◽  
A. Emmerie ◽  
C. Engel
Keyword(s):  
Unsaponifiable Fraction ◽  
Cod Liver Oil

Nutrition

1937 ◽  
Vol 10 (4) ◽  
pp. 259-282
Keyword(s):  
Vitamin A ◽  
Normal Level ◽  
Laying Hen ◽  
Antimony Trichloride ◽  
Cod Liver Oil ◽  
Biochemical Journal ◽  
Hen’S Egg

The Effect of the Administration of Large Amounts of Vitamin A on the Vitamin A Content of the Hen's Egg. E. M. Cruickshank and T. Moore. Biochemical Journal, Vol. 31, 1937, p. 179.The administration of cod liver oil to a laying hen at the rate of 10 per cent. of the diet, which was otherwise low in vitamin ‘A’ and carotene, caused the vitamin ‘A’ content of the eggs, as determined by the antimony trichloride method, to be doubled. The vitamin ‘A’ content of the egg resumed its normal level soon after the withdrawal of the cod liver oil from the diet.

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