• Title/Summary/Keyword: Nutritious calcium

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Determination of Nutritious Calcium in Some Vegetables

  • Ishii, Yuuko;Takiyama, Kazuyoshi
    • Analytical Science and Technology
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    • v.8 no.4
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    • pp.855-858
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    • 1995
  • Vegetables contain more or less calcium. By the traditional method the total calcium in the vegetable was analyzed. A part or calcium in the vegetable is fixed as calcium oxalate and the calcium does not utilize for nutrition. In this investigation the free calcium was determined by extraction in boiling water, the combined calcium with oxalic acid was determined by extraction in 0.1 M hydrochloric aci and the other calcium combined with protein, amino acid etc. was estimated. The amount of calcium obtained from the difference between the total calcium and calcium exmtaining in calcium oxalate was estimated to be nutritious.

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Fluoride and Calcium in Tea Leaves

  • Takiyama, Kazuyoshi;Ishii, Yuuko
    • Analytical Science and Technology
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    • v.8 no.4
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    • pp.877-880
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    • 1995
  • The determination of fluoride and the nutritious calcium in infusion of teas are explained. Tea leaves were pulverized and were immersed in boiling water. The solution was filtered and fluoride, calcium and oxalic acid were determined by the ion chromatography. The quantities of fluoride, calcium and oxalate ions extracted from 100 g of tea leaves were calculated. Tea leaves were also immersed in 0.5 M hydrochloric acid and extracted oxalate and calcium ions were analyzed. The free oxalic acid and calcium were extracted in boiling water and the total ones were extracted in hydrochloric acid. The quantity of calcium oxalate was calculated from the total and the free oxalic acids. The free calcium was estimated to be nutritious.

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