Determinations of the diamino acids in various wheat flours

Three samples of flour were quantitatively analyzed for histidine, arginine, and lysine. The three diamino acids were separated from each other and from the non-basic amino acids by precipitating histidine silver at pH 7 .4, arginine silver between pH 8.5 and 14, and lysine with phosphotungstic acid. The histidine was isolated as the nitranilate, arginine as the flavianate, and lysine as the picrate. Analyses were also carried out for moisture, ash, fat, protein nitrogen, and total protein; the probable ash in the whole wheat was also calculated. It was concluded that the method was not too accurate due to the many possibilities for error and the exactness of technique necessary, and also the procedure was too long for the accuracy obtainable. Improvements in the method and further work were suggested for the future.

Name thesis:degree_name

M.S.

Level thesis:degree_level

masters

Discipline thesis:degree_discipline

Chemistry

Department dc:contributor.department

Chemistry

Grantor dc:publisher

Virginia Polytechnic Institute

Year dc:date.issued

1947

Author dc:creator

• Wagman, Gerald H.

Statement dc:rights

• In Copyright

Licence dc:rights.uri

• http://rightsstatements.org/vocab/InC/1.0/

Language dc:language.iso

en

Handle dc:identifier.uri

http://hdl.handle.net/10919/114675

OAI identifier oai:identifier

oai:vtechworks.lib.vt.edu:10919/114675