Proceedings of the 8th National Conference on Wheat Utilization Research

United States Department of Agriculture

ISBN 10: 0266051650 / ISBN 13: 9780266051657

Editore: Forgotten Books, 2018

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Print on Demand. This book meticulously examines the Eighth National Conference on Wheat Utilization Research, a biennial conference that reviews the current research and fosters an exchange of ideas regarding the economics, quality, and usage of wheat. The conference was held in Denver, Colorado, from October 10-12, 1973, and welcomed attendees from various sectors of the wheat industry. The book features contributions from prominent speakers and experts who shared their knowledge and research findings on a wide range of topics, including wheat enrichment, nutritional significance of trace elements, and the potential of adding essential amino acids to wheat. The discussions in this book highlight the importance of improving wheat's nutritional value and explore innovative approaches to addressing protein malnutrition, particularly in developing countries. It serves as a valuable resource for nutritionists, food scientists, and policymakers seeking to enhance the nutritional quality of wheat-based products. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book.

Codice articolo 9780266051657_0

Dati bibliografici

• Titolo: Proceedings of the 8th National Conference on Wheat Utilization Research
• Editore: Forgotten Books
• Data di pubblicazione: 2018
• Lingua: Inglese
• ISBN 10: 0266051650
• ISBN 13: 9780266051657
• Rilegatura: Paperback
• Condizione: New
• Tipo di libro: print-on-demand item
• Cataloghi dei venditori:
  • Agriculture

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Riassunto

Excerpt from Proceedings of the 8th National Conference on Wheat Utilization Research: Denver, Colorado, October 10-12, 1973

The chemical nature of the iron in wheat is not known except for cytochromes in the germ. We have found that about two - thirds of the iron in bran is extracted by molar sodium chloride solution. The iron compound or complex in the salt extract chromatographed on Sephadex gel filtration medium is a material with molecular weight less than 5000. A phosphorous containing material overlaps the iron, but its peak maximum does not exactly coincide with the iron peak. This phosphorous compound or complex has not been characterized, but evidently is not associated with the iron complex. The iron in the salt extract is in the ferric oxidation state. Efforts to isolate, identify, and bioassay this salt extractable iron in wheat are continuing. We have not yet studied the non - salt extractable iron. Hopefully these studies will help explain the availability of wheat iron and perhaps yield suggestions as to how wheat can be made a better source of iron for humans.

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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.