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Iron as Nutrient and PoisonN. M. Senozan and M. P. Christiano Iron containing compounds of the body and the ingestion and elimination of iron, the function and transport of this metal among different sites and substances of the body, and biochemical defects and nutritional habits that lead to excessive accumulation of iron and some unexpected consequences of this accumulation are described. Senozan, N. M.; Christiano, M. P. J. Chem. Educ.1997, 74, 1060.
Bioinorganic Chemistry |
Bioorganic Chemistry |
Food Science |
Metals |
Vitamins |
Toxicology |
Nutrition |
Applications of Chemistry |
Descriptive Chemistry
High performance liquid chromatography of vitamin ABohman, Ove; Engdahl, Kjell-Ake; Johnsson, Hakan This experiment involves the quantitative determination of vitamin A in food products by analytival liquid chromatography and offers training both in work-up procedures and in the quantitative transfer of very small amounts of material. Bohman, Ove; Engdahl, Kjell-Ake; Johnsson, Hakan J. Chem. Educ.1982, 59, 251.
HPLC |
Chromatography |
Vitamins |
Quantitative Analysis |
Esters |
Fatty Acids
Other Resources: 3 results
Determining Vitamin C in FoodsEd Vitz A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
