Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume3/issue1/1_1_2004.pdf
Issue 3 (1) 2004 pp. 5-12
Jadwiga Stachowiak, Hanna Smigielska
SORPTION OF COPPER AND ZINC IONS BY VARIOUS CEREAL BRAN AND COLLAGEN AND ELASTIN PREPARATIONS
Abstract Sorption of copper and zinc on wheat and rye bran as well as on collagen and elastin preparations under conditions simulating human digestive system parameters was determined. Results collected during this study indicate, that sorption abilities of investi-gated preparations are differential and depend on the origin source, as well as pH envi-ronment. Wheat and rye bran showed higher sorption ability. The value of copper and zinc sorption was between 39-82% and was lower for collagen and elastin (15-17%). Ex-amined preparations show higher sorption ability when pH equals 8.7 and 6.8, and lower value of this parameter in an acidic environment.
Keywords: fiber, collagen, elastin, copper, zinc, sorption
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume3/issue1/1_1_2004.pdf
For citation:
| MLA | Stachowiak, Jadwiga, and Hanna Smigielska. "SORPTION OF COPPER AND ZINC IONS BY VARIOUS CEREAL BRAN AND COLLAGEN AND ELASTIN PREPARATIONS." Acta Sci.Pol. Technol. Aliment. 3.1 (2004): 5-12. |
| APA | Stachowiak J.,Smigielska H. (2004). SORPTION OF COPPER AND ZINC IONS BY VARIOUS CEREAL BRAN AND COLLAGEN AND ELASTIN PREPARATIONS. Acta Sci.Pol. Technol. Aliment. 3 (1), 5-12 |
| ISO 690 | STACHOWIAK, Jadwiga, SMIGIELSKA, Hanna. SORPTION OF COPPER AND ZINC IONS BY VARIOUS CEREAL BRAN AND COLLAGEN AND ELASTIN PREPARATIONS. Acta Sci.Pol. Technol. Aliment., 2004, 3.1: 5-12. |