Abstract
A TENTATIVE method for the estimation of the quality of soybean oil meal, based on varying ability of different meals to absorb or react with phenol-phthalein, has been briefly described1. Properly heated meals absorbed or reacted with significantly more phenolphthalein than under-heated samples, and over-heated samples somewhat more than the properly heated ones.
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References
Frölich, A., Lantbruksakad. tidskr., 92, 367 (1953); Nature, 173, 132 (1954).
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FRÖLICH, A. Reaction between Phthalein Dyes and Heated Foodstuffs. Nature 174, 879 (1954). https://doi.org/10.1038/174879a0
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DOI: https://doi.org/10.1038/174879a0
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