The Non-Volatile Acids of The Potato
The non-volatile acids of the juice of the potato tuber,Solatium tuberosum, L. (var. Green Mountain), were investigated. The ester distillation method revealed the presence of the citric andl-malic acids in the ratio of nearly 20:1 together with a small amount of isocitric acid. By the Arbenz method, 0.02 per cent of oxalic acid was shown to be present.
KeywordsStarch Oxalic Acid Potato Tuber Malic Acid Hydrazide
Unable to display preview. Download preview PDF.
- 1.Wehmer, C. 1931. “Die Pflanzenstoffe,” Second Edition, Vol. II, Gustav Fischer, Jena. p. 1095.Google Scholar
- 2.Tibbies, W. 1912. Foods: their origin, composition and manufacture. Bailliere, Tindall and Cox, London. p. 496.Google Scholar
- 3.Guthrie, J. D. 1936. Isolation of citric acid from potato tubers. Contrib. Boyce Thompson Inst. 8:295–296.Google Scholar
- 5.Arbenz, E. 1917. The quantitative determination of oxalic acid in foods and condiments. Mitt. Lebensm. Hyg. 8:98.Google Scholar
- 6.Franzen, H. and Heiwert, F. 1922. The chemical constituents of green plants. XX. The acids of the cherry (Prunus avium). Z. Physiol. Chem. 122:46–85.Google Scholar
- 9.Arbenz, loc. cit.Google Scholar