English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

An enzymatic method for determination of choline in milk and dairy products was developed. Samples were hydrolyzed for 45min at 100°C with 6N hydrochloric acid, and neutralized with 6N sodium hydroxide. For decomposition of residual H2O2 produced during the hydrolysis reaction, 0.8ml of 0.8% catalase solution was added, and decolorized with active carbon. Then 2.5ml of the filtrate was added to an equal volume of color reagent (Phospholipids C-Test Wako), and allowed to react for 5min at 37°C, and the absorbance was read at 600nm by spectrophotometer.A linear calibration plot for choline chloride was obtained between 1 and 20μg/ml. The recovery of choline (8-13mg/100ml) added to milk was more than 96%.This method is simple, rapid and accurate, and may be useful for the determination of choline in food.

Determination of Choline in Milk and Dairy Products by an Enzymatic Method