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The chemistry of edible rhubarb
Author(s) -
Blundstone H. A. W.,
Dickinson D.
Publication year - 1964
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740150205
Subject(s) - oxalic acid , chemistry , chemical constituents , botany , organic chemistry , biology , chromatography
A plan of investigations into the chemical composition of rhubarb is described. Illustrations show the severe action which this product has on tinplate, and this is of great importance to the canning industry. The determination of the acid constituents of a number of varieties of rhubarb has shown that there is only a limited number of acids present and that all varieties contain the same major acids. There are differences in the concentrations of the acids according to season and age of growth. Oxalic acid appears to accumulate, probably as calcium and magnesium salts.