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The Cytological Distribution of Calcium in Raw and Cooked Seed Peas
Author(s) -
CRERN D. E. C.,
HAISMAN D. R.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb00446.x
Subject(s) - calcium , glyoxal , chemistry , stain , food science , distribution (mathematics) , biochemistry , botany , staining , biology , organic chemistry , mathematics , mathematical analysis , genetics
SUMMARY A new specific histochemical stain, glyoxal bis‐(2‐hydroxyanil) was used to follow the distribution of calcium in the cotyledons of dried peas before and after cooking. The calcium detectable by this method is associated mainly with the proteinaceous constituents of the cells.