Open AccessWILD MACROMYCETES AS A SOURCE OF PHOSPHORUS IN THE DIET OF THE POPULATION OF BELARUS
Author(s) -
Tatjana Ivanovna Kozhedub
Publication year - 2016
Publication title -
problemy zdorovʹâ i èkologii
Language(s) - English
Resource type - Journals
eISSN - 2708-6011
pISSN - 2220-0967
DOI - 10.51523/2708-6011.2016-13-2-18
Subject(s) - phosphorus , boiling , population , chemistry , food science , biology , botany , zoology , medicine , organic chemistry , environmental health
The article analyzes the content of phosphorus in fruit bodies of wild macromycetes and assesses the dynamics of the changes of its content in Carpophorus during heat treatment in water and 1N solution of NaCl. It has been shown that extracting of fungi in water by boiling reduces the content of phosphorus by 35-54 % and in table salt solution - by 68 %.