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Filtering by: Creator Randall, Andrea Decade 1960-1969 Rights Statement Copyright Not Evaluated

Some components of the volatiles from rye flour (Secale cereale)

Creator:

Prince, Marion

Abstract:

The volatile components of rye flour were isolated by steam distillation and trapped in cold traps under vacuum. After preliminary tests indicated the presence of carbonyl compounds, the distillate was reacted with 2,4 dinitrophenylhydrazine to convert the carbonyl compounds to their stable derivatives, 2,4 dinitrophenylhydrazones. Three classes of monocarbonyls were...

Resource Type:

Masters Thesis

Full Text:

: Andrea C. Mackey/ The volatile components of rye flour were isolated by steam distillation and
Oregon State Forester ; Vol. 22, No. 1 (January 1969)

Creator:

OSU Oregon Forestry Alumni Association

Abstract:

Magazine of the OSU Oregon Forestry Alumni Association; Centennial Edition.

Resource Type:

Other