Complexon-3 in Food Products and Its Effect on Metabolism - USSR -.

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Abstract:

In attempting to eliminate the negative effect of metals or metal-containing enzymes in the nutrition industry, efforts are being made to utilize the so-called complexons derivatives of alpha-aminopolycarbonic acids. These are distinguished by their unusual complex-forming affinity with various metals. The utilization of complexons -- mainly, the bisodium salt of theethylendiarnine-tetracetic acid complexon-3 in food technology -- is based principally on the complexide constants which increase in the order Na Ca2 Fe2 Co2 Zn2 Cu2 Pt2 Fe3.

Author(s):
Bozar, Libor
Author Organization(s):
JOINT PUBLICATIONS RESEARCH SERVICE ARLINGTON VA
Supplementary Note:
Trans. of Voprosy Pitaniya (Problems of Nutrition) (Moscow) v19 n1 p22-27, 1960.
Pagination:
0013

Security Markings

DOCUMENT & CONTEXTUAL SUMMARY

Distribution:
Approved For Public Release

RECORD

Collection: TR
Identifying Numbers
Report Number(s):
JPRS-2796
Monitor Series:
XD
 Subject Terms
Joint Capability Areas:
JCA_1.2.7_Experimentation; JCA_6.4.1_Secure Information Exchange; JCA_1_Force Support; JCA_6_Net Centric; JCA_1.3_Human Capital Management; JCA_6.4_Information Assurance
Communities of Interest:
No COI(s) Identified
Descriptor(s):
*METABOLISM, *NUTRITION, USSR, METALS, INDUSTRIES, FOOD
Field(s)/Group(s):
Anatomy and Physiology, Food, Food Service and Nutrition
Report Date:
1960 Jun 20
Creation Date:
1998 Jan 21