Food allergy with special reference to corn and refined corn derivatives.
Excerpt At a hearing on "Bread Standards," held during the summer of 1949 before the Federal Security Administrator, consideration was given to the possible allergenic ingredients of bread, includi...
Allergic to innovation? Dietary change and debate about food allergy in the USA
In the search for the ideal diet, is it best to innovate? Or is better to look to the past, perhaps even the distant past?
Instrumentation and Automated Photometric Titration Procedure for Total Acidity Determination in Red Wine Employing a Multicommuted Flow System
An automated procedure for photometric titration of red wine and associated instrumentation is described. The procedure was based on the flow-batch approach implemented employing multicommutation. The photometric detection was carried out using a homemade LED-based photometer. The mixing device, LED, and photodetector were attached to the titration chamber in order to form a compact and small-sized unit. The flow system comprised an automatic injector and three-way solenoid valves, which were controlled by a microcomputer through an electronic interface card. The software, written in Quick BASIC 4.5, was designed with abilities to accomplish all steps of the titration procedure including data acquisition and real-time processing to decide about the course of titration in the following step and so forth, until the titration endpoint was reached. The usefulness of the proposed titration system was demonstrated by analyzing red wine samples. When results were compared with those obtained using the AOAC reference method, no significant difference was observed at the 95% confidence level. A relative standard deviation of ca  2% (n=9 ) was obtained when processing a typical red wine sample containing 7.3 gl -1 total acidity expressed as tartaric acid.