Abstract
A study has been made of the factors involved in the development of the red-brown color produced on heating solutions containing dextrose, picric acid and sodium carbonate.
The dextrose concentrations chosen corresponded in range to those found in the blood. Temperature levels above 100° C. were attained by heating in an autoclave, and the required accuracy of temperature control was obtained by means of an electric thermo-regulator.
The amount of color produced did not vary directly with the amount of sugar present except at a certain definite concentration of sodium carbonate. At low alkali concentrations small amounts of sugar gave relatively less color than large amounts, while at high alkaline concentrations, the reverse was found. The optimum alkali concentration varied with temperature changes.
With every increase in temperature from 80 to 130° C. there was an increase in color production, and at all temperatures the more prolonged the heating, the deeper was the color.
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