I= BIOAVAILABLE IRON IN FOODS EVALUATION OF SAPONINS AS INHIBITORS OF BIOLOGICAL IRON ABSOPRTION
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Title of Thesis
BIOAVAILABLE IRON IN FOODS EVALUATION OF SAPONINS AS INHIBITORS OF BIOLOGICAL IRON ABSOPRTION

Author(s)
Samina Siddiqi
Institute/University/Department Details
University of Karachi/ Department of Chemistry
Session
1994
Subject
Chemistry
Number of Pages
121
Keywords (Extracted from title, table of contents and abstract of thesis)
saponins, biological iron, triterpenoid saponins, iron, glycyrrhizin, sodium chloride, petentionetric titration

Abstract
No Abstract

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847.96 KB
S. No. Chapter Title of the Chapters Page Size (KB)
1 0 Contents
39.83 KB
2 1 Introduction 1
226.65 KB
  1.1 Intrinsic Factors 4
  1.2 Extrnsic Factors 5
  1.3 Saponins 9
  1.4 Properties of Saponins 14
  1.5 Medicinal Uses of Saponin 23
3 2 Theoretical Aspects 25
94.1 KB
  2.1 Structure Determination of Triterpenoid Saponins 25
  2.2 Potentiometric Study of The Complexes 29
  2.3 Voltammetry study of the Complexes 31
4 3 Experimental 36
99.54 KB
  3.1 Materials 36
  3.2 Preparation of Iron (III) stock solution 38
  3.3 Preparation of Glycyrrhizin Stock Isolotion 38
  3.4 Preparation of Buffers 38
  3.5 Preparation of Sodium Chloride Solution 39
  3.6 Methods 39
  3.7 Isolation of Saponins Experimental Procedure For Peterimental Titraion 40
  3.8 Petentionetric Titration Experimental Procedure for Cyclic Voltammetric Determination 43
  3.9 Glycyrrhizin Complex 46
  3.10 Treatment of Solution for Job’s Method 46
  3.11 Treatment of Solution for Mole Ratio Method 46
5 4 Results and Discussion 48
364.94 KB
  4.1 Structure Elucidation of Saponins 48
  4.2 Complex Formation of Saponins with Iron (III ) 65
  4.3 Stoichiometry 65
  4.4 Job’s Method 65
  4.5 Mole Ratio Method 71
  4.6 Stability Constants 71
  4.7 Cyclic Votammerty Study 85
6 5 Conclusions 104
172.93 KB
  5.1 References 106