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THE STUDIES ON THE QUANTITY OF OXALIC ACID FROM LOCAL GARNISH VEGETABLES OF SOUTHERN THAILAND

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  • 발행기관
    국제과학영재학회 바로가기
  • 간행물
    APEC Youth Scientist Journal 바로가기
  • 통권
    Vol. 2 (2010.04)바로가기
  • 페이지
    pp.74-86
  • 저자
    Naim Laeni, Anat Chenea, Rosalee Romaeyah, Hameedah Musa
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A328803

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원문정보

초록

영어
Eating local vegetables is considered a habit in the life style of the people in the southern part of Thailand for a long time. Vegetables which can be found easily in the local. These vegetables are commonly eating raw or it could be served as garnish along with the food and sauce like spicy sauce or local preserved fish sauce (Boodoo). From the studied, some garnish vegetables contained oxalic acid that would precipitate to calcium oxalate which makes a significant contribution to urinary oxalate, and caused Kidney Stones disease and Gouty Arthritis. There are 5 parts of experiment: The first part is the study on the quantity of Calcium oxalate dregs from the reaction between calcium compounds with oxalic acid. We found that calcium hydroxide solution precipitated calcium oxalate with highest quantity. The second part is the study on quantity of oxalic acid from 33 kinds of garnish vegetables from southern Thailand. According to the experiment, the 6 kinds of vegetables which contain the most quantity of oxalic acid are Parkia javanica Merr. , Archidendron jiringa Nielson , Amaranthus lividus Linn. , Archidendron jiring , Parkia speciosa Hassk.,and Anacardium occidental L. respectively .In the third part is the study on the result of temperatures toward the reduced quantity of oxalic acid from 6 kinds of the ferment garnish vegetables. The result show that the higher temperatures the lower oxalic acid. The forth part and the last part of the experiment is the study on the effect of the Local preserved fish sauce (Boodoo) and Shrimp paste toward the quantity of oxalic acid in the 6 kinds of garnish vegetables above. The reduction of oxalic acid are 0.9938 %w/w, 0.9300 %w/w. respectively.

목차

ABSTRACT
 1. INTRODUCTION
 2. METHODOLOGY
 3. RESULTS AND DISCUSSION
 4. DISCUSSION AND CONCLUSION
 5. ACKNOWLEDGEMENTS
 6. REFERENCES

키워드

Garnish vegetables oxalic acid Kidney stone disease Temperatures Proteins

저자

  • Naim Laeni [ Demonstration School Prince of Songkla University, 181 Jerernpradith Street, Rusameelae, Meang, Pattani 94000, Thailand ] Corresponding author
  • Anat Chenea [ Demonstration School Prince of Songkla University, 181 Jerernpradith Street, Rusameelae, Meang, Pattani 94000, Thailand ]
  • Rosalee Romaeyah [ Demonstration School Prince of Songkla University, 181 Jerernpradith Street, Rusameelae, Meang, Pattani 94000, Thailand ]
  • Hameedah Musa [ In Partial of Science Project Class for secondary high school, 181 Jerernpradith Street, Rusameelae, Meang, Pattani 94000, Thailand ]

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    국제과학영재학회 [The Society for the International Gifted in Science]
  • 설립연도
    2006
  • 분야
    자연과학>자연과학일반
  • 소개
    과학영재를 위한 연구 활동을 통하여 과학영재를 발굴하고, 발굴된 과학영재가 과학 분야의 관련 연구 활동을 할 수 있도록 지원하여, 이들이 과학 관련 분야의 진로를 선택하도록 장려함으로써 국제경쟁력을 갖춘 우수 과학기술인을 배출하고 국가 경제발전 및 문화창달과 세계 과학 발전에 기여함을 목적으로 한다.

간행물

  • 간행물명
    APEC Youth Scientist Journal [APEC 청소년 과학학술지]
  • 간기
    반년간
  • pISSN
    2005-5625
  • 수록기간
    2009~2022
  • 십진분류
    KDC 405 DDC 505

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