Corpus ID: 43742616

[Methanol formation in vitro and in vivo (methanol formation after pectin administration)].

  title={[Methanol formation in vitro and in vivo (methanol formation after pectin administration)].},
  author={O. Gr{\"u}ner and N. Bilzer and J. Liebmann},
  volume={31 4},
  • O. Grüner, N. Bilzer, J. Liebmann
  • Published 1994
  • Medicine
  • Blutalkohol
  • 1. In the course of 34 days the detectable methanol concentration in freshly squeezed grapefruit and organ juices as well as in grapefruit and orange juice mixes increased to a maximum level of approximately 600 mg/kg. This increase could already be detected at the beginning of the examination i.e. as early as 1 or 2 days after squeezing the fruit juices. At the beginning of the experiments the methanol concentrations were between 10 and 270 mg/kg. 2. After the consumption of pectin (40 g on… CONTINUE READING
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