Corpus ID: 43742616

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

@article{Grner1994MethanolFI,
  title={[Methanol formation in vitro and in vivo (methanol formation after pectin administration)].},
  author={O. Gr{\"u}ner and N. Bilzer and J. Liebmann},
  journal={Blutalkohol},
  year={1994},
  volume={31 4},
  pages={
          228-32
        }
}

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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