Determination of Estimation of Potassium Ion in Dry Fruits by Flame Photometry and Their Proximate Analysis

@inproceedings{Mutalik2011DeterminationOE,
  title={Determination of Estimation of Potassium Ion in Dry Fruits by Flame Photometry and Their Proximate Analysis},
  author={Venkatesh K. Mutalik and Jagadish G. Baragi and Somaraddi B. Mekali and C. Veeresh Gouda and N. B. Vardhaman},
  year={2011}
}
  • Venkatesh K. Mutalik, Jagadish G. Baragi, +2 authors N. B. Vardhaman
  • Published 2011
Studies were carried out on dry fruits Almond, Cashewnut, Pepper, Pistachious, Drydates, Raisin(black), Raisin(common), Amla, Acrota, Apricot to determine the Potassium ion concentration in them. Chemical analysis of the extracts of the fruits revealed that moisture was 4.2% in pepper, to 22.7% in raisin black. The ash value ranged from 1.80% in acrota to 4.05% in apricot, while dry matter ranged from 77.3% in raisin black to 95.8% in Pepper. Fruits with low moisture content could store for… CONTINUE READING
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