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A study in the preparation and properties of hydrafuramide.

Kapur, O. P. and Srinivasan, M. and Subrahmanyan, V. (1960) A study in the preparation and properties of hydrafuramide. Journal of Scientific and Industrial Research, 19B (12). pp. 509-510.

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Conditions have been standardized for the p~_ paration and storage of hydrofuramide, which can be used with advanta~e in place of furfural in the Baudouln test. The procedure described for the preparation of hydrofuramide gives a pure product in a yield of 58 per cent. The produ(:t when stored in polyethylene (:ups at 37°C. is stable for two months; stored at room temperature (25_30°C.), and in the absence of light and mois. ture, it is stable for at least six months. The colour produced in sesame oil and sulphuric acid with the stored product is comparable to that produced by an equivalent amount of furfuraL

Item Type: Article
Uncontrolled Keywords: hydrofuramide, preparation
Subjects: 600 Technology > 08 Food technology > 01 Analysis
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 31 Oct 2014 07:13
Last Modified: 31 Oct 2014 07:13
URI: http://ir.cftri.com/id/eprint/2601

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