Effects of temperature and time of storage on the cyanide contents of pods and seeds of Lima beans (Phaseolus lunatus L.)

Date

6-1984

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Nieva T. Librojo-Basilio

Abstract

One portion of mature and immature lima .beans was stored at room temperature (28'C) and another at 'refrigerated temperature (12°C). The cyanide levels in t e pods, seed coat and seeds (coatless) of both types of Bans were separately determined by picric acid method. The pods yielded the highest values of hydrogen cyanide content which were significantly different from the levels obtained from either the seed coat or coatless seed. The cyanide levels in the coat and seeds were not significantly different. This was observed in mature and immature beans regardless of the temperature and duration of storage.

The immature lima, beans contained more hydrogen cyanide than the mature beans. In tote beans, the cyanide level decreased as the duration of storage increased. he escaping of free 11C into air due to Its low boiling point (26°C) soy have caused this decreased in the cyanide level.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1984 C4 R36

Document Type

Thesis

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