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• W2051247269 abstract "Vitamin B1 (C12H67ClN4OS.HCl, molecular weight = 337.33 g mol–1), also called thiamine, has great importance in the food industry in general. Thiamine is a vitamin belonging to the B complex, and can be found in the cuticle of rice, brewer’s yeast, grains, egg yolk, liver, kidney, pork, fish, peanut, walnut, legumes, as well asin green and leafy vegetables. It acts in different parts of the body and plays a major role in the nervous, muscular and cardiovascular systems, in addition to assisting in glucose metabolism. Thiamine deficiency causes brain damage and in some cases it may be irreversible. Among the diseases caused by vitamin B1 deficiencies are: Beriberi, Wernicke’s encephalopathy and Korsakoff’s syndrome1. Thiamine is not stored in large amounts in the body, with provision from the daily diet being necessary. Thiamine is unstable in alkali conditions and is heat stable at acidic pH values. Thiamine solubility data in water are widely found in the literature. However, solubility data in alternative solvents such as dimethylsulfoxide (DMSO) and DMSO + water mixtures may be important for studies of separation and purification of the feedstock. On the other hand, the crystallization processes of thiamine require a large amount of accurate solubility data. Unfortunately, there is a lack of solubility data that indicates the solubility dependence as a function of temperature and of the initial solvent mixture composition2,4. Thus, obtaining solubility data for thiamine under known conditions of temperature, pressure and concentration of the initial mixture of solvents is important in order to improve manufacturing processes and purification (crystallization) of this vitamin." @default.
• W2051247269 created "2016-06-24" @default.
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• W2051247269 date "2015-04-06" @default.
• W2051247269 modified "2023-09-25" @default.
• W2051247269 title "Solubility of Thiamine in Pure and Mixed Solvents in Function of Temperature" @default.
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• W2051247269 doi "https://doi.org/10.15255/cabeq.2014.2129" @default.
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