Category: 2489531-02-2

Heterocyclic compounds can be divided into two categories: alicyclic heterocycles and aromatic heterocycles. Compounds whose heterocycles in the molecular skeleton cannot reflect aromaticity are called alicyclic heterocyclic compounds. Compound: 2489531-02-2, is researched, Molecular C10H18FeN2NaO11, about Stability evaluation of iron and vitamin A during processing and storage of fortified pasta, the main research direction is fortified pasta micronutrient vitamin iron storage stability.COA of Formula: C10H18FeN2NaO11.

Pasta holds greater potential for improving the nutritional status of the population and its fortification with micronutrients like iron and vitamin A could be an effective strategy to provide the essential nutrients in the diet. This study quantified the losses of two different micronutrients (iron and vitamin A) in fortified pasta postprocessing and during storage for 4 mo. Chem. salts of iron, namely, ferric sodium ethylene diamine tetra-acetic acid (NaFeEDTA) and ferrous sulfate (FeSO4), were added to pasta formulation at 4,5,6 mg/100g and 6,7,8 mg/100g resp., whereas for vitamin A, retinyl acetate (RA) was added at 700, 800 and 900μg/100g. After processing, the prepared pasta with both iron salts showed retention of 94-95% for iron and 90-92% of vitamin A activity. Iron and vitamin A-fortified pasta with maximum retention during processing and exhibiting optimum color attributes and sensory score were stored alone and in combination (NaFeEDTA and RA) at 25 and 40°C in laminates (aluminum laminates) and polypropylene packets for a period of 4 mo and evaluated for changes in their iron and vitamin A contents. An overall retention of 93-95% of the iron and 56-62% of vitamin A was observed after 4 mo considering losses during processing and storage. Among the two packaging materials used, laminates retained more of iron and vitamin A activity than polypropylene. No difference in retention rates was observed for iron and vitamin A when fortified alone or in combination.

After consulting a lot of data, we found that this compound(2489531-02-2)COA of Formula: C10H18FeN2NaO11 can be used in many types of reactions. And in most cases, this compound has more advantages.

Reference:
Benzothiophene – Wikipedia,
Benzothiophene | C8H6S – PubChem

The preparation of ester heterocycles mostly uses heteroatoms as nucleophilic sites, which are achieved by intramolecular substitution or addition reactions. Compound: Ethylenediaminetetraaceticacidferricsodiumsalttrihydrate( cas:2489531-02-2 ) is researched.Synthetic Route of C10H18FeN2NaO11.Sharma, N.; Sharma, S.; Singh, B.; Kaur, G. published the article 《Stability evaluation of iron and vitamin A during processing and storage of fortified pasta》 about this compound( cas:2489531-02-2 ) in Quality Assurance and Safety of Crops & Foods. Keywords: fortified pasta micronutrient vitamin iron storage stability. Let’s learn more about this compound (cas:2489531-02-2).

Pasta holds greater potential for improving the nutritional status of the population and its fortification with micronutrients like iron and vitamin A could be an effective strategy to provide the essential nutrients in the diet. This study quantified the losses of two different micronutrients (iron and vitamin A) in fortified pasta postprocessing and during storage for 4 mo. Chem. salts of iron, namely, ferric sodium ethylene diamine tetra-acetic acid (NaFeEDTA) and ferrous sulfate (FeSO4), were added to pasta formulation at 4,5,6 mg/100g and 6,7,8 mg/100g resp., whereas for vitamin A, retinyl acetate (RA) was added at 700, 800 and 900μg/100g. After processing, the prepared pasta with both iron salts showed retention of 94-95% for iron and 90-92% of vitamin A activity. Iron and vitamin A-fortified pasta with maximum retention during processing and exhibiting optimum color attributes and sensory score were stored alone and in combination (NaFeEDTA and RA) at 25 and 40°C in laminates (aluminum laminates) and polypropylene packets for a period of 4 mo and evaluated for changes in their iron and vitamin A contents. An overall retention of 93-95% of the iron and 56-62% of vitamin A was observed after 4 mo considering losses during processing and storage. Among the two packaging materials used, laminates retained more of iron and vitamin A activity than polypropylene. No difference in retention rates was observed for iron and vitamin A when fortified alone or in combination.

As far as I know, this compound(2489531-02-2)Synthetic Route of C10H18FeN2NaO11 can be applied in many ways, which is helpful for the development of experiments. Therefore many people are doing relevant researches.

Reference:
Benzothiophene – Wikipedia,
Benzothiophene | C8H6S – PubChem

Epoxy compounds usually have stronger nucleophilic ability, because the alkyl group on the oxygen atom makes the bond angle smaller, which makes the lone pair of electrons react more dissimilarly with the electron-deficient system. Compound: Ethylenediaminetetraaceticacidferricsodiumsalttrihydrate, is researched, Molecular C10H18FeN2NaO11, CAS is 2489531-02-2, about Stability evaluation of iron and vitamin A during processing and storage of fortified pasta.Recommanded Product: 2489531-02-2.

Pasta holds greater potential for improving the nutritional status of the population and its fortification with micronutrients like iron and vitamin A could be an effective strategy to provide the essential nutrients in the diet. This study quantified the losses of two different micronutrients (iron and vitamin A) in fortified pasta postprocessing and during storage for 4 mo. Chem. salts of iron, namely, ferric sodium ethylene diamine tetra-acetic acid (NaFeEDTA) and ferrous sulfate (FeSO4), were added to pasta formulation at 4,5,6 mg/100g and 6,7,8 mg/100g resp., whereas for vitamin A, retinyl acetate (RA) was added at 700, 800 and 900μg/100g. After processing, the prepared pasta with both iron salts showed retention of 94-95% for iron and 90-92% of vitamin A activity. Iron and vitamin A-fortified pasta with maximum retention during processing and exhibiting optimum color attributes and sensory score were stored alone and in combination (NaFeEDTA and RA) at 25 and 40°C in laminates (aluminum laminates) and polypropylene packets for a period of 4 mo and evaluated for changes in their iron and vitamin A contents. An overall retention of 93-95% of the iron and 56-62% of vitamin A was observed after 4 mo considering losses during processing and storage. Among the two packaging materials used, laminates retained more of iron and vitamin A activity than polypropylene. No difference in retention rates was observed for iron and vitamin A when fortified alone or in combination.

In addition to the literature in the link below, there is a lot of literature about this compound(Ethylenediaminetetraaceticacidferricsodiumsalttrihydrate)Recommanded Product: 2489531-02-2, illustrating the importance and wide applicability of this compound(2489531-02-2).

Reference:
Benzothiophene – Wikipedia,
Benzothiophene | C8H6S – PubChem

In general, if the atoms that make up the ring contain heteroatoms, such rings become heterocycles, and organic compounds containing heterocycles are called heterocyclic compounds. An article called Stability evaluation of iron and vitamin A during processing and storage of fortified pasta, published in 2020, which mentions a compound: 2489531-02-2, Name is Ethylenediaminetetraaceticacidferricsodiumsalttrihydrate, Molecular C10H18FeN2NaO11, Product Details of 2489531-02-2.

Pasta holds greater potential for improving the nutritional status of the population and its fortification with micronutrients like iron and vitamin A could be an effective strategy to provide the essential nutrients in the diet. This study quantified the losses of two different micronutrients (iron and vitamin A) in fortified pasta postprocessing and during storage for 4 mo. Chem. salts of iron, namely, ferric sodium ethylene diamine tetra-acetic acid (NaFeEDTA) and ferrous sulfate (FeSO4), were added to pasta formulation at 4,5,6 mg/100g and 6,7,8 mg/100g resp., whereas for vitamin A, retinyl acetate (RA) was added at 700, 800 and 900μg/100g. After processing, the prepared pasta with both iron salts showed retention of 94-95% for iron and 90-92% of vitamin A activity. Iron and vitamin A-fortified pasta with maximum retention during processing and exhibiting optimum color attributes and sensory score were stored alone and in combination (NaFeEDTA and RA) at 25 and 40°C in laminates (aluminum laminates) and polypropylene packets for a period of 4 mo and evaluated for changes in their iron and vitamin A contents. An overall retention of 93-95% of the iron and 56-62% of vitamin A was observed after 4 mo considering losses during processing and storage. Among the two packaging materials used, laminates retained more of iron and vitamin A activity than polypropylene. No difference in retention rates was observed for iron and vitamin A when fortified alone or in combination.

In addition to the literature in the link below, there is a lot of literature about this compound(Ethylenediaminetetraaceticacidferricsodiumsalttrihydrate)Product Details of 2489531-02-2, illustrating the importance and wide applicability of this compound(2489531-02-2).

Reference:
Benzothiophene – Wikipedia,
Benzothiophene | C8H6S – PubChem

In general, if the atoms that make up the ring contain heteroatoms, such rings become heterocycles, and organic compounds containing heterocycles are called heterocyclic compounds. An article called Stability evaluation of iron and vitamin A during processing and storage of fortified pasta, published in 2020, which mentions a compound: 2489531-02-2, Name is Ethylenediaminetetraaceticacidferricsodiumsalttrihydrate, Molecular C10H18FeN2NaO11, SDS of cas: 2489531-02-2.

Pasta holds greater potential for improving the nutritional status of the population and its fortification with micronutrients like iron and vitamin A could be an effective strategy to provide the essential nutrients in the diet. This study quantified the losses of two different micronutrients (iron and vitamin A) in fortified pasta postprocessing and during storage for 4 mo. Chem. salts of iron, namely, ferric sodium ethylene diamine tetra-acetic acid (NaFeEDTA) and ferrous sulfate (FeSO4), were added to pasta formulation at 4,5,6 mg/100g and 6,7,8 mg/100g resp., whereas for vitamin A, retinyl acetate (RA) was added at 700, 800 and 900μg/100g. After processing, the prepared pasta with both iron salts showed retention of 94-95% for iron and 90-92% of vitamin A activity. Iron and vitamin A-fortified pasta with maximum retention during processing and exhibiting optimum color attributes and sensory score were stored alone and in combination (NaFeEDTA and RA) at 25 and 40°C in laminates (aluminum laminates) and polypropylene packets for a period of 4 mo and evaluated for changes in their iron and vitamin A contents. An overall retention of 93-95% of the iron and 56-62% of vitamin A was observed after 4 mo considering losses during processing and storage. Among the two packaging materials used, laminates retained more of iron and vitamin A activity than polypropylene. No difference in retention rates was observed for iron and vitamin A when fortified alone or in combination.

There are many compounds similar to this compound(2489531-02-2)SDS of cas: 2489531-02-2. if you want to know more, you can check out my other articles. I hope it will help you，maybe you’ll find some useful information.

Reference:
Benzothiophene – Wikipedia,
Benzothiophene | C8H6S – PubChem

Quality Control of Ethylenediaminetetraaceticacidferricsodiumsalttrihydrate. Aromatic compounds can be divided into two categories: single heterocycles and fused heterocycles. Compound: Ethylenediaminetetraaceticacidferricsodiumsalttrihydrate, is researched, Molecular C10H18FeN2NaO11, CAS is 2489531-02-2, about Stability evaluation of iron and vitamin A during processing and storage of fortified pasta. Author is Sharma, N.; Sharma, S.; Singh, B.; Kaur, G..

Pasta holds greater potential for improving the nutritional status of the population and its fortification with micronutrients like iron and vitamin A could be an effective strategy to provide the essential nutrients in the diet. This study quantified the losses of two different micronutrients (iron and vitamin A) in fortified pasta postprocessing and during storage for 4 mo. Chem. salts of iron, namely, ferric sodium ethylene diamine tetra-acetic acid (NaFeEDTA) and ferrous sulfate (FeSO4), were added to pasta formulation at 4,5,6 mg/100g and 6,7,8 mg/100g resp., whereas for vitamin A, retinyl acetate (RA) was added at 700, 800 and 900μg/100g. After processing, the prepared pasta with both iron salts showed retention of 94-95% for iron and 90-92% of vitamin A activity. Iron and vitamin A-fortified pasta with maximum retention during processing and exhibiting optimum color attributes and sensory score were stored alone and in combination (NaFeEDTA and RA) at 25 and 40°C in laminates (aluminum laminates) and polypropylene packets for a period of 4 mo and evaluated for changes in their iron and vitamin A contents. An overall retention of 93-95% of the iron and 56-62% of vitamin A was observed after 4 mo considering losses during processing and storage. Among the two packaging materials used, laminates retained more of iron and vitamin A activity than polypropylene. No difference in retention rates was observed for iron and vitamin A when fortified alone or in combination.

There are many compounds similar to this compound(2489531-02-2)Quality Control of Ethylenediaminetetraaceticacidferricsodiumsalttrihydrate. if you want to know more, you can check out my other articles. I hope it will help you，maybe you’ll find some useful information.

Reference:
Benzothiophene – Wikipedia,
Benzothiophene | C8H6S – PubChem

Epoxy compounds usually have stronger nucleophilic ability, because the alkyl group on the oxygen atom makes the bond angle smaller, which makes the lone pair of electrons react more dissimilarly with the electron-deficient system. Compound: Ethylenediaminetetraaceticacidferricsodiumsalttrihydrate, is researched, Molecular C10H18FeN2NaO11, CAS is 2489531-02-2, about Stability evaluation of iron and vitamin A during processing and storage of fortified pasta.Recommanded Product: 2489531-02-2.

Pasta holds greater potential for improving the nutritional status of the population and its fortification with micronutrients like iron and vitamin A could be an effective strategy to provide the essential nutrients in the diet. This study quantified the losses of two different micronutrients (iron and vitamin A) in fortified pasta postprocessing and during storage for 4 mo. Chem. salts of iron, namely, ferric sodium ethylene diamine tetra-acetic acid (NaFeEDTA) and ferrous sulfate (FeSO4), were added to pasta formulation at 4,5,6 mg/100g and 6,7,8 mg/100g resp., whereas for vitamin A, retinyl acetate (RA) was added at 700, 800 and 900μg/100g. After processing, the prepared pasta with both iron salts showed retention of 94-95% for iron and 90-92% of vitamin A activity. Iron and vitamin A-fortified pasta with maximum retention during processing and exhibiting optimum color attributes and sensory score were stored alone and in combination (NaFeEDTA and RA) at 25 and 40°C in laminates (aluminum laminates) and polypropylene packets for a period of 4 mo and evaluated for changes in their iron and vitamin A contents. An overall retention of 93-95% of the iron and 56-62% of vitamin A was observed after 4 mo considering losses during processing and storage. Among the two packaging materials used, laminates retained more of iron and vitamin A activity than polypropylene. No difference in retention rates was observed for iron and vitamin A when fortified alone or in combination.

Compound(2489531-02-2)Recommanded Product: 2489531-02-2 received a lot of attention, and I have introduced some compounds in other articles, similar to this compound(Ethylenediaminetetraaceticacidferricsodiumsalttrihydrate), if you are interested, you can check out my other related articles.

Reference:
Benzothiophene – Wikipedia,
Benzothiophene | C8H6S – PubChem

COA of Formula: C10H18FeN2NaO11. The reaction of aromatic heterocyclic molecules with protons is called protonation. Aromatic heterocycles are more basic than benzene due to the participation of heteroatoms. Compound: Ethylenediaminetetraaceticacidferricsodiumsalttrihydrate, is researched, Molecular C10H18FeN2NaO11, CAS is 2489531-02-2, about Stability evaluation of iron and vitamin A during processing and storage of fortified pasta. Author is Sharma, N.; Sharma, S.; Singh, B.; Kaur, G..

Pasta holds greater potential for improving the nutritional status of the population and its fortification with micronutrients like iron and vitamin A could be an effective strategy to provide the essential nutrients in the diet. This study quantified the losses of two different micronutrients (iron and vitamin A) in fortified pasta postprocessing and during storage for 4 mo. Chem. salts of iron, namely, ferric sodium ethylene diamine tetra-acetic acid (NaFeEDTA) and ferrous sulfate (FeSO4), were added to pasta formulation at 4,5,6 mg/100g and 6,7,8 mg/100g resp., whereas for vitamin A, retinyl acetate (RA) was added at 700, 800 and 900μg/100g. After processing, the prepared pasta with both iron salts showed retention of 94-95% for iron and 90-92% of vitamin A activity. Iron and vitamin A-fortified pasta with maximum retention during processing and exhibiting optimum color attributes and sensory score were stored alone and in combination (NaFeEDTA and RA) at 25 and 40°C in laminates (aluminum laminates) and polypropylene packets for a period of 4 mo and evaluated for changes in their iron and vitamin A contents. An overall retention of 93-95% of the iron and 56-62% of vitamin A was observed after 4 mo considering losses during processing and storage. Among the two packaging materials used, laminates retained more of iron and vitamin A activity than polypropylene. No difference in retention rates was observed for iron and vitamin A when fortified alone or in combination.

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Reference:
Benzothiophene – Wikipedia,
Benzothiophene | C8H6S – PubChem