Society of doctors at Kazan University. Hygienic section. Session 5 / ІІ-29 years

1. Dr. M. V. Trotsky. Mn content in food. Determination of Mn in food products was carried out colorimetrically, and the color was obtained according to the principle of Marshall and Waller with some changes introduced by the author to this method. The ash of the test substance, after sequential treatment with potassium bisulfate and strong nitric acid, was dissolved in diluted sulfuric acid (10%); by adding to the resulting solution of solid potassium persulfate and sufficient heating, the resulting color of manganic acid was compared with the template solution of permanganate. Carrying out such determinations in various products of plant and animal origin, Ed. found a sharp fluctuation in the Mn content in the former and a slight fluctuation in the latter. The obtained constant values ​​in human milk and blood are noteworthy. It is also interesting that there is a constant ratio in the content of Mn in the protein and yolk of eggs, for which it is on average 47%. The author comes to the conclusion that the content of Mn in an animal organism is not an accidental phenomenon, but undoubtedly has a biological significance. —Discussion: Dr. Elk and Prof. Miloslavsky.