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Two varieties of alfalfa (Medicago sativa L.) were ensiled under laboratory conditions after being treated with formic acid or after wilting for different times. Intact saponins, using an HPLC method, were determined in the starting material and after ensiling. The presence of two saponins were detected and measured in the experiment using the variety Hodoninka and three saponins in the second experiment...
A microassay has been developed, for determining trypsin inhibitor activities in peas, that requires only small amounts of sample (5 mg pea flour) and reagents. Acid extracts of peas were tested for their ability to inhibit the activity of bovine trypsin using the synthetic substrate, Nα-benzoyl-dl-arginine p-nitroanilide, in a microtitre plate. The extent of colour reactions were then rapidly determined...