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Featured researches published by William M. Walter.


Analytical Biochemistry | 1966

Elimination of color quench in liquid scintillation counting of 14C-carotenoids

William M. Walter; Albert E. Purcell

Abstract Methods of eliminating color quench in measuring radioactivity of carotenes by liquid scintillation spectrometry were studied. Solutions containing internal 14 C standards and 1 mg of lycopene or beta carotene were counted with about 0.5% efficiency. The pigments were decolorized in a counting vial using benzoyl peroxide and light. After 1–3 hours of decolorization of the pigments, counting efficiencies of over 80% were obtained in PPO-POPOP phosphor. Similar results were obtained in counting 14 C carotenes using an external standard to determine efficiency.


Methods in Enzymology | 1971

[245] Preparation of14C-β-Carotene

Albert E. Purcell; William M. Walter

Publisher Summary Most of the systems used for study of carotenogenesis are deficient in either yield of β-carotene or incorporation of label. This chapter discusses method for the preparation of 14 C-β-carotene. It is found that multiple crystallization gives higher yield and greater purity than any other method. Evaporate the chromatographic fraction to dryness in vacuum and redissolve in a minimum volume of boiling hexane, about 1 ml of hexane per milligram of carotene. The minimum volume can be determined by removing hexane vapors with a stream of nitrogen while warming the flask in a water or steam bath until an insoluble ring of carotene begins to form. Specific activity can be conveniently determined by measuring the amount of β-carotene spectrophotometrically and counting a known amount in suitable 14 C counting systems. Spectrophotometric determination in hexane at 450 nm using an absorption coefficient of 0.250 mg per liter gives excellent agreement with gravimetric determination.


Journal of Agricultural and Food Chemistry | 1980

Effect of substrate levels and polyphenol oxidase activity on darkening in sweet potato cultivars

William M. Walter; Albert E. Purcell


Journal of Agricultural and Food Chemistry | 1984

Sweet potato protein: a review

William M. Walter; Wanda W. Collins; Albert E. Purcell


Journal of Agricultural and Food Chemistry | 1969

Relation of vegetable color to physical state of the carotenes

Albert E. Purcell; William M. Walter; William T. Thompkins


Journal of Agricultural and Food Chemistry | 1983

Protein nutritional value of sweet potato flour.

William M. Walter; George L. Catignani; Leslie L. Yow; David H. Porter


Journal of Agricultural and Food Chemistry | 1981

Distribution of phenols in "Jewel" sweet potato [Ipomoea batatas (L.) Lam.] roots

William M. Walter; William E. Schadel


Journal of Agricultural and Food Chemistry | 1981

Biological quality and composition of sweet potato protein fractions

William M. Walter; George L. Catignani


Journal of Agricultural and Food Chemistry | 1982

Stability of amino acids during cooking and processing of sweet potatoes

Albert E. Purcell; William M. Walter


Journal of Agricultural and Food Chemistry | 1978

Root, hill, and field variance in protein content of North Carolina sweet potatoes.

Albert E. Purcell; William M. Walter; Frances G. Giesbrecht

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Albert E. Purcell

North Carolina State University

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George L. Catignani

North Carolina State University

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A.P. Hansen

North Carolina State University

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David H. Porter

North Carolina State University

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Francis G. Giesbrecht

North Carolina State University

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