00000ctm a22000007a 4500 UP-1685523046125400383 Buklod 20230503092606.0 m |o d | ta 071031s xx d r |||| u| (iLib)UPMNL-00000054018 ​​​​UPM PHARM ​​eng LG 993.5 1956 C4 C83 Cua, Benito S. Patis by acid hydrolysis process Benito S. Cua ; adviser, Augusto L. Tenmatay. Quezon City Department of Chemistry, College of Liberal Arts, University of the Philippines Diliman 1956. 26 leaves Thesis (Bachelor of Science in Chemistry)--University of the Philippines Diliman, March 1956. Yes - available to the general public. "Patis", a very popular condiment in the Philippines, prepared locally by the fermentation of small fishes such as tunsay dilis, and small shrimps, can be manufactured by hydrolysis of the fish with concentrated HCl. By this new process, any kind of fish meat can be converted into patis. In contrast to the fermentation method, this new acid hydrolysis process can utilize any kind of fish meat, including fish meal. Furthermore, this method can be accomplished within a few hours, in contrast to the four or five months time required for the fermentation method. There is almost no detectable difference in odor, taste, color, and clarity of the patis made by this method and that made by the fermentation process. Furthermore, the quality of the product can be standardized by using Roce?s nitrogen partition method. Therefore, the acid hydrolysis method obviously lends itself much better to quality control. A brief discussion of the process is as follows: in a typical run, one part of the fish was mixed with 3 parts of 26.7% HCl, so that the resulting mixtures was about 20% in HCl. The mixture was then boiled. Results show that heating beyond 8 hours produce a very little increase in hydrolysis. This report also shows the results of an amino acid determination of the patis by paper chromatography. Hydrolysis. Tenmatay, Augusto L. FI UP UPMNL PHARM LG 993.5 1956 C4 C83 Thesis