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SPECTROPHOTOMETRC DETERMINATION OF HYDROCYANIC ACID IN CANNED APRICOTS, CHERRIES, AND PRUNES

✍ Scribed by B. S. LUH; M. FRANZANI PINOCHET

Book ID
108795467
Publisher
Institute of Food Technologists
Year
1959
Tongue
English
Weight
331 KB
Volume
24
Category
Article
ISSN
0022-1147

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## Abstract Interference by ferrous iron in the determination of ascorbic acid in canned foods can be eliminated by passing an oxalic acid extract through the cation‐exchange resin Zeo‐Karb 215. This method has given satisfactory results when tested on a number of canned food products. The average