Chloride analysis was quite easy and salt contents of all butter and margarine samples were found to be less than 2 g NaCl/kg while those of cheese and meat products were above 10 g/kg. Nitrate analysis was not as easy as chloride analysis due to interferences of chloride and organic ions. These int
Spectrophotometric determination of inorganic chloride in butter and margarine
โ Scribed by O. W. Lau; C. S. Mok
- Publisher
- John Wiley and Sons
- Year
- 1980
- Tongue
- English
- Weight
- 218 KB
- Volume
- 31
- Category
- Article
- ISSN
- 0022-5142
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A new method for the determination of inorganic salts of chloride and bromide is described. The method is based on the facts that iodine forms complexes with the anions and that these complexes absorb strongly in the UV region. The molar absorptivities of I2Br- at 265 nm and I2Cl- at 245 nm were cal
Glyoxyhc acid gives a yellow 1:l complex, [Fe-CHOC00]2+ with iron(II1). The dissociation constant, measured by two spectrophotometric methods, is K = 9.7 + 1 mol 1-l. Oxalic acid gives two complexes with iron(II1) which absorb in the same range around 400 nm. With appropriate precautions and correct
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