Abstract:In this work the author puts in evidence a practical and at the same time rapid method for the determination of the cafein quantity in erva-mate, that may be utilized to perfection in food and industrial analyses or others that not demand scientific rigour. The author presents a description of the method and makes a comparison with the classical method of Grandval-Lajoux, showing
INTRODUÇÃOExistem vários métodos para a dosagem da cafeína em nosso mate, café, etc.; aliás são métodos citados por várias literat… Show more
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