A new reagent for the colorimetric determination of minute amounts of copper

Callan, Thomas; Henderson, J. A. Russell

doi:10.1039/an9295400650

Cited by 134 publications

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“…If no dilut ion is specified, the cen· cen trated reagen t is mean t . 3 An " analytical reagent" grad e of th;s chemi cal is produced hy the B erswortb Chemical Co., Framingham, Mass ., under t he trade name Di Sodium Versen ate.…”

Section: Methodsmentioning

confidence: 99%

“…One of the reagents frequently used for the photometric determination of copper is sodium diethyldithiocarbamate [3], the absorbancy of the copper carbamate complex being measured directly or after extraction with an organic solvent. Whereas a number of elements react with this reagent [4 , 5, 9), most of these elements are either not present ordinarily in steel and iron, or suitable conditions c-an be chosen to reduce or eliminate their interferences.…”

Section: Introductionmentioning

confidence: 99%

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Photometric determination of copper in iron and steel with diethyldithiocarbamate

Hague¹,

Brown²,

Bright³

1951

J. RES. NATL. BUR. STAN.

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A method is described for the direct photome tric determination of copper in steel and Iron .. An 0.1-~o 0.~5-gr.am sal~lple is dissolved in d.ilut~d nitric acid, and a sulfuric-phosphonc-perchlonc aCld mixture IS added. The solutIOn IS evaporated to fumes of sulfuric acid, diluted, and the sodium salt of dimethylglyoxime or ethylenediaminetetraacetic acid added as a comp,Iexing reagent. The copper diethyldithiocarbamate complex is then formed, and extracted With butyl acetate. The butyl acetate extract is washed with diluted sulfuric acid, and the absorbancy of the copper complex is measured at 560 to 600 millimicrons. An accuracy of about 0.005 percent of copper or better is indicated for steels containing 0.05 to 0.25 percent of copper, and of about 0.001 percent of copper for steels containing less than 0.05 percent of copper.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Photometric determination of copper in iron and steel with diethyldithiocarbamate

Hague¹,

Brown²,

Bright³

1951

J. RES. NATL. BUR. STAN.

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“…The method of analysis used was developed in this laboratory by Dr. Edward B. Holland and Mr. R. A. C~u g h y ,~ based on earlier work by Callan and Henderson (1929), Elvehjem and Lindow (1929), Mosely, Rohwer, and Moore (1934) , and Sylvester and Lampitt (1935). This is a colorimetric method using the color developed by the addition of a solution of sodium diethyl-dithiocarbamate to the clear solution obtained by digesting the dried sample with sulphuric and nitric acids.…”

Section: Coppermentioning

confidence: 99%

SEASONAL VARIATION IN CHEMICAL COMPOSITION OF COMMON HADDOCK ¹

Crooks

Ritchie

1939

Journal of Food Science

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We are told by Pierce (1934) that until about 1870 the New England fishermen threw back into the sea the haddock which they accidently caught while fishing for the then much more highly valued cod. This is a far cry from the present when, according to official statistics of the United States Bureau of Fisheries (1935), 261,653,000 pounds of haddock were unloaded at Ameriaan seaports in 1929 with a value of $9,142,000 to the fishermen of the United States. This amount does not include the additional labor supplied to the large number of men employed in handling the fish from the time it was unloaded from the boats until it reached the consumer.Since that time an appreciable scarcity of haddock has occurred as evidenced by an increased market price. Whether this is due to the exhaustive fishing of the waters frequented by the haddock o r to the methods used is not a problem for discussion in this paper, but is introduced merely to show the importance of the fish as a food product.The purpose of this investigation was to determine the chemical composition of haddock frozen by various methods and a t different seasons of the year, thus bringing information on the subject t o a point approaching that known about some of the other American food fishes.

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“…The greater portion of the work on copper estimation herein described was carried out by the xanthate method (3). The sodium diethyl-dithio-carbamate method of Callan and Henderson (8), however, proved more sensitive than the xanthate method, and has been used in later work.…”

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confidence: 97%

31. The Determination of Copper and Iron in Dairy Products

Williams

1931

Journal of Dairy Research

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1. Two colorimetric methods for determination of copper have been described, viz. the xanthate and the sodium diethyl-dithio-carbamate. Both methods have given satisfactory results but the carbamate method has proved to be more sensitive and less liable to error from possible contamination than the xanthate method.2. The colorimetric determination of iron by the modification of the ferric thiocyanate method has been proved to give a very high degree of accuracy and excellent results have been obtained.3. A method of wet ashing has been described whereby organic matter is oxidised by the use of concentrated sulphuric acid and sodium nitrate and copper and iron extracted from the fat.4. A number of results are given showing the amount of copper and iron contamination that the cream is subjected to during the course of butter manufacture, and the distribution of copper and iron in the cream, butter and buttermilk.

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A new reagent for the colorimetric determination of minute amounts of copper

Cited by 134 publications

References 0 publications

Photometric determination of copper in iron and steel with diethyldithiocarbamate

Photometric determination of copper in iron and steel with diethyldithiocarbamate

SEASONAL VARIATION IN CHEMICAL COMPOSITION OF COMMON HADDOCK ¹

31. The Determination of Copper and Iron in Dairy Products

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A new reagent for the colorimetric determination of minute amounts of copper

Cited by 134 publications

References 0 publications

Photometric determination of copper in iron and steel with diethyldithiocarbamate

Photometric determination of copper in iron and steel with diethyldithiocarbamate

SEASONAL VARIATION IN CHEMICAL COMPOSITION OF COMMON HADDOCK 1

31. The Determination of Copper and Iron in Dairy Products

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SEASONAL VARIATION IN CHEMICAL COMPOSITION OF COMMON HADDOCK ¹