A rapid method for determining the casein content of milk

Greenhow

1992

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Section: Discussionmentioning

confidence: 97%

“…The advantages of using this technique in routine analysis have been previously discussed [5]. Since it is essentially a "comparison method" capable of giving results rapidly and generally reproducible within 1%, it is appropriate as a method for quality control purposes.…”

Section: Introductionmentioning

confidence: 98%

The use of solution thermochemistry in quality control methods in pharmaceutical analysis

Greenhow

1992

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“…BDH) were carried out using a mixture of chloroform, methanol and pyridine (5:5:2 v/v) as a solvent. The apparatus used has been previously described [29]. To evaluate the water content in the sample by DIE (as a proposed method), a calibration curve can be realized by using distilled water as an analyte for the "standard compound".…”

Section: Preparation Of a Calibration Curvementioning

confidence: 99%

Enthalpimetric assay of the water content of some oils and fats

Hadipranoto

1991

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A rapid and accurate direct injection enthalpimetric (DIE) method has been developed for the determination of the water content in some oils and fats of commercial interest. The method combines the DIE and the Karl Fischer Reagent procedures and is calibrated against real samples whose water content have been determined by a standard distillation method using toluene as the immiscible solvent. The reproducibility and precision are equivalent to those of the standard method for the water content of materials such as soya bean oil. The procedure is able to determine water contents in compounds such as lard, which cannot be determined by the Dean & Stark method. Once calibrated, the proposed method can be operated routinely by semi-skilled personnel. The main advantages of the method are those of time and the cost of analysis.Chemically, the principal roles of water in foods include: (a) solvent, (b) reaction medium, (c) reactant, (d) antioxidant, (e)pro-oxidant, (f) a component of intramolecular structure and intermolecular structure [1]. Consequently, an ability to determine the water content is vital in ascertaining stability and thermal behaviour in connection with the processing and the packaging of foodstuffs.Many industrial food processes require reliable quantitative methods for the determination of moisture or water since water enters directly or indirectly into many chemical reactions. In response to this widespread need for reliable analysis, a wide array of methods [1][2][3] is presently available to cover the range of water content from parts per billion to high percentages by weight and volume, but all, even the widely used Karl-Fischer Reagent technique, suffer some limitations. Thus, a study of a new technique, such as Direct Injection Enthalpimetry is potentially of great interest to the analytical chemist.

“…The arguments for procedures using enthalpimetric direct injection methods, (DIE*) which are known to be rapid, robust in operation, utilising relatively cheap apparatus and capable of being operated by semiskilled workers and hence of low cost have been previously discussed [1].…”

Section: Introductionmentioning

confidence: 99%

A rapid enthalpimetric method for the assay of the reducing sugar content of some soft drinks

Adediran

1991

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An enthalpimetric method for the rapid, low cost assay of reducing sugars in soft drinks is reported.The assay involves the determination of the sugars by oxidation with copper(III) ions in an alkaline medium. Separation of the various matrix materials, fruit peel, preservatives, etc. is not required.Amounts of glucose in the range 12.5-50 mg per litre of sample have been determined with an average error of 1.5%. The time of assay is less than 2 minutes. The method is capable of being automated for use with semi-skilled operatives.The proposed method has been compared with the Official Method and the results are equally acceptable. The advantages of the proposed method include speed of assay, the potential for automation and the low cost of individual assays.