1983
DOI: 10.1016/0278-6915(83)90261-2
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Characterization of impurities in commercial lots of sodium saccharin produced by the Sherwin-Williams process. I. Chemistry

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Cited by 12 publications
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“…-thin layer chromatography (Auricchio, 1987(Auricchio, , 1989Guven et al, 1984) and paper chromatography (Ichibagasse, Kojima, 1962;Mitchell, 1955) were described for qualitative analysis mainly in food, beverages, artificial sweeteners and pharmaceutical preparations; high performance liquid chromatography (Hann, Gilkison, 1987;Leunberger, Gauch, Baumgartner, 1979;Szokolay, 1980) and gas chromatography (Kacprzak, 1978;Riggin, Kinzer, 1983) show application in beverages, pharmaceutical preparations and food; -visible spectrophotometry of saccharin involving the formation of colored compounds at 651 nm (Betalgy, 1974), 630 nm; (Hernandez-Cordoba, Lopez-Garcia, Sanches-Pedreno, 1985), 544 nm (Guven et al, 1984) and 685 nm (Ramappa, Nayak, 1983) are described. Zero order ultraviolet spectrophotometry was applied for saccharin determination at 244 nm (Hussein, Jacin, Rodriguez, 1976) in chewing gums.…”
Section: Introductionmentioning
confidence: 99%
“…-thin layer chromatography (Auricchio, 1987(Auricchio, , 1989Guven et al, 1984) and paper chromatography (Ichibagasse, Kojima, 1962;Mitchell, 1955) were described for qualitative analysis mainly in food, beverages, artificial sweeteners and pharmaceutical preparations; high performance liquid chromatography (Hann, Gilkison, 1987;Leunberger, Gauch, Baumgartner, 1979;Szokolay, 1980) and gas chromatography (Kacprzak, 1978;Riggin, Kinzer, 1983) show application in beverages, pharmaceutical preparations and food; -visible spectrophotometry of saccharin involving the formation of colored compounds at 651 nm (Betalgy, 1974), 630 nm; (Hernandez-Cordoba, Lopez-Garcia, Sanches-Pedreno, 1985), 544 nm (Guven et al, 1984) and 685 nm (Ramappa, Nayak, 1983) are described. Zero order ultraviolet spectrophotometry was applied for saccharin determination at 244 nm (Hussein, Jacin, Rodriguez, 1976) in chewing gums.…”
Section: Introductionmentioning
confidence: 99%