Improved Dithizone Procedure for Determination of Zinc in Foods

Alexander, O. R.; Taylor, L. V.

doi:10.1093/jaoac/27.2.325

Cited by 2 publications

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“…A colorimetric method for trace amounts of magnesium is based on the reaction with thiazole yellow (98). An improved dithizone procedure for zinc in foods has been reported (5,14). Volatile sulfur, as estimated photometrically, is said to be correlated with the pungency of onions (90).…”

Section: Inorganic Elementsmentioning

confidence: 99%

Food

Oser¹

1949

Anal. Chem.

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THE ultimate objectives of the food analyst and the variety of techniques employed to achieve them make this branch of chemistry particularly fascinating. The analytical methods of the food chemist may be applied in the development and enforcement of standards of identity, purity, or value; in problems of decomposition or spoilage under either normal or abnormal storage conditions; in studies designed to improve or control the quality of natural or processed foods; or in the determination of the nutritive value of foods for scientific, dietary, or labeling purposes. Interest in many of these objectives stems directly or indirectly from our federal and state food laws which are probably '

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Section: Inorganic Elementsmentioning

confidence: 99%

Food

Oser¹

1949

Anal. Chem.

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Some Aspects of Specimen Collection and Stability in Trace Element Analysis of Body Fluids

Anand¹,

White²,

Nino³

1975

Clinical Chemistry

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Analyses for trace elements in biological fluids are uniquely susceptible to extreme errors unless special precautions are taken during collection, storage, and analysis. The integrity of the specimen may be compromised before it is analyzed, by contamination during collection and processing or by attenuation of the analyte concentration during storage. If this happens, determined values are not valid even though the method of analysis is extremely sensitive and highly accurate. Obstacles to obtaining precise and accurate analytical data arising from these factors are discussed. We consider control procedures applicable at all stages for ascertaining the sources of error and eliminating them.

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Improved Dithizone Procedure for Determination of Zinc in Foods

Cited by 2 publications

References 0 publications

Food

Food

Some Aspects of Specimen Collection and Stability in Trace Element Analysis of Body Fluids

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