Oxygen Combustion Method for Determination of Bromide Residues in Foods

Abstract

Samples of wheat, flour, dried milk, or pecans are ashed in a modified Schoniger oxygen flask and bromide is determined by titration with standardized sodium thiosulfate solution or by direct spectrophotometry. A collaborative study indicated about 90% recovery at the 100 ppm bromine level. Standard deviations from 3.7 to 35.3 ppm and from 2.8 to 21.8 ppm were obtained for the titration and spectrophotometric determination, respectively.

Pesticide residues

“…Dow (110) reported on an oxygen combustion method for the determination of bromide residues in foods.…”