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A colorimetric method has been developed for determining allylisothiocyanate in pure samples. The procedure has been applied to the estimation of the allylisothiocyanate content of mustard seed without the preliminary distillation step. Lambert-Beer's law is obeyed in the range 25–200 μg/ml of the reaction mixture. Three mustard seed samples contained 0.823, 0.447, and 0.450% allylisothiocyanate with standard deviations of 0.017, 0.019, and 0.017%, respectively, when analyzed by the proposed method.

N-( 4-Butoxyphenyl)-N'-(4-dimethylaminophenyl) thiourea (thiambutosine) is made to react with 2,3-dichloro-1,4-naphthoquinone in an ethanolic medium and on rendering the reaction mixture alkaline with ethanolic ammonia solution a purple colour is developed with an absorption maximum a t 540 nm. A procedure based on this reaction is described for the assay of thiambutosine in micro-amounts. The method is applied to its determination in tablets. The results are in agreement with those obtained by the official method.

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