1941
DOI: 10.1021/i560099a011
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Determination of Traces of Tin in Malt Beverages

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1948
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Cited by 18 publications
(5 citation statements)
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“…Chariot (4) used a 0.2% hematoxylin solution in 95% ethyl alcohol but this solution also was unstable. However, a 0.1% hematoxylin solution in 95% alcohol and 0.005 in hydrochloric acid was found to be stable for approximately 15 hours. The subsequent decomposition of this reagent is not evident in the blank but reaction with known amounts of tin gave high results.…”
Section: Methodsmentioning
confidence: 99%
See 1 more Smart Citation
“…Chariot (4) used a 0.2% hematoxylin solution in 95% ethyl alcohol but this solution also was unstable. However, a 0.1% hematoxylin solution in 95% alcohol and 0.005 in hydrochloric acid was found to be stable for approximately 15 hours. The subsequent decomposition of this reagent is not evident in the blank but reaction with known amounts of tin gave high results.…”
Section: Methodsmentioning
confidence: 99%
“…Relatively few methods have been proposed for the colorimetric determination of tin(IV). Various authors (5,15,18) have recommended the use of dithiol and thioglycolic acid to determine up to 80 micrograms of tin(IV) in a volume of 10 ml.…”
Section: Inmentioning
confidence: 99%
“…Eine Reaktion mit Sn (IV) erscheint verzögert und weniger empfindlich; wahrscheinlich erfolgt die Reaktion erst nach Reduktion zu Sn (II) vollständig. Zur quantitativen photometrischen Bestimmung muß die kolloidale Fällung durch vorherigen Zusatz von Agar-Agar [64], Gummi arabicum [66,67] oder Netzmitteln, wie Teepol [6,52,68], Santomerse S [27,29], Natriumlaurylsulfonat [30,69], Phenylsulfonat HSR [70], stabilisiert werden. Aufgrund eingehender Untersuchungen [65] können aus einwandfreiem farblosem Dithiol unter Verwendung von schwermetallfreiem Wasser hergestellte Lösungen in 0,2n NaOH, die dunkel und im Kühlschrank unter sauerstofffreiem Stickstoff aufbewahrt werden, bis zu 2 Monate für analytische Zwecke benützt werden (s.a. S. 827).…”
Section: Ch3unclassified
“…Beginning with a paper in 1936 (54) on the simultaneous determination of carbon dioxide and air in beer, a series of papers has been published by the authors' laboratories dealing with various aspects of measuring and controlling oxidation in beer (55,63,64,66,67,150,194,200). References 55,58,69,62,64,[66][67][68]150,172,174,192,194,200, together with other papers on the general subject of beer stability, have been collected in book form under the title "Bottle Beer Quality. A 10-Year Research Record at Wallerstein Laboratories," published in 1948.…”
Section: Shelf Life and Stabilitymentioning
confidence: 99%