Estimation of Water in Fuming Nitric Acid

Hoover, Thomas B.; Hutchison, Aidan

doi:10.1021/ac50162a027

Cited by 3 publications

(3 citation statements)

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“…The anhydrous acid was analyzed spectrophotometrically in experiments 12-14. 6 Volumes calculated from weights of acid taken. 6 Corrected for water added with sulfuric acid catalyst.…”

Section: Resultsmentioning

confidence: 99%

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Spectrophotometric Titration of Water in Acetic Acid

Bruckenstein¹

1959

Anal. Chem.

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“…The anhydrous acid was analyzed spectrophotometrically in experiments 12-14. 6 Volumes calculated from weights of acid taken. 6 Corrected for water added with sulfuric acid catalyst.…”

Section: Resultsmentioning

confidence: 99%

“…6 Volumes calculated from weights of acid taken. 6 Corrected for water added with sulfuric acid catalyst.…”

Section: Resultsmentioning

confidence: 99%

Spectrophotometric Titration of Water in Acetic Acid

Bruckenstein¹

1959

Anal. Chem.

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“…When water determinations are needed only occasionally, a titrimetric method may be the most convenient method available. Most of the reactions utilised involve a hydrolysis reaction, leading to the formation of a titrable species [6][7].…”

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confidence: 99%

Enthalpimetric assay of the water content of some oils and fats

Bark

Hadipranoto

1991

Journal of Thermal Analysis

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A rapid and accurate direct injection enthalpimetric (DIE) method has been developed for the determination of the water content in some oils and fats of commercial interest. The method combines the DIE and the Karl Fischer Reagent procedures and is calibrated against real samples whose water content have been determined by a standard distillation method using toluene as the immiscible solvent. The reproducibility and precision are equivalent to those of the standard method for the water content of materials such as soya bean oil. The procedure is able to determine water contents in compounds such as lard, which cannot be determined by the Dean & Stark method. Once calibrated, the proposed method can be operated routinely by semi-skilled personnel. The main advantages of the method are those of time and the cost of analysis.Chemically, the principal roles of water in foods include: (a) solvent, (b) reaction medium, (c) reactant, (d) antioxidant, (e)pro-oxidant, (f) a component of intramolecular structure and intermolecular structure [1]. Consequently, an ability to determine the water content is vital in ascertaining stability and thermal behaviour in connection with the processing and the packaging of foodstuffs.Many industrial food processes require reliable quantitative methods for the determination of moisture or water since water enters directly or indirectly into many chemical reactions. In response to this widespread need for reliable analysis, a wide array of methods [1][2][3] is presently available to cover the range of water content from parts per billion to high percentages by weight and volume, but all, even the widely used Karl-Fischer Reagent technique, suffer some limitations. Thus, a study of a new technique, such as Direct Injection Enthalpimetry is potentially of great interest to the analytical chemist.

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