The in situ determination of iron and of copper in wine

Banick, Wm.M.; Smith, G. Frederick

doi:10.1016/s0003-2670(00)89968-7

Cited by 19 publications

(2 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…tetraphenylborate derivatives, were prone to leaching components, which resulted in low reproducibility. This problem was overcome by use of Nafion membrane [14], which forms an ionic film and retains cationic species by ion exchange with its sulfonic groups. The alcoholic medium also enables solubilization of the components used.…”

Section: Membrane Compositionmentioning

confidence: 99%

Test strip for determination of nitrite in water

et al. 2002

View full text Add to dashboard Cite

A disposable test strip is proposed for the determination of nitrite in waters. The strip is an inert rectangular strip of polyester with a 6 mm o.d. circular, transparent and colorless film attached to its surface. This film contains the chemicals required for reaction and fixation of the dye formed, sulfanilamide, N-(1-naphthyl)ethylenediamine on Nafion. When the test strip is placed in an acidified (pH 2.0) sample solution containing nitrite a red-violet color develops; the absorbance of this is measured at 536 nm. The linear range of the method depends on the time of equilibration of the test strip with the sample solution. When the equilibration time was 45 min, the linear range was 8.9-500 microg L(-1) whereas for an equilibration time of 60 min it was 4.7-200 microg L(-1). The detection limit was 1.4 microg L(-1) for an equilibration time of 60 min. The precision of the method, expressed as RSD, was 8.8 % at 100.0 microg L(-1). The method was applied, and validated chemometrically, for the determination of nitrite in different types of water (spring, mineral, tap, well, and sea).

show abstract

Section: Membrane Compositionmentioning

confidence: 99%

Test strip for determination of nitrite in water

et al. 2002

View full text Add to dashboard Cite

show abstract

“…A review of the field of citrus flavors included a section on analytical techniques (341). The relative elution rates of 21 Several papers have dealt with the composition of carbonyls present before and after heating pork fat (121,122). The degree of rancidity of fats can be estimated spectrophotometrically by the red color produced after reaction with symdiphenylcarbazide (324).…”

Section: Aromas and Flavorsmentioning

confidence: 99%

Food

Cavagnol¹

1961

Anal. Chem.

View full text Add to dashboard Cite

Non-Biological Haze in Bottled Beers: A Survey of the Literature

Clark¹

1960

Journal of the Institute of Brewing

View full text Add to dashboard Cite

The published information concerning non-biological beer haze has been surveyed) and what are considered the outstanding facts from papers which have appeared since 1911 are presented under the following headings: (a) measurement of haze; (fa) chemical composition and physical properties of the haze material; (c) a com parison of chill haze and permanent haze; (d) beer composition in relation to haze constituents; (e) analytical investigations of beer constituents which may contribute to haze; (f) prediction of shelf life; and (g) control of stability in production brewing.

show abstract

The in situ determination of iron and of copper in wine

Cited by 19 publications

References 6 publications

Test strip for determination of nitrite in water

Test strip for determination of nitrite in water

Food

Non-Biological Haze in Bottled Beers: A Survey of the Literature

Contact Info

Product

Resources

About