scholarly journals Methods for the Determination of Carbon Dioxide and a New Form of Absorption Tower Adapted to the Titrimetric Method.

1915 ◽  
Vol 7 (12) ◽  
pp. 1045-1049 ◽  
Author(s):  
E. Truog
Keyword(s):  
Carbon Dioxide ◽  
Titrimetric Method ◽  
New Form

Gravimetric Determination of Carbon Dioxide in Wines

1975 ◽  
Vol 58 (1) ◽  
pp. 136-139
Author(s):  
Graham A Castillo
Keyword(s):  
Carbon Dioxide ◽  
Vacuum Pump ◽  
Vacuum System ◽  
Reaction Flask ◽  
Magnesium Perchlorate ◽  
Titrimetric Method ◽  
Gravimetric Determination ◽  
Before And After ◽  
Gravimetric Procedure

Abstract A gravimetric determination of CO2 in wines was both accurate and relatively fast when compared with the titrimetric method. When 21 samples of lightly carbonated wine were analyzed by both methods the average results agreed within 0.2 mg (range of agreement from 0.1 to 5.0 mg CO2/100 ml wine). In the gravimetric procedure, the CO2 contained in the wines is converted into the carbonate by adding 50% NaOH to the previously chilled sample. An aliquot is introduced into a closed vacuum system. The CO2 is evolved by adding HCl and shaking and warming the reaction flask. The generated gases are pulled through the system by a vacuum pump. Along the path, the gases are dried and purified, and finally the CO2 is absorbed by Indicarb reagent between layers of anhydrous magnesium perchlorate. The absorption bulb is weighed before and after absorption of CO2.

Enzymatic Determination of Carbon Dioxide in Lightly Carbonated Wines—1962 Collaborative Study

1963 ◽  
Vol 46 (2) ◽  
pp. 288-289
Author(s):  
Robert L Morrison
Keyword(s):  
Carbon Dioxide ◽  
Carbonic Anhydrase ◽  
Collaborative Study ◽  
Enzymatic Method ◽  
Titrimetric Method ◽  
Enzymatic Determination

Abstract The titrimetric method for determining carbon dioxide in wine using carbonic anhydrase (presented at the 1961 AOAC Meeting) was studied collaboratively. Six laboratories analyzed 20 samples by the enzymatic method. Results varied considerably, and it is recommended that the method be studied collaboratively for another year.

Enzymatic Determination of Carbon Dioxide in Lightly Carbonated Wine—1963 Collaborative Study

1964 ◽  
Vol 47 (4) ◽  
pp. 711-712
Author(s):  
Robert L Morrison
Keyword(s):  
Carbon Dioxide ◽  
Carbonic Anhydrase ◽  
Sample Preparation ◽  
Collaborative Study ◽  
Titrimetric Method ◽  
Enzymatic Determination ◽  
Second Year ◽  
Made In

Abstract The titrimetric method for determining carbon dioxide in wine, using carbonic anhydrase, was studied collaboratively for the second year. Sample preparation was improved, and two modifications were made in the apparatus: a 5 ml instead of a 10 ml buret and a 25—30 ml automatic pipet instead of a 50 ml buret. Results were good, and it is recommended that the method be adopted as official, first action.

Sign in / Sign up

Export Citation Format

Share Document