Colorimetric Determination of 3,6-Anhydrogalactose with the Indolyl-3-acetic Acid Reagent

Nature ◽  
1963 ◽  
Vol 197 (4866) ◽  
pp. 488-489 ◽  
Author(s):  
W. YAPHE
Keyword(s):  
Acetic Acid ◽  
Colorimetric Determination ◽  
Acid Reagent

Effects of Tomatine on the Colorimetric Determination of Cholesterol by the Zak Procedure

1967 ◽  
Vol 13 (6) ◽  
pp. 468-474 ◽  
Author(s):  
Cleamond D Eskelson ◽  
Arthur L Dunn ◽  
Clarence R Cazee
Keyword(s):  
Acetic Acid ◽  
Free Cholesterol ◽  
Colorimetric Determination ◽  
Acid Reagent ◽  
Standard Solution

Abstract The iron-acetic acid reagent used for cholesterol determinations produces a color with tomatine, which is reported to be a more specific precipitant for cholesterol. To circumvent the interferen:e of tomatine found in a cholesterol-tomatinide complex, a standard solution containing stoichiometric amounts of tomatine and cholesterol was used and proved to be reliable for the determination of free cholesterol in serum.

Partition Column for Determination of Glyceryl Trinitrate in Tablets

1964 ◽  
Vol 47 (3) ◽  
pp. 471-473
Author(s):  
John R Hohmaxn ◽  
Joseph Levine
Keyword(s):  
Acetic Acid ◽  
Glyceryl Trinitrate ◽  
Chromatographic Separation ◽  
Distillation Method ◽  
Sublingual Glyceryl Trinitrate ◽  
Acid Reagent ◽  
Quantitative Results

Abstract A method using column partition chromatographic separation has been developed for the determination of nitroglycerin in soluble, sublingual glyceryl trinitrate tablets. A mixture of the phenoldisulfonic acid reagent and acetic acid is used to extract the nitroglycerin from the eluate. Quantitative results are obtained by measuring the color of the nitrated phenoldisulfonic acid that is formed. Results by the method are in agreement with those obtained by the USP distillation method and an infrared assay.

Colorimetric Determination of Procaine Penicillin in Mixed Feeds

1965 ◽  
Vol 48 (4) ◽  
pp. 702-704
Author(s):  
Loyal R Stone
Keyword(s):  
Chemotherapeutic Agents ◽  
Colorimetric Determination ◽  
Procaine Penicillin ◽  
Acid Reagent ◽  
Mixed Feeds ◽  
Colorimetric Procedure

Abstract Procaine penicillin is determined by a rapid colorimetric procedure based on conversion of penicillin to penicillamine which turns blue with arsenomolybdic acid reagent. The presence of other antibiotics and chemotherapeutic agents in the feed does not interfere. The method is suitable over the range 10–100 g procaine penicillin per ton of feed.

Conductometric and Colorimetric Determination of Volatile Acidity of Vinegars by Flow-Injection Analysis

1991 ◽  
Vol 74 (2) ◽  
pp. 346-350 ◽  
Author(s):  
Matthieu Tubino ◽  
Flavio G Barros
Keyword(s):  
Acetic Acid ◽  
Colorimetric Determination ◽  
Bromocresol Purple ◽  
Water Stream ◽  
Ptfe Membrane ◽  
Volatile Acidity ◽  
Relative Standard ◽  
Significant Difference ◽  
Membrane Separator

Abstract Recent methods for determination of the volatile acidity of vinegars are relatively slow (about 40 mln) and involve techniques subject to a variety of errors (ca 2.5%). The present paper describes a method that provides results in a shorter time (ca 2 mln, Including dilution), with a smaller relative error rate (ca 1%). Conductometric analysis consists of the Injection of the sample In a deionlzed water stream that then flows past a PTFE membrane separator. Acetic acid diffuses through the membrane to another deionlzed water stream that passes through a conductivity cell. Colorimetric analysis also consists of sample injection into a deionlzed water stream that passes through the same PTFE membrane separator. However, the acetic acid diffuses into a bromocresol purple solution stream at pH 7. This solution passes through a flow cell In a spectrophotometer set at 540 nm. Before injection, samples were treated with hydrogen peroxide to ensure complete oxidation of sulfite to sulfate. Results of the proposed method were also compared with another similar method. At a 95% confidence level, the statistical t-test Indicates no significant difference between them. Typical estimates of the relative standard deviations obtained with the new methods are ca 1%. Analyses were performed with red and white wine vinegars.

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