Oxygen Combustion Method for Determination of Bromide Residues in Foods
Keyword(s):
Abstract Samples of wheat, flour, dried milk, or pecans are ashed in a modified Schoniger oxygen flask and bromide is determined by titration with standardized sodium thiosulfate solution or by direct spectrophotometry. A collaborative study indicated about 90% recovery at the 100 ppm bromine level. Standard deviations from 3.7 to 35.3 ppm and from 2.8 to 21.8 ppm were obtained for the titration and spectrophotometric determination, respectively.
1989 ◽
Vol 72
(5)
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pp. 770-774
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1993 ◽
Vol 76
(4)
◽
pp. 780-786
◽
1993 ◽
Vol 76
(4)
◽
pp. 787-793
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Keyword(s):