Handbook of Food Analytical Chemistry, Pigments, Colorants, by Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael

By Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise M. Smith, Peter Sporns

Emphasizing powerful, state-of-the paintings method and written via famous specialists within the box, the Handbook of nutrition Analytical Chemistry is an vital reference for nutrition scientists and technologists to let profitable analysis.
* offers targeted reviews on experimental procedures
* comprises sections on history conception and troubleshooting
* Emphasizes powerful, state-of-the paintings method, written through famous specialists within the field
* contains specified directions with annotated advisory reviews, key references with annotation, time issues and expected effects

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Extra info for Handbook of Food Analytical Chemistry, Pigments, Colorants, Flavors, Texture, and Bioactive Food Components

Example text

The second strategy is to somehow determine the concentration of solute within the sample. Note that two assumptions have to be made in order to estimate water content. First, it must be assumed that the property measured has a repeatable dependence upon the solute concentration, stated in appropriate units. Second, it must be assumed that this concentration, in such units, can be accurately converted to a concentration stated on a weight basis. It is important, when considering the use of any indirect determination of water content, to be aware of these inherent assumptions, and to consider to what extent these assumptions will hold in the real system of interest.

Because these devices produce heat, it is very important not to overhomogenize, thereby causing moisture to be lost. 3 16 important to either run the sample for moisture as soon as possible or transfer to either a dry glass or plastic container with a well fitting closure or seal. Dried glassware (volumetric flasks, reaction vessel, syringes) and reagents are essential in this test. Seals on the titration vessel must be checked as moisture from the atmosphere may affect titration results. Drying tubes should always be used and checked frequently.

Duplicates are recommended. 15 14. Calculate percent moisture using the equation: % Moisture = [(M- B)(C/1000/W) x 501 x 100 where M is ml of Karl Fischer titrant from the 1-ml injection in step 13, B is ml of Karl Fischer titrant for the blank in step 8, and C is the standardization amount (mg H,O/ml Karl Fischer titrant) in step 6, W is the weight of sample in grams in step 10, 1000 converts mg to g, 50 is a dilution factor (50 ml total volume, 1 ml aliquot used), and 100 converts to percentage.

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