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Spectrophotometric reaction rate method for determination of oxalic acid in food based on its enhancing effect on the oxidation of pyrocathecol violet by dichromate

Authors: Ali A Ensafi, M Emadi
Publication date: 2004/1/1
Journal name: Analytical letters
Volume: 37
Pages: 321-332
Publisher: Taylor & Francis Group
 
ABSTRACT A simple kinetic spectrophotometric method for the determination of oxalic acid
has been described, based on its catalytic effect on the oxidation of pyrocathecol violet
(PCV) with potassium dichromate in acidic media. The reaction was monitored
photometrically by measuring the decrease in absorbance of PCV at 450 nm. The influence
of acid, PCV concentration, dichromate concentration, and temperature were studied and
optimized completely. Under the optimum condition, a calibration graph from 0.08 to 1.3 ...

http://www.tandfonline.com/doi/abs/10.1081/AL-120027796

Journal Papers
Month/Season: 
January
Year: 
2004

تحت نظارت وف بومی

Spectrophotometric reaction rate method for determination of oxalic acid in food based on its enhancing effect on the oxidation of pyrocathecol violet by dichromate | Prof. Ali A. Ensafi

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تحت نظارت وف بومی