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DETERMINATION OF COPPER IN HOPS AND BEER
Author(s) -
Ault R. G.,
Hudson E. J.,
Whitehouse A. G. R.
Publication year - 1955
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1954.tb02781.x
Subject(s) - copper , potassium permanganate , chemistry , ashing , copper sulfate , permanganate , potassium , inorganic chemistry , chromatography , organic chemistry , physics , quantum mechanics
The rapid and convenient method described for the determination of copper in beer and hops avoids the necessity for preliminary destruction of organic matter by wet oxidation with concentrated acids or ashing. After treatment with acid potassium permanganate solution, copper Is determined as the coloured complex of sodium diethyldithiocarbamate and is extracted with a carbon tetrachloride‐alcohol mixture, a time‐saving procedure which avoids shaking. Copper content is deter mined from the optical density of the copper extract. The distribution of copper In hops is discussed, and sampling difficulties are stressed.