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COLORIMETRIC DETERMINATION OF TRACE METALS IN BEER AND IN BREWING MATERIALS VIII. DETERMINATION OF ARSENIC
Author(s) -
Stringer W. J.
Publication year - 1954
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.tb06231.x
Subject(s) - brewing , arsenic , trace (psycholinguistics) , chemistry , environmental chemistry , chromatography , food science , organic chemistry , fermentation , linguistics , philosophy
Organic matter is destroyed by wet oxidation with nitric and sulphuric acids, and arsenic is determined in the residue by the Gutzeit method. If necessary, the arsenic is distilled from the oxidized residue. The yellow Gutzeit stains are intensified and made more permanent by treatment with cadmium iodide.