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DIRECT DETERMINATION OF COPPER IN SPIRITS
Author(s) -
Szobolotzky E.
Publication year - 1970
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.2050-0416.1970.tb03290.x
Subject(s) - copper , chemistry , active carbon , chromatography , food science , mathematics , environmental science , organic chemistry , environmental protection
The principal rapid, non‐digestive methods listed in the literature were surveyed and briefly tested. The diquinolyl procedure was found to be best for copper in the 0 to 10 p.p.m. range. Below I p.p.m. the own colour of the whisky or brandy interfered with the estimation. Colour removal by active carbon altered the copper content.