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Determination of free and loosely protein‐bound formaldehyde in the tissues of pigs fed formalin‐treated skim milk as a protein supplement
Author(s) -
Florence Eric,
Milner Douglas F.
Publication year - 1981
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740320314
Subject(s) - formaldehyde , skimmed milk , chromotropic acid , chemistry , meal , food science , chromatography , biochemistry
Skim milk containing 0.1% formalin (0.4 g formaldehyde litre‐ 1 ) was fed to pigs and their growth rate compared with control pigs fed a formalin‐free meal diet. Formalin‐treated milk and tissues from control and experimental animals were analysed for residual formaldehyde, present as free and loosely protein‐bound, by a colorimetric determination using chromotropic acid. Some 20% of the formaldehyde added to milk was irrecoverable after 7 days' storage, probably due to irreversible binding to protein. Mean concentrations of residual formaldehyde in tissues taken from experimental and control pigs were 19.7 and 20.2 mg kg‐ 1 , respectively. This indicates that excess residual formaldehyde is not present in tissues of pigs fed formalin‐treated skim milk.