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Determination of Silica in Corn Syrup
Author(s) -
Jacin H.
Publication year - 1973
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19730250907
Subject(s) - molybdate , oxalic acid , chemistry , in silico , relative standard deviation , corn syrup , chromatography , nuclear chemistry , inorganic chemistry , organic chemistry , biochemistry , sugar , detection limit , gene
A method for the determination of silica in corn syrup is presented. A silico‐molybdate complex is formed. The interfering phospho‐molybdate is neutralized by the addition of oxalic acid. The silico‐molybdate complex is reduced by 1‐amino‐2‐naphthol‐4‐sulfonic acid to give the heteropoly blue which absorbs at 810 nm. Repeated analysis of a corn syrup gave a value of 17.8 microgram silica per gram of solids and a standard deviation of 0.06 for nine determinations. The recovery of added silica was in the range of 99–103%.