A Method for the Determination of Tin in Canned Foods
A Method for the Determination of Tin in Canned Foods
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In our eReader you can find the full English version of the book. Read A Method for the Determination of Tin in Canned Foods Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book A Method for the Determination of Tin in Canned Foods
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To quickly assess the difficulty of the text, read a short excerpt:
) Sample.
50 grams of sample + 10 grams of salt.
Original sample.
Fish 0363 0339 Beets 0425 0419 Peas 0282 0254 [Cir. 67] If tin is to be estimated in foods, such as fish, which contain so great an amount of salt as not to be edible before soaking, it is better to determine the tin by the sulphuric-acid method, as large amounts of salt would interfere with the burning off of the carbon by the proposed method. However, such cases wculd be very rare, as salt fish are commonly packed in wood and n...ot in tin.
The method proposed on page 6 requires practically no experience in its manipulation, and a large amount of the sample is used, in both of which points it is superior to the wet combustion method. It was at first thought that the destruction of the organic matter could be effected by an alkaline fusion, using alkaline hydrate and nitrates. However, when material, such as fish, which contains fat, is to be analyzed, it is impossible to make such a fusion, as it will burn and blow out of the crucible.
What to read after A Method for the Determination of Tin in Canned Foods?
You can find similar books in the "Read Also" column, or choose other free books by Herman Schreiber to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
) Sample.
50 grams of sample + 10 grams of salt.
Original sample.
Fish 0363 0339 Beets 0425 0419 Peas 0282 0254 [Cir. 67] If tin is to be estimated in foods, such as fish, which contain so great an amount of salt as not to be edible before soaking, it is better to determine the tin by the sulphuric-acid method, as large amounts of salt would interfere with the burning off of the carbon by the proposed method. However, such cases wculd be very rare, as salt fish are commonly packed in wood and n...ot in tin.
The method proposed on page 6 requires practically no experience in its manipulation, and a large amount of the sample is used, in both of which points it is superior to the wet combustion method. It was at first thought that the destruction of the organic matter could be effected by an alkaline fusion, using alkaline hydrate and nitrates. However, when material, such as fish, which contains fat, is to be analyzed, it is impossible to make such a fusion, as it will burn and blow out of the crucible.
What to read after A Method for the Determination of Tin in Canned Foods?
You can find similar books in the "Read Also" column, or choose other free books by Herman Schreiber to read onlineMoreLess
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