351. The estimation of copper and iron in cream, butter and dry butterfat

Autor:	A. K. R. McDowell
Rok vydání:	1947
Předmět:	food.ingredient chemistry.chemical_element General Medicine Copper Butterfat food Milk products chemistry Ashing Milk fat Skimmed milk Animal Science and Zoology Food science Food Science
Zdroj:	Journal of Dairy Research. 15:70-79
ISSN:	1469-7629 0022-0299
DOI:	10.1017/s0022029900004945
Popis:	1. A method is described based on wet-ashing in micro-Kjeldahl flasks for the accurate estimation of iron and copper in 10g. samples of butter or dry butterfat or in 5g. samples of cream.2. An acid extraction method for the routine estimation of copper and iron in dry butterfat is described. This method is shown to give a reliable estimate of the quantities of the metals present.3. A simplified method for the estimation of iron in cream and butter is described in which the iron is first freed from its protein complex by the addition of thioglycollic acid. Copper is estimated by a similar method, but without the addition of a reducing agent. Both methods give results agreeing reasonably well with the wet-ashing method and are suitable for the routine estimation of these metals in cream and butter.
Databáze:	OpenAIRE
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