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manual of methods of analysis of foods - Ministry of Health and ...

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METALS<br />

Precautions:<br />

(i) Digestion must be almost complete.<br />

(ii) Oxidizing material in digest must also be destroyed.<br />

(iii) Careful heating <strong>of</strong> digest during preparation <strong>of</strong> sample is required.<br />

(iv) Acidity <strong>of</strong> final sample solution before extraction should be about 1N<br />

but not more than 1.2N.<br />

(v) Do not use silicone grease in stop cocks.<br />

( Ref :- Manual Methods <strong>of</strong> Analysis for Adulterants <strong>and</strong> Contaminants in<br />

Foods, I.C. M.R 1990 , Page 156 )<br />

3.8 DETERMINATION OF TIN IN FOOD<br />

(Spectrophotometric Catechol Violet Method (IUPAC Method)<br />

Principle:<br />

The sample is wet digested with a mixture <strong>of</strong> nitric <strong>and</strong> sulphuric acids<br />

followed by subsequent treatment with perchloric acid <strong>and</strong> hydrogen<br />

peroxide <strong>and</strong> the residue is diluted with water to give an approximately<br />

4.5M concentration <strong>of</strong> the acid. Potassium iodide is added Tin (IV) iodide is<br />

selectively extracted into cyclohexane. Tin (IV) is returned to aqueous<br />

solution by shaking organic layer with sodium hydroxide solution which is<br />

subsequently acidified. After removal <strong>of</strong> free iodine, Tin (IV) is determined<br />

spectrophotometrically as its coloured complex with catechol violet, the<br />

59

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