Colorimetric determination of total iodine in foods by iodide-catalyzed reduction of Ce+4.

@article{Fischer1986ColorimetricDO,
  title={Colorimetric determination of total iodine in foods by iodide-catalyzed reduction of Ce+4.},
  author={Peter W. F. Fischer and Mary R L'abb{\'e} and Alexandre Giroux},
  journal={Journal - Association of Official Analytical Chemists},
  year={1986},
  volume={69 4},
  pages={687-9}
}
An earlier acid digestion determination of iodine in foods was modified to provide an improved detection limit and to allow for the analysis of a greater variety and larger amounts of foods. The organic material in the sample was oxidized overnight by concentrated nitric acid, followed by digestion in a mixture of concentrated sulfuric and 70% perchloric acid. The iodine was determined by an automated colorimetric method based on the iodide-catalyzed reduction of Ce+4 by As+3. The method had an… CONTINUE READING

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