[Micromethod of determining the caloric value of food using chromic acid]

Rozental's method using chromic acid for the determination of the caloric value of meals has failed to find practical application, on account of applying faulty amounts of the oxidizing reagents and of the tested sample, as well as large volumes of liquids and reaction solutions. In this connection, we thoroughly verified this method, introducing another value of the correction coefficient. By changing the proportions of the reaction components, we developed a modified method referred to as micromethod for caloric value determination using chromic acid. Application of minimal amounts of reagents and tested sample allowed for analysing food samples with caloric value up to 200 kcal/100 g as well as for cutting down the duration of the analysis.