A microwave digestion-based determination of low molecular weight organic acids in Bayer process liquor

A new technique for the determination of low molecular weight organic acids in Bayer process liquors is reported. The acids are partitioned from acidified liquor into butanol, followed by butylation using microwave heating. This method is both rapid (sample preparation time < 15 min) and capable of detecting acids larger than previously reported in the low molecular weight fraction (up to RMM 176). A standard solution containing 15 acids was used to calibrate the technique and 13 of these acids were detected and quantified in a Bayer liquor sample.