[食品中酸盐测定方法的验证]
Kyoko Sato1, Shoko Terami1, Takahiro Sasaki2
1National Institute of Health Sciences.
概括
一种用于确定食品中酸盐的新分析方法得到了验证. 这种改进的方法可以准确且可重复地测量各种食品中的酸盐含量,为食品安全测试提供可靠的替代方案.
科学领域:
- 食品化学 食品化学 食品化学
- 分析化学是一种分析化学.
- 食品安全分析 食品安全分析
相关概念视频
01:19Precipitation Titration: Endpoint Detection Methods
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In argentometric precipitation titrations, endpoints can be detected visually by the Mohr, Volhard, and Fajans methods. In the Mohr method, adding a soluble chromate indicator gives an initial yellow color to the analyte solution. As the titrant is added, the first excess of silver ions forms a red silver chromate precipitate, marking the endpoint. The solution pH should be maintained at about 8 by adding solid CaCO3.
In the Volhard method, a standard excess of AgNO3 is first added to the...
In the Volhard method, a standard excess of AgNO3 is first added to the...
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01:15Data Validation
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Method validation is a crucial process in analytical chemistry designed to confirm that a given method consistently produces reliable and high-quality results. This process is essential when a method is applied to different sample matrices or when procedural modifications are made, ensuring that the results meet acceptable standards across various applications.
Key parameters for method validation include:
Key parameters for method validation include:
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