The Determination of Iodine in Food, Drink, and Excreta
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چکیده
The older determinations on minute quantities of iodine may be divided into two classes: those that gave too high results, and those that gave negative results. There is certainly room for improvement in methods, but the method described in this paper is believed to be the most accurate now known. The possible error depends on the percentage of iodine. The adequacy of the method is based on two criteria: first, the yield is in direct proportion to the size of the sample, and second, iodine added in inorganic form is recovered. This work was done entirely independently of that of von Fellenberg who designed a somewhat similar method.’ It is significant also that von Fellenberg had difficulty with losses of iodine in ashing :
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The Determination of Iodine in Food, Drink, and Excreta
The older determinations on minute quantities of iodine may be divided into two classes: those that gave too high results, and those that gave negative results. There is certainly room for improvement in methods, but the method described in this paper is believed to be the most accurate now known. The possible error depends on the percentage of iodine. The adequacy of the method is based on two...
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