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Food Analysis pp 201-215 | Cite as

Traditional Methods for Mineral Analysis

  • Robert E. Ward
  • Charles E. Carpenter
Chapter
Part of the Food Analysis book series (FSTS)

Abstract

This chapter describes traditional methods for analysis of minerals involving titrimetric and colorimetric procedures, and the use of ion selective electrodes. Other traditional methods of mineral analysis include gravimetric titration (i.e., insoluble forms of minerals are precipitated, rinse, dried, and weighed) and redox reactions (i.e., mineral is part of an oxidation–reduction reaction, and product is quantitated). However, these latter two methods will not be covered because they currently are used little in the food industry. The traditional methods that will be described have maintained widespread usage in the food industry despite the development of more modern instrumentation such as atomic absorption spectroscopy and inductively coupled plasma-atomic emission spectroscopy (Chap. 24). Traditional methods generally require chemicals and equipment that are routinely available in an analytical laboratory and are within the experience of most laboratory technicians. Additionally, traditional methods often form the basis for rapid analysis kits (e.g., Quantab ®; for salt determination) that are increasingly in demand. Procedures for analysis of minerals of major nutritional or food processing concern are used for illustrative purposes. For additional examples of traditional methods refer to references (1–6). Slight modifications of these traditional methods are often needed for specific foodstuffs to minimize interferences or to be in the range of analytical performance. For analytical requirements for specific foods see the Official Methods of Analysis of AOAC International (5) and related official methods (6).

Keywords

Food Sample Atomic Absorption Spectroscopy Mineral Analysis AgNO3 Solution Modern Instrumentation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  1. 1.Department of Nutrition and Food SciencesUtah State UniversityLoganUSA

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