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Analytical study of redox and chelating properties of a dissolving reagent of milk and dairy products



Analytical study of redox and chelating properties of a dissolving reagent of milk and dairy products



Analusis 19(2): 56-59



This study analyses the redox and chelating properties of transparized media. Several redox potentials were determined and minerals that may be useful in milk analysis were identified. The low dissociating power of these media was found to have little or no influence on the values of thermodynamic constants. The reducing power of these media was due to 3 components, hydroxyl ions, butanone and Triton X-100.

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Accession: 002301162

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