Home
  >  
Section 14
  >  
Chapter 13,868

The detection of preservatives in processed cheese by means of paper-chromatography. Part I. Benzoic acid, parachlorbenzoic acid, para-oxybenzoic acid and other salts and esters

Jarczynski, R.; Kiermeier, F.

Z. Lebensmitt-Untersuch 99(2): 91-96

1954


Accession: 013867063

An ether extract of processed cheese was evaporated and the residue chromatographed on paper in a butanol-ammonia-water solvent. A mixture of bromphenol blue and methyl red at pH 7.2 was used to develop the organic acids, including both naturally-occurring aliphatic and added aromatic ones, of which the Rf values are given.

PDF emailed within 1 workday: $29.90