Collaborative study of the quantitative determination of titanium dioxide in cheese
Leone, J.L.
Journal - Association of Official Analytical Chemists 56(3): 535-537
1973
ISSN/ISBN: 0004-5756 PMID: 4779889 Document Number: 62518
A quantitative, colorimetric procedure for the determination of titanium dioxide has been subjected to collaborative study. The method incorporates ashing, dissolution of the ash in sulfuric acid, and color development using hydrogen peroxide. The Spectrophotometric response is compared to a standard prepared similarly. The yellow-to-orange color is quite stable in the absence of Fe. Other interferences are Ni, Cu, Co, Mb, Vd, and Cr. A collaborative study of cheese containing 0.05, 0.10, and 0.4% titanium dioxide gave favorable results. The method has been adopted as official first action.