7 POTENTIOMETRY
VI. Food Processing
For determining NO3, NO2 in meat preservatives.
Salt content of meat, fish, dairy products, fruit juices, brewing solutions.
F in drinking water and other drinks.
Ca in dairy products and beer.
K in fruit juices and wine making.
Corrosive effect of NO3 in canned foods
6. References
1. Cremer, M, Z. Biol. 1906, 47, 562.
2. Buck, R.P. and Lindner, E. Anal. Chem. 2001, 73, 88A.
3. Frant, M.S., Analyst, 1994, 119, 2293.
4. Frant, M.S. and Ross, J.W., Science, 1966, 154, 1553.
5. Ross, J.W., Science, 1967, 156, 1378.
6. Simon, W., Swiss Pat., 479870, 1969.
7. Frant, M.S. and Ross, J.W., Science, 1970, 167, 987.
8. Potentiometry, Ch.15 http://jan.ucc.nau.edu/~jci5/courses/chm320/Lecture%2026%20Ch15.pdf
9. Electrochemistry (potentiometry), Meditsiiniline keemia/Medical chemistry LOKT.00.009,
http://tera.chem.ut.ee/~koit/arstpr/pot_en.pdf
10. What is a Thermocouple & How Does it Work?, Haresh Khemani • edited by: Lamar
Stonecypher, 2013, http://www.brighthubengineering.com/manufacturing-technology/53682-
what-is-a-thermocouple-how-thermocouple-works/
11. Kenyon.edu Dept of Physics. Thermodynamics: Thermocouple Potentiometer.
12. Potentiometry, http://memo.cgu.edu.tw/hsiu-po/Analytical%20Chem/Lecture%207.pdf
13. Definition of Potentiometry, http://www.chemicool.com/definition/potentiometry.html