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Spectrophotometeric Determination of Bromate in Bread By the Oxidation of Dyes | ||
| Kirkuk Journal of Science | ||
| Article 1, Volume 4, Issue 1, 2009, Pages 31-39 PDF (0 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.32894/kujss.2009.40790 | ||
| Authors | ||
| Narmeen S. Abdulla; Media A. Hassan | ||
| College of Science-University of Salahaddin | ||
| Abstract | ||
| Potssium bromate (KBrO3) is an oxidizing agent that has been used as a food additive , mainly in the bread making process. Amethod is proposed for the determination of bromate based on the oxidation of congo red and crystal violet dyes in a hydrochloric acid medium .Application of spectroscopy for determining bromate in bread was described , fifteen samples of bread , made from flour treated with potassium bromate , was collected from different regions in Hawler, Iraq. The residual bromate level in the analyzed bread samples were in the range from 6.66mg/L to 67.45mg/L The accuracy and precision of the method are discussed. | ||
| Keywords | ||
| Spectrophotometeric; Determination; Bromate; bread; oxidation; Dyes | ||
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