Determination of phosphorus in cereal lipids.
The effect of digestion methods on the determination of phosphorus in cereal lipids was reinvestigated. Samples were either digested with sulfuric acid or ashed in a muffle furnace at 600 degrees C. The standard deviation and the coefficient of variation were significantly higher for the acid-digested samples. Ashing gave more reliable results, especially when large amounts of lipid material had to be oxidized.
D002523:Edible Grain / Q000032:analysis*; D008055:Lipids / Q000032:analysis*; D010758:Phosphorus / Q000032:analysis*; D013055:Spectrophotometry, Infrared
D008055:Lipids; D010758:Phosphorus