title: Determination of phosphorus in cereal lipids.
abstract: 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.
mesh_terms: D002523:Edible Grain / Q000032:analysis*; D008055:Lipids / Q000032:analysis*; D010758:Phosphorus / Q000032:analysis*; D013055:Spectrophotometry, Infrared
chemical_list: D008055:Lipids; D010758:Phosphorus