title: [Determination of the iodine content in food products using the nitrite-rhodanide method].
abstract: The nitrite-rodanide method was suggested to determine the content of iodine in food. It was shown that this method, provided the exposure of the test solutions during colorimetry was appropriately chosen, enables the determination in an aliquot of 0.5 g of both low and high (2-600 microgram/100 ml) concentrations of iodine. The determination of high concentrations can be realized by an ordinary diluting of the solutions under colorimetry.
mesh_terms: D000818:Animals; D001939:Bread / Q000032:analysis; D003124:Colorimetry / Q000379:methods; D005396:Fish Products / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D007455:Iodine / Q000032:analysis*; D009573:Nitrites / Q000032:analysis*; D010084:Oxidation-Reduction; D012977:Sodium Nitrite / Q000032:analysis*; D013861:Thiocyanates / Q000032:analysis*
chemical_list: D009573:Nitrites; D013861:Thiocyanates; D007455:Iodine; D012977:Sodium Nitrite; C009941:potassium thiocyanate
vernacular_title: Opredelenie soderzhaniia ĭoda v pishchevykh produktakh nitritno-rodanidnym metodom.