title: Sulphur in foodstuffs-I determination as sulphate.
abstract: Sulphate formed by the oxygen-flask combustion of foodstuffs maybe determined colorimetrically with barium chloranilate, titrimetrically with barium perchlorate, or turbidimetrically with barium chloride. The difficulties encountered in each method, including interferences, have been investigated. The turbidimetric procedure is recommended if high precision is not required and due account is taken of interference from phosphate, iron, calcium and magnesium; the other two methods are unsuitable for routine work.
authors.affiliation: Department of Applied Biology and Food Science, Borough Polytechnic, Borough Road, London, S.E.I UK.
authors.forename: G
authors.initials: G
authors.lastname: Beswick
authors.forename: R M
authors.initials: RM
authors.lastname: Johnson