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Detection of chloramine T in dairy products
W. F. van Gils
Open publisher page 4 citations
Abstract
A method is given for the rapid detection of chloramine T added to diary products as a preservative. The method is based on the assessment of the violet product obtained by the reaction between the hydrolysis product of chloramine T and phenothiazine in the presence of traces of sodium hypochlorite. In this way chloramine T additions can be detected in trace amounts independent of whether or not active chlorine is lost.