1986•Eisei kagakuOpen access

Comparisons fo Pt crucible ashing and porcelain crucible ashing for the colorimetric determination of TiO2 in food and the real situation of TiO2 content in market foods.

T. Kani, KASUMI DOBASHI, Fumiaki Kato, Yuki Yuasa, Fumio Miyazawa

Abstract

The quantitative colorimetric determination of TiO2 in food was investigated by comparing Pt crucible ashing described previously with porcelain crucible ashing proposed here. The estimation value between these two ashing methods agreed in recovery tests on test food and TiO2 value in market foods. Therfore it was recognized that popular porcelain crucible can be used instead of Pt crucible in routine analysis.

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Key concepts: Ashing, Crucible (geodemography), Metallurgy, Materials science, Chemistry, Physics, Quantum mechanics, Computational chemistry