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Abstract
The method described for determining copper is based on a complexation reaction effected in acetic acid solution. The acetic acid not only effects complexation but also dissolves the complex and no intermediate extraction is therefore necessary. The sensitivity is higher than that for other methods based on diethyldithiocarbamate. Various metal ions interfere in the determination of copper using diethyldithiocarbamate and the elimination of these interferences is discussed.The application of the method to the determination of trace amounts of copper in various biological materials, particularly foodstuffs, is discussed.
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