Abstract
THE determination of moisture in foods by extraction with alcohol has been limited by the lack of a rapid and accurate method of estimation of the resulting alcohol–water mixtures. Robertson1 has recently shown that both dicyclohexyl and a mixture of seven volumes of 'Elaine' kerosene and one volume of Standard White Oil No. 7 (both products of the Standard Oil Co. of California) possess very critical temperatures of solution with water–alcohol mixtures. The critical temperature of solution is clearly demarcated by loss or appearance of turbidity with the paraffin mixture, but this is preceded by a hazy appearance with dicyclohexyl. As the method can be adjusted to give a range of up to 20° C. for a water content of 1 per cent in water–alcohol mixtures, the method appeared to be sufficiently critical for food analyses.
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