Abstract
Abstract A quantitative and a qualitative method for the determination of acetone peroxides were subjected to collaborative study. Quantitative analyses are based upon liberation and titration of hydrogen peroxide from acyclic peroxides and hydroperoxides by dilute sulfuric acid and standardized potassium permanganate, respectively. Single determination of 6 samples (varying in per cent levels of peroxide equivalent) each of baking premixes and milling premixes produced very good collaborative results. Qualitative analyses, achieved by comparing infrared spectra of acetone-extracted organic peroxides with acetone-extracted organic peroxides from a reference premix, gave peaks characteristic of the premixes. No interferences were seen from various starch blanks. Both the quantitative and the qualitative methods are recommended for adoption as official, first action.
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