Abstract
Abstract The official (Monier-Williams) method for sulfur dioxide determination in food was compared with a new colorimetric method in a collaborative study. Dried apricots were the test material. Recovery of S 0 2 by the colorimetric method was found to be satisfactory The new method gave results not significantly different from the Monier- Williams volumetric assay but significantly different from the Monier-Williams gravimetric assay.
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