Abstract
AbstractThe contents of Br and I in commercial sodium glutamate and cassava flour were determined by neutron activation analsis at the Tsing Hua Reactor. The conventional carbon tetrachloride extraction method was employed for the analysis of these elements. It was found that the content of Br varied widely between 0.003 and 0.1 ppm, while that of I varied between 0.06 and 0.7 ppm, in six samples of sodium glutamate. Two samples of cassava flour were found to contain 0.1 and 0.2 ppm of Br, and 0.02 and 0.04 ppm. of I, respectively. The higher contents of these elements in come glutamate samples as compared with the raw material was considered to be the contamination from chemicals used in the production processes.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
