Abstract
AbstractThe radio frequency (r‐f) saturation method was shown valid for determination of four edible oils in aqueous emulsions but not in commercial margarine. The interference in case of margarine was shown to be due to nonfat solids. The signal from water at low RF level was eliminated by converting to water of crystallization. Of three anhydrous salts studied for this purpose, only magnesium perchlorate was satisfactory. The method could be made quantitative for oil in margarine only by addition of carbon tetrachloride to the margarine before addition of magnesium perchlorate.
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