Abstract
A spectrophotometric method has been developed for the determination of Zineb in water and vegetables. The method is based on the liberation of hydrogen sulphide from Zineb, which is trapped in an absorbing solution of triethanolamine, sodium hydroxide and ethylenediamine tetraacetic acid. The absorbing solution is treated with N-N-dimethyl-p-phenylene diamine sulphonate and ferric chloride to form methylene blue. Beer's law is obeyed over the concentration range of 3–32 ppm. The method is simple and can be used for the determination of Zineb in the presence of other dithiocarbamates.
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