Chemistry:Molybdovanadate reagent
From HandWiki
The molybdovanadate reagent is a solution containing both the molybdate and vanadate ions. It is commonly used in the determination of phosphate ion content.[1][2] The reagent used contains ammonium molybdovanadate with the addition of a strong acid such as perchloric acid, sulfuric acid, or nitric acid.[3] It is used for purposes such as the analysis of wine, canned fruits and other fruit-based products such as jams and syrups.[4][5]
Physical properties
The reagent appears as a clear, yellow liquid without odour. It is harmful if inhaled, a recognised carcinogen and can cause eye burns.
References
- ↑ Suzanne Nielsen (30 April 2003). Food Analysis. Springer Science & Business Media. pp. 196–7. ISBN 978-0-306-47495-8. https://books.google.com/books?id=8S1QLUsDOwgC&pg=PA196.
- ↑ Palgrave (28 June 1991). Fluid Fertilizer Science and Technology. CRC Press. p. 544. ISBN 978-0-8247-7703-6. https://books.google.com/books?id=Izme8QG8BkcC&pg=PA544.
- ↑ "Australian chemical reagents - Safety data sheet". https://shop.chemsupply.com.au/documents/0504SDS.pdf.
- ↑ Maynard Andrew Amerine; Maynard Alexander Joslyn (January 1970). Table Wines: The Technology of Their Production. University of California Press. pp. 760–1. ISBN 978-0-520-01657-6. https://books.google.com/books?id=FUKIfyhCsCYC&pg=PA760.
- ↑ Ike Jeon (16 December 1994). Analyzing Food for Nutrition Labeling and Hazardous Contaminants. CRC Press. pp. 186–7. ISBN 978-0-8247-9349-4. https://books.google.com/books?id=Ij5aKwIB8RQC&pg=PA186.
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