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Development of a sensitive picrate method to determine total cyanide and acetone cyanohydrin contents of gari from cassava

Bradbury, James

Description

The sensitivity of the normal picrate method for determination of total cyanide in cassava was increased tenfold using a small 1 cm2 picrate paper, eluted using 0.5 mL instead of 5 mL of water as in the normal method. The absorbance was measured in a 2 mm cuvette in the spectrophotometer. The sensitive method was calibrated against the normal picrate method. The total cyanide content in mg HCN equivalents/kg sample = ppm, is calculated from the absorbance (A) by the equation ppm = A × 45.7...[Show more]

CollectionsANU Research Publications
Date published: 2009
Type: Journal article
URI: http://hdl.handle.net/1885/57779
Source: Food Chemistry
DOI: 10.1016/j.foodchem.2008.08.081

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