ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A semiautomated differential calorimetric procedure for the determination of uric acid is reported. Samples are treated with hydrochloric acid, incubated at 55–60°C in a water bath, and neutralized with sodium hydroxide. Uric acid is extracted with sodium acetate and is determined with phosphotungstic acid as the color reagent. Uric acid is destroyed with uricase, and the calorimetric analysis is repeated for a blank measurement. The reaction specificity of uricase and its immobilization in a nylon coil contribute to the reliability of the method, which permits analysis of 30 samples/hr. Recovery studies and analyses of actual samples show that uric acid can serve as a chemical index of insect infestation in a variety of foods. The sensitivity of the method is approximately 5 μg uric acid/g of sample and is adequate to ascertain objectionable levels of stored product insect excreta contamination in food products.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb04193.x
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