• Bulletin of the Korean Chemical Society
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• v.25 no.2
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• pp.213-215
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• 2004

An indirect, sensitive and accurate method for the determination of trace amounts of hydrazine is described. The method is based on the oxidation of hydrazine by a known excess of iodate in the presence of hydrochloric acid. The unreacted iodate is used in the oxidation of hydroxylamine to nitrite. Sulfanilic acid is diazotized by the nitrite formed. The resulting diazonium ion is coupled with N-(1-naphthyl)ethylenediamine to form a stable azo dye, which shows an absorption maximum at 540 nm. Hydrazine can be determined in the range of 20-400 ng $mL^{-1}$ with a detection limit of 3.1 ng $mL^{-1}$. The relative standard deviation for 50, 200 and 400 ng $mL^{-1}$ of hydrazine is 2, 1.5 and 1.3%, respectively (n = 10). The method was applied to the determination of hydrazine in water samples.

• Journal of the Korean Chemical Society
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• v.35 no.1
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• pp.51-58
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• 1991

A new tubular poly(vinyl chloride) membrane type of nitrate selective electrode was prepared and its characteristics were evaluated. The response slope, detection limit, and response time (t$_{99}$) under the optimum membrane composition (5${\%}$ aliquat-NO$_3$ solution + 32${\%}$ poly(vinyl chloride) + 63${\%}$ dibutyl sebecate) of the electrode were 58.5 ${\pm}$ 0.1 mV/decade, 2.0 ${\times}$ 10$^{-5}$ M, and 25 seconds, respectively. The nitrite ion was determined by the continuous-automated method using the new electrode. 10$^{-2}$ M phosphate buffer solution (pH 7.6) was used as a recipient solution. And also hydrogen peroxide (0.3${\%}$) was added to the recipient as an oxidant. The linear response range and response range and response slope for the standard nitrite solution under the optimum condition of this electrode system were 8.0 ${\times}$ 10$^{-5}$ M ∼ 5.0 ${\times}$ 10$^{-2}$ M and 56.8 ${\pm}$ 0.2 mV/decade, respectively.

• Journal of Food Hygiene and Safety
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• v.30 no.3
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• pp.265-271
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• 2015

This study was done in order to investigate the naturally occurring levels of nitrate and nitrite in livestock products. Total samples of 458 consisting of meats (n = 223), processed meat products (n = 51), raw milks (n = 30), processed milk products (n = 142), eggs (n = 5) and processed egg products (n = 7) were analyzed for contents of nitrate and nitrite by ion chromatography (IC). That methods showed good results in terms of linearity, limit of detection (LOD), limit of quantitation (LOQ), recovery, reproducibility and uncertainty. Nitrate and nitrite were detected in 167 and 40 samples, respectively. The nitrate levels (mg/kg) were not detected (ND)~40.23 for modified milks, ND~37.97 for sauce meats, ND~32.40 for process cheeses, ND~31.50 for processed egg products, ND~27.73 for dry milks, ND~24.76 for sausages, ND~22.45 for bacons, ND~21.55 for natural cheeses, ND~20.82 for hams and fermented milks, ND~13.57 for eggs, ND~12.77 for butters, ND~9.31 for milks and ND~3.88 for meats while the nitrite levels (mg/kg) were ND~17.35 for processed egg products and ND~1.92 for meats. In conclusion, the result of this study of nitrate and nitrite in livestock products could be used as one of scientific base datum to determine whether they are naturally occurring or not, including ingredients and their percentage, manufacturing processes, other papers relating to naturally occurring levels of them, and so on.