Relevant bibliographies by topics / Monier-Williams method

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Academic literature on the topic 'Monier-Williams method'

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Published: 4 June 2021
Last updated: 10 February 2022

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Journal articles on the topic "Monier-Williams method"

1

Moylan, John G., F. William Bowes, and Walter J. Pappin. "Evaluation of Monier-Williams and Committee Methods for Bisulfite Determination as Used by the Potato Processing Industry." Journal of AOAC INTERNATIONAL 69, no. 1 (January 1, 1986): 11–14. http://dx.doi.org/10.1093/jaoac/69.1.11.

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Abstract The Monier-Williams and the iodometric Committee methods were evaluated for the determination of bisulfite in potato products. Both methods showed critical problems in accuracy and precision at concentrations below 60 ppm. Sensitivity levels of 25 ppm are possible with the Monier-Williams method. However, accuracy problems reflected by the coefficients of variation (Monier-Williams, 47.4%; Committee, 78.2%) as well as variability in recoveries and blank values for both methods produce qualitative rather than quantitative analytical data at low SO2 concentrations
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2

WILLIAMS, DAVID J., STEVEN L. SLATTERY, and STEPHEN M. NOTTINGHAM. "A Comparison of Selected Methods for Determining Sulfite in Prawns." Journal of Food Protection 53, no. 10 (October 1, 1990): 875–77. http://dx.doi.org/10.4315/0362-028x-53.10.875.

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As the standard technique for sulfite analysis, the Monier-Williams distillation, is time consuming and relatively insensitive, many alternative methods have been developed. Three of these methods were tested for their suitability for the routine determination of residual sulfite in prawns: i) a rapid steam distillation; ii) high performance liquid chromatography (HPLC), and iii) an enzyme-based procedure. Testing of the three selected methods involved analyses of standard sulfite solutions, prawns of known sulfite levels and prawns of unknown sulfite levels and comparison of results with those determined by the Monier-Williams procedure. Statistical analysis showed that the sulfite levels determined on standard solutions by rapid distillation were in close agreement with those obtained by the Monier-Williams distillation. However, a correction factor had to be introduced when analyzing prawns by the rapid distillation method to obtain comparable results with those produced by the Monier-Williams distillation. The same statistical analysis performed on levels determined by HPLC and the Monier-Williams distillation gave close agreement for both standard solutions and prawns. The enzyme test, after promising results for the standard solutions, proved to be unsatisfactory for analysis of sulfite in prawns.
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3

SIMPSON, MARIAN V., W. STEVEN OTWELL, MAURICE R. MARSHALL, and JOHN A. CORNELL. "Analysis of Sulfites in Shrimp Using Rapid Distillation Followed by Redox Titration1." Journal of Food Protection 51, no. 2 (February 1, 1988): 137–38. http://dx.doi.org/10.4315/0362-028x-51.2.137.

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The use of rapid steam distillation followed by redox iodine titration provides a rapid and accurate determination of total sufite residual in shrimp. Values obtained for sulfite-treated shrimp using the rapid distillation method gave comparable results to those of the officially recognized Monier-Williams method. Values for the rapid distillation method ranged from 6 to 212 ppm while those of the Monier-Williams procedure ranged from 6 to 241 ppm for untreated and treated shrimps, respectively. Statistical analysis using two-sample Student's t-test indicated that there were no significant differences (p>0.05) for residual levels below 100 ppm but the values obtained by the rapid distillation method and the Monier-Williams procedure were significantly different (p<0.05) at concentrations near and above 100 ppm.
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4

Devries, Jonathan W., Hoon Ge, Frank J. Ebert, Joel M. Magnuson, and Mark K. Ogawa. "Analysis for Total Sulfite in Foods By Using Rapid Distillation Followed By Redox Titration." Journal of AOAC INTERNATIONAL 69, no. 5 (September 1, 1986): 827–30. http://dx.doi.org/10.1093/jaoac/69.5.827.

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Abstract A rapid and accurate analysis for total sulfite as sulfur dioxide has been developed for foods and food products. The method, which combines a selective distillation cleanup procedure with the selective redox titration of sulfite ion by iodine, has been applied to a variety of foods and food products over a period of time with no significant interference encountered in any matrixes other than garlic and leeks. For the foods analyzed, the method typically shows a detection limit of 10 ppm, a relative standard deviation of 7.5% (compared with 10.4% for similar matrixes by the Monier-Williams method), and recoveries of 97.9 ± 6.4%. Comparison of results for this method with those obtained using the Monier-Williams method showed a mean value for the distillation/ titration method of 241 ppm compared with 242 ppm for the Monier- Williams method. A correlation of 0.991 and odds of a difference between methods of 10.7% (Student's paired t-test(1- α) × 100) were obtained for those matrixes where no interferences were encountered with either method.
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5

Kim,, Hie-Joon, Karen R. Conca, and Michelle J. Richardson. "Determination of Sulfur Dioxide in Grapes: Comparison of the Monier-Williams Method and Two Ion Exclusion Chromatographic Methods." Journal of AOAC INTERNATIONAL 73, no. 6 (November 1, 1990): 983–89. http://dx.doi.org/10.1093/jaoac/73.6.983.

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Abstract Results for determination of sulfur dioxide In grapes were compared by 3 methods: the modified Monier-Wllllams method, acid dlstlllatlon/lon exclusion chromatography with electrochemical detection (AD/IEC-EC), and alkali extraction/ ion exclusion chromatography with electrochemical detection (AE/IEC-EC). An unusual positive response was observed during the later stage of the Monier-Wllllams distillation of both control grapes and sulfited grapes. Development of volatile acidic compounds in parallel with this Monier- Wllllams response and darkening of sample was also observed by collection In an alkali trap and analysis using anion exclusion chromatography and photodlode array detection. No parallel Increase In sulfite was observed by the more selective AD/IEC-EC method, which clearly demonstrated that the response observed during the later stage of the Monier-Wllllams method Is a false positive, probably due to caramellzatlon reaction products. Monier-Williams results for grapes containing ca 10 ppm sulfite were In reasonably good agreement with those by either the AD/IEC-EC or AE/ IEC-EC methods, presumably because the false positive response In the Monier-Wllllams analysis compensated for the somewhat Incomplete recovery of sulfite. The AE/IECEC method Is recommended because it is rapid, sensitive, straightforward, and free from interference. Accurate results by Monier-Wllllams analysis could be obtained by limiting distillation to 60 min and correcting for recovery.
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6

Hillery, Barbara R., Edgar R. Elkins, Charles R. Warner, Dan Daniels, and Thomas Fazio. "Optimized Monier-Williams Method for Determination of Sulfites in Foods: Collaborative Study." Journal of AOAC INTERNATIONAL 72, no. 3 (May 1, 1989): 470–75. http://dx.doi.org/10.1093/jaoac/72.3.470.

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Abstract A collaborative study was conducted of the Food and Drug Administration (FDA)-optimized Monier-Williams method for determining sulfites in foods. Twenty-one industry and government laboratories participated in the study, which was jointly sponsored by the National Food Processors Association and FDA. Familiarization samples were shipped to each collaborator. Collaborators were permitted to proceed to the main study only after they demonstrated ability to perform the method to ensure that the study tested the performance of the method itself and not that of the individual laboratories. The study design involved 3 food matrixes (hominy, fruit juice, and protein [seafood]). Each matrix was prepared at 3 sulfite levels—the regulatory level, half the regulatory level, twice the regulatory level— and as a blank. All test samples were analyzed as blind duplicates, which gave each collaborator a total of 24 test portions. Collaborative recoveries gave a reproducibility (among-laboratories) coefficient of variation that ranged from 15.5 to 26.6% for sulfite determined as S02 by weight in the 3 foods at the 10 ppm level. The optimized Monier-Williams method has been approved interim official first action to replace the AOAC modified Monier-Williams method, 20.123-20.125.
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7

Montes, C., J. H. Vélez, G. Ramírez, M. Isaacs, R. Arce, and M. J. Aguirre. "Critical Comparison between Modified Monier-Williams and Electrochemical Methods to Determine Sulfite in Aqueous Solutions." Scientific World Journal 2012 (2012): 1–6. http://dx.doi.org/10.1100/2012/168148.

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In the present work, known concentration of sulfite aqueous solutions in the presence and absence of gallic acid was measured to corroborate the validity of modified Monier-Williams method. Free and bound-sulfite was estimated by differential pulse voltammetry. To our surprise, the modified Monier-Williams method (also known as aspiration method) showed to be very inaccurate for free-sulfite, although suitable for bound-sulfite determination. The differential pulse approach, using the standard addition method and a correction coefficient, proved to be swift, cheap, and very precise and accurate.
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8

Kim, Hie-Joon. "Comparison of the Ion Exclusion Chromatographic Method with the Monier-Williams Method for Determination of Total Sulfite in Foods." Journal of AOAC INTERNATIONAL 72, no. 2 (March 1, 1989): 266–72. http://dx.doi.org/10.1093/jaoac/72.2.266.

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Abstract Experimental data comparing the alkali extraction/ion exclusion chromatographic method with the Monier-Williams method for determination of total sulfite are presented in (a) enzymatic and nonenzymatic browning systems, (b) vegetables containing naturally occurring sulfite, and (c) a carbohydrate-type food additive, erythorbic acid. Excellent agreement, with a linear correlation coefficient of 0.99, was observed in fresh potato samples homogenized with sulfite and allowed to react for different time intervals (enzymatic browning system). A good overall correlation was observed in dehydrated, sulfited apple samples heated for different times (nonenzymatic browning system); however, as heating time increased, higher results were obtained by the Monier-Williams method than by the alkali extraction/ion exclusion chromatographic method. The results of determining sulfite in the alkali trapping solution following acid distillation or acid treatment without heat suggested that this deviation was due to a fraction of sulfite bound to the browning reaction products in such a way that it was released by acid distillation but not by alkali extraction or acid treatment without heat. Similar behavior was demonstrated in cabbage with naturally occurring sulfite, which was released by acid distillation but not by alkali extraction or acid treatment without heat. The ion exclusion chromatographic method could overcome interference by the volatile caramelization reaction products in the Monier-Williams determination of erythorbic acid.
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9

Warner, Charles R., Daniel H. Daniels, Frank L. Joe, and Thomas Fazio. "Reevaluation of Monier-Williams Method for Determining Sulfite in Food." Journal of AOAC INTERNATIONAL 69, no. 1 (January 1, 1986): 3–5. http://dx.doi.org/10.1093/jaoac/69.1.3.

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Abstract The Monier-Williams distillation procedure has a long history of successful use for determining sulfite in fruit products and wine; however, a systematic evaluation of its accuracy and precision with other food matrices has not been undertaken. We found that the Monier-Williams distillation yielded >90% recovery of sulfite added to foods such as table grapes, hominy, dried mangoes, and lemon juice. Less than 85% recovery was obtained with broccoli, soda crackers, cheese-peanut butter crackers, mushrooms, and potato chips. These results may, in fact, accurately reflect the residual levels of sulfite if a portion of the sulfite undergoes irreversible reaction with some food components. Analysis of commercial food products gave sulfite levels ranging from 1400 ppm in dried apple slices to 25 ppm in cream sherry
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10

Lafeuille, Jean-Louis, Stephane Lefevre, and Djamila Achouri. "Determination of Added Sulfites in Dried Garlic with a Modified Version of the Optimized Monier-Williams Method." Journal of AOAC INTERNATIONAL 90, no. 4 (July 1, 2007): 1090–97. http://dx.doi.org/10.1093/jaoac/90.4.1090.

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Abstract The optimized Monier-Williams method is slightly modified so that it could be applied for determining sulfite content in dried garlic. Dried garlic sample is directly acidified in a reactor at a pH below 3. At this pH level, the alliinase enzyme activity is irreversibly blocked, and the sulfur-containing amino acids such as alliin (the most abundant) present in dried garlic cannot be transformed into corresponding thiosulfinates such as allicin, which is absent in dried garlic. This prevents allicin from reacting with added sulfites and being probably converted to S-allyl thiosulfate, which is not volatile and has no taste. It is found that at a pH below 2.4 and at boiling water temperature, alliin produces sulfur dioxide in adequate quantity to explain the false-positive results when utilizing the optimized Monier-Williams method with allicin suppression for unsulfited dried garlic samples. Finally, when garlic samples are stabilized in a phosphoric acid buffer at a final pH around 2.4, no sulfite is produced during the Monier-Williams distillation, which is further proof there are no naturally occurring sulfites in unsulfited dried garlic under these mild conditions.
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Dissertations / Theses on the topic "Monier-Williams method"

1

Popolim, Welliton Donizeti. "Análise de sulfitos em sucos de frutas e estimativa de seu consumo por escolares." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/89/89131/tde-12062009-185114/.

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No Brasil os dados sobre a utilização dos sulfitos pela indústria de alimentos e pesquisas sobre o seu consumo são escassos. Sendo assim, o objetivo desta pesquisa foi avaliar o nível de sulfitos em sucos de frutas e estimar seu consumo por escolares de 5ª. a 8ª. séries de escolas públicas, do ensino fundamental, do município de São Caetano do Sul-SP, Brasil. Foi aplicado questionário de freqüência de consumo de alimentos (QFCA) em 313 escolares, sendo 56,9 % do sexo feminino e 43,1 % do sexo masculino, com média de idade de 14,7 anos. Os alimentos sulfitados mais consumidos foram os néctares ou sucos de frutas, o açúcar refinado, as batatas fritas congeladas, o coco ralado, o suco de caju e as frutas secas e cristalizadas. Considerando os limites máximos permitidos (LMP) pela legislação brasileira, o consumo de SO2, em mg SO2/kg pc/dia, foi de 0,12 mg SO2/kg pc/dia, sendo que este valor médio corresponde a 17% da IDA (0,7 mg SO2/kg pc/dia). Já os resultados das análises dos sucos de frutas demonstram que a análise por injeção em fluxo (Flow injection analysis - FIA) modificada obteve resultados de sulfitos nas amostras analisadas com menor variação do que aqueles obtidos pelo método Monier-Williams (M-W) otimizado, e que nenhuma amostra ultrapassou os LMP.
In Brazil there are no data on use of sulphites by the food industry and research on their consumption by population. Thus, the objective of this research was to evaluate sulphites in fruits juices and estimate intake sulphites in a group of 5th 8th schoolchildren of public schools in São Caetano do Sul-SP, Brazil. It was applied a food frequency questionnaire (FFQ) at 313 schoolchildrens (56.9% female, 43.1% male and average age 14.7 years). Sulphited products identified were fruits juices, sugar, frozen chips, grated coconut, cashew juice and dried fruits. Considering maximum permitted levels (MPL) stabilished by Brazilian legislation, none of the students exceeded the ADI of 0.70 mg SO2/kg bw/day, with average of consumption of 0.12 mg SO2/kg bw/day (17 % of the ADI). The results of the fruits juices analysis demonstrated flow injection analysis (FIA) modified obtained better results than optimized Monier-Williams method (M-W) and no sample exceeded the MPL.
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