In a previous paper before the Academy (1) Hollowell and the senior author presented a method for determining small amounts of trichloroethylene in soybean oil and soybean oil meal based on the reaction of Fujiwara (5) and Ross (8) and previous work by Gilchrist at Iowa State College (7). The method is based on the observation that pyridine and certain halogenated hydrocarbons react in the presence of sodium or potassium hydroxide to produce a characteristic pink to red color. The intensity of color, between certain limits, is proportional to the concentration of the chlorinated hydrocarbon, all other variables held constant.
Proceedings of the Iowa Academy of Science
© Copyright 1954 by the Iowa Academy of Science, Inc.
Arnold, Lionel K. and Burnett, George Jr.
"The Determination of Small Amounts of Trichloroethylene in Soybean Oil Meal,"
Proceedings of the Iowa Academy of Science, 61(1), 210-216.
Available at: https://scholarworks.uni.edu/pias/vol61/iss1/24