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40 Inorganic Constituents Methods​

40-10.01 Aluminum—Qualitative Method

To determine the presence of aluminum in baking powders and baking chemicals. Aluminum salts used in baking powders and chemicals include sodium aluminum phosphate, sodium aluminum sulfate, aluminum sulfate, ammonium aluminum sulfate, and potassium aluminum sulfate. These salts are the leavening acids that react to neutralize sodium bicarbonate, causing carbon dioxide release. Aurintricarboxylic acid is a dye that forms a bright red precipitate with aluminum salt in acetate buffer. The procedure applies to baking powder in the presence of phosphates.

40-15.01 Ammonia—Quantitative Method

To determine total ammonia content in baking powders and baking chemicals. Ammonia salts used in baking applications include ammonium bicarbonate, ammonium sulfate, and ammonium phosphates.

40-16.01 Ammonium Salts—Qualitative Method

This method is a qualitative means of determining the presence of ammonium salts in yeast foods.

40-18.01 Ammonium Salts—Quantitative Method

This method determines the ammonium salt content of yeast foods by a titrimetric procedure.

40-20.01 Calcium in Bread and Flour

This method determines the calcium content of flour and bread by a titrimetric procedure.

40-21.01 Calcium in Feedstuffs

This method determines the calcium content of feedstuffs by a titrimetric procedure.

40-26.01 Calcium in Mineral Feeds

This method determines the calcium content of mineral feeds by a titrimetric procedure.

40-30.01 Chlorides in Ash as Sodium Chloride—Gravimetric Method

This method is a gravimetric determination of chlorides (as sodium chloride) in cereals and cereal-based food products. See Note 1.

40-31.01 Chlorides in Ash as Sodium Chloride—Volumetric Method

This method determines chloride content (as sodium chloride) by titration of excess AgNO3. It is applicable to a wide variety of cereals and cereal-based food products. See Note 1.

40-33.01 Chlorides in Yeast Foods—Quantitative Method

This method determines chloride content of yeast foods by titration of excess AgNO3.

40-35.01 Iodine Determination

This method determines the iodine content of mineral mixed feeds using a titrimetric procedure.

40-40.01 Iron—Qualitative Method

This method qualitatively determines iron added to flour.

40-41.03 Iron—Spectrophotometric Method

This method determines iron content by reaction with orthophenanthroline and spectrophotometric measurement. It is applicable to cereals and cereal-based products.

40-45.01 Acid-Soluble Manganese

This method determines acid-soluble manganese content in animal feeds by a spectrophotometric procedure.

40-50.02 Sample Preparation for Phosphate Determination in Flour Improvers

This method describes a preparation procedure for determination of phosphate in flour improvers.

40-56.01 Phosphorus—Modified Fiske-Subbarow Colorimetric Method

This method determines phosphorus in yeast by a colorimetric procedure.

40-57.01 Phosphorus—Gravimetric Method

This method is a gravimetric determination of phosphorus in feeds and feedstuffs.

40-58.01 Phosphorus—Volumetric Method

This method is a titrimetric procedure for determination of phosphorus in feeds and feedstuffs.

40-61.02 Salt, Calculated from Soluble Chlorides

This method determines salt content, based on soluble chlorides, in feeds and feedstuffs

40-66.01 Sulfates—Gravimetric Method

This method determines the sulfate content in foods and mineral ingredients by a gravimetric procedure

40-70.01 Elements by Atomic Absorption Spectrophotometry

This method determines calcium, copper, iron, magnesium, manganese, and zinc in grains and cereal products.

40-71.01 Sodium and Potassium by Atomic Absorption Spectrophotometry

A representative sample is dry-ashed. Residue is dissolved in acid and diluted to a known volume. This solution, or a dilution thereof, is analyzed for sodium and potassium content by atomic absorption spectrophotometry. Cesium chloride is added to all solutions (standards, samples, and blank) as an ionization suppressant. This method is applicable to flour and cereal products

40-75.01 Determination of Minerals by Inductively Coupled Plasma Spectroscopy

Samples are ashed in a muffle furnace to remove organic material, and the ash residue is dissolved in dilute acid. The concentration of minerals is determined by comparing the emissions of the unknown sample to standard solutions, measured by inductively coupled plasma (ICP) atomic emission spectroscopy. This method measures calcium, cobalt, copper, iron, potassium, magnesium, manganese, sodium, phosphorus, and zinc in grains and grain products.