 | This article is an orphan, as no other articles link to it. Please introduce links to this page from related articles; try the Find link tool for suggestions. (June 2016) |
The molybdovanadate reagent is a solution containing both the molybdate and vanadate ions. It is commonly used in the determination of phosphate ion content. The reagent used is ammonium molybdovanadate with the addition of 70% perchloric acid (sulfuric acid is also known to be used). It is used for purposes such as the analysis of wine, canned fruits and other fruit-based products such as jams and syrups.
Physical properties
The reagent appears as a clear, yellow liquid without odour. It is harmful if inhaled, a recognised carcinogen and can cause eye burns.
References
- Suzanne Nielsen (30 April 2003). Food Analysis. Springer Science & Business Media. pp. 196–7. ISBN 978-0-306-47495-8.
- Palgrave (28 June 1991). Fluid Fertilizer Science and Technology. CRC Press. p. 544. ISBN 978-0-8247-7703-6.
- Maynard Andrew Amerine; Maynard Alexander Joslyn (January 1970). Table Wines: The Technology of Their Production. University of California Press. pp. 760–1. ISBN 978-0-520-01657-6.
- Ike Jeon (16 December 1994). Analyzing Food for Nutrition Labeling and Hazardous Contaminants. CRC Press. pp. 186–7. ISBN 978-0-8247-9349-4.
 | This article about analytical chemistry is a stub. You can help Misplaced Pages by expanding it. |