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https://dspace.uzhnu.edu.ua/jspui/handle/lib/1160Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Рябухіна, Т. С. | - |
| dc.contributor.author | Свалявчук, О. Ю. | - |
| dc.contributor.author | Сухарева, Оксана Юріївна | - |
| dc.contributor.author | Базель, Ярослав Рудольфович | - |
| dc.date.accessioned | 2015-02-18T09:28:52Z | - |
| dc.date.available | 2015-02-18T09:28:52Z | - |
| dc.date.issued | 2014 | - |
| dc.identifier.citation | Спектрофотометричне визначення феруму в харчових продуктах [Текст] / Т. С. Рябухіна, О. Ю. Свалявчук, О. Ю. Сухарева, Я. Р. Базель // Науковий вісник Ужгородського університету : Серія: Хімія / ред. кол.: С.Ю. Чундак (голова), І.Є. Барчій, С.М. Сухарев, В.Г. Лендєл та ін. – Ужгород : Говерла, 2014. – Вип.1 (31). – С. 49-53. – с. 52-53 (21 назва). | uk |
| dc.identifier.uri | https://dspace.uzhnu.edu.ua/jspui/handle/lib/1160 | - |
| dc.description | The processes of formation of ionic associates of Fe(ІІІ) with 1-naphtoyl-3-methyl-5-phenyloxypirazolones and astrafloksinum FF in presence of nonionic surface-active compounds were investigated. It is shown that formation of Fe(ІІІ) ionic associates with studies reagents in the weakalkaline environment (рН 6.0-9.5) leads to batochromic shift of absorption maximum of astrafloksinum solutions and nonionic surface-active compounds have stabilizing effect on the system. The possible mechanism of stabilizing action of nonionic surface-active compounds on ionic associates of Fe(ІІІ) is discussed. The best stabilizer founded to be OP-10 and Triton X 100. The high selectivity of formation of Fe(ІІІ) ionic associates was observed and it make possible to use these analytical forms for spectrophotometric determinations of iron with next chemical-analytical characteristics: e575= 8,34´104; limit of detection – 0,035 ppm; superior limit of determination – 5,6 ppm. The protocol of spectrophotometric determination of total iron in food products was developed on the base of the carried out experiments and the validity is approved. | en |
| dc.language.iso | uk | uk |
| dc.publisher | Видавництво УжНУ "Говерла" | uk |
| dc.relation.ispartofseries | Хімія; | - |
| dc.title | Спектрофотометричне визначення феруму в харчових продуктах | uk |
| dc.title.alternative | Spectrophotometric determination of iron in food products | en |
| dc.type | Text | uk |
| dc.pubType | Стаття | uk |
| Appears in Collections: | Науковий вісник УжНУ Серія: Хімія Випуск 1(31) - 2014 | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| СПЕКТРОФОТОМЕТРИЧНЕ ВИЗНАЧЕННЯ ФЕРУМУ В.pdf | 153.57 kB | Adobe PDF | View/Open |
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