Rajković Miloš B.
Comparison of different methods for determination of sodium chloride in cheese
Institute of Food Technology and Biochemistry, Faculty of Agriculture, Belgrade-Zemun, Serbia (1,2,3)
The determination of titratable acidity and total tannins in red wine
Institute of Food Technology and Biochemistry, Faculty of Agriculture, Belgrade-Zemun (1,2)
Titration acidity and content of total tannins in mass-market red wines are analyzed in this paper. The content of total acids in wine, expressed through wine acid, was analyzed by potentiometric titration on 7.00 pH value. According to titratable acidity in analyzed wines, all wines (only) with analyzed parameters according to Regulations about wine quality.
Natural isotopes 238U and 40K content in rigosol from the area of school estate good 'Radmilovac' of Faculty of Agriculture, Zemun
Faculty of Agriculture, Belgrade-Zemun (1,3,4,6)
Institute of Nuclear Sciences ”Vinča”, Belgrade (2)
Institute of Technology of Nuclear and Other Mineral Raw Materials - ITNMS, Belgrade (5)
Distribution of natural gamma-emitting radionuclides 238U and 40K were determined in the soil profiles from the peach-trees field on experimental farm Radmilovac, southeast Belgrade. Internal soil morphology has been changed in 1992. when soil rigosol type with deep Ap-horizon (0-80 cm) has been formed by special treatment of parent soil, chernozem type. Gamma-spectrometry method is applied in measurement of radionuclide activities in soil samples by using hyperpure coaxial gamma-ray detector, Canberra type.
Determination of potassium iodide in table salt
Department of Food Technology and Biochemistry, Faculty of Agriculture, Belgrade-Zemun (1)
The samples of table salt bought in Belgrade supermarkets are analyzed in this paper. The method of indirect iodometry was used in the process of the analysis, and received results were converted into the content of KI in mg/kg of salt. Beside the content of KI, the content of NaCl was also determined, counted to dry meter and water content, and received results were compared with the requests determined by Regulations of Table Salt Quality Meant for Human Diet and by manufacturers' declaration.
Determination of fluoride content in drinking water and tea infusions using fluoride ion selective electrode
Institute of Food Technology and Biochemistry, Faculty of Agriculture, Belgrade-Zemun (1,2)
Potentiometric analysis of fluoride content (as F- ion) in solutions by using fluoride ion-selective electrode is simple, reliable and cheap. Very small concentrations of fluoride-ions (to 10-6 mol/dm3) can be determined by fluoride selective electrode, with regulation of ion strength of a solution and control of concentration of hydroxide ions and interfering ions of metals. The influence of pH and complexing ions of metals can be successfully regulated by the TISAB solution and by preserving pH value in the range from 5.00 to 7.00.
Determination of titratable acidity in white wine
Institute of Food Technology and Biochemistry, Faculty of Agriculture, Belgrade-Zemun (1,2,3)
Determination of strontium in drinking water and consequences of radioactive elements present in drinking water for human health
Institute of Food Technology and Biochemistry, Faculty of Agriculture, Belgrade-Zemun (1)
Institute for Technology of Nuclear and Other Mineral Raw Materialis (ITNMS), Belgrade (2)
Institute of Occupational and Radiological Health, “Dr Dragomir Krajović“, Belgrade (3,4)
In this paper the analysis of strontium and uranium content in drinking water has been done, indirectly, according to the scale which originates from drinking water in water-supply system of the city of Belgrade. Gamaspectrometric analysis showed the presence of free natural radionuclide in low activities. The activity of 90Sr in scale which is 0.72±0.11 Bq/kg was determined by radiochemical.
Analysis of drying potato kinetics in laboratory conditions
Institute of Food Technology and Biochemistry, Faculty of Agriculture, Belgrade-Zemun (1,2)
Chemistry is in its nature a fundamental science, but nowadays its results are increasingly used in practice. In such a way, many syntheses of important nutrition and industrial compounds (chemical technology), or destruction of harmful substances (chemical ecology) have been developed. The analytic part of chemistry (analytical chemistry) has found a significant usage even in optimization of technological processes of food technology. One of the oldest ways of food preservation is drying (dehydration).
Impact of additives on corrosion rate of cans filled with pieces of apricot
Faculty of Technology, University of Sarajevo, Zvornik, Srpska Republic, Bosnia & Herzegovina (1,3)
Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade-Zemun (2)
Polarization techniques are used for testing the impact of different compounds (additives) on tinplate corrosion, using pieces of apricot dipped in syrup with and without nitrate addition as electrolyte solution, at the same time using filled cans as electrolytic cell and operating electrode. This procedure determined the intensity of inhibiting tin dissolving with some of the used additives like sodium-benzoate, potassium-sorbate sodium-lauril-sulphate and p-aminobenzoate acid.
Analyzing of coffee quality with different methods
Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade-Zemun (1,3,4,5)
Institute of Plant Protection and Food Products, Faculty of Agriculture, University of Belgrade, Belgrade-Zemun (6)
City Institution for Public Health Protection (GZZZ), Belgrade (2)
The results obtained by the analysis of the samples of coffee mostly consumed on our market showed that the coffee quality corresponds to the values as given in the Law of Health Food. It was not found that any of the parameters which determine food quality exceeded permitted values. Content of heavy metals and aflatoxines is below permitted values. The least content of caffeine was determined in a coffee sample roasted in the private roaster’s shop, and only in it the presence of coffee surrogates/substitutes was not proved.