Salamanca, España
The interaction of several synthetic food colours: amaranth (Food red 9), ponceau 4R (Food red 7), tartrazine (Food yellow 4) and erythrosine (Food red 14) in aqueous solution with a cross-linked water insoluble polymer (polyvinylpyrrolidone) was examined. Studies were performed with one plate batch equilibrations and the percent uptake was determined spectrophotometrically.
The influence of pH, the effects of added electrolytes and the binding isotherms at 25ºC were studied.
© 2001-2024 Fundación Dialnet · Todos los derechos reservados