Affiliation:
1. Department of Food Science and Technology, New York State Agricultural Experiment Station, Cornell University, Geneva, New York 14456
Abstract
A procedure for the determination of hydrogen sulfide in fermentation broths containing up to 100 μg of SO
2
per ml is described. The method involves the sparging of H
2
S from the broth into a cadmium hydroxide absorption solution, the formation of methylene blue from the absorbed sulfide, and the measuring of this color spectrophotometrically. The use of cadmium hydroxide instead of zinc acetate, the common absorbent, substantially reduced the interference of SO
2
with the analysis.
Publisher
American Society for Microbiology
Subject
General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine
Cited by
4 articles.
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