http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EA-030191-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2311b643b32a68a4db1deda66fb8ab5c |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N21-78 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C211-54 |
| filingDate | 2015-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e7d7fa7059fa193f8ae88e99a795d7ca http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2cff898b218b9a7b255db474fa013d62 |
| publicationDate | 2018-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EA-030191-B1 |
| titleOfInvention | METHOD FOR DETERMINING POTASSIUM PERMANGANATE IN MEAT AND INDICATORS FOR ITS IMPLEMENTATION |
| abstract | The invention relates to veterinary medicine, in particular to the veterinary-sanitary examination to determine the degree of freshness of meat, and can be used when conducting safety assessments of meat in veterinary laboratories, food safety laboratories, as well as in scientific research. The technical task of implementing the present invention is to determine the safety of the meat, i.e. the possibility of determining stale meat stained with potassium permanganate. The technical result is achieved by the fact that the safety of the meat is assessed by the qualitative reaction, which is carried out using a 0.2% alcohol solution of benzidine, which reacts with potassium permanganate, which is present as a dye of stale or questionable meat freshness. The essence of the proposed method lies in the fact that benzidine is a reagent for oxidizing ions, and potassium permanganate is known to be a strong oxidizing agent, and as a result, this reagent detects potassium permanganate in meat, painting it at the beginning in dark green, and then black Colour. This reaction occurs due to the fact that in an alkaline medium under the action of an alcohol solution of benzidine, potassium permanganate becomes green, because the permanganate is reduced to green manganate. The proposed method for determining potassium permanganate in meat can be used as one of the objective indicators in the evaluation of meat falsification by experts of veterinary laboratories and food safety laboratories especially in controversial cases when organoleptic studies alone will not be enough. |
| priorityDate | 2015-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.