University of North Florida
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Stuart Chalk, Ph.D.
Department of Chemistry
University of North Florida
Phone: 1-904-620-1938
Fax: 1-904-620-3535
Email: schalk@unf.edu
Website: @unf

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Shochu

Classification: Beverage -> alcoholic -> shochu

Citations 2

"Potentiometric Determination Of Ethanol In Alcoholic Beverages Using A Flow Injection Analysis System Equipped With A Gas Diffusion Unit With A Microporous Poly(tetrafluoriethylene) Membrane"
Anal. Sci. 1990 Volume 6, Issue 4 Pages 541-546
H. OHURA, T. IMATO, Y. ASANO, S. YAMASAKI and N. ISHIBASHI

Abstract: The method involves the oxidation with K2Cr2O7 of ethanol permeating through a porous membrane, the reduction of unconsumed Cr2O72- with Fe2+ in a flow injection system, and the determination of the Fe3+ produced with a redox electrode. A diagram is presented of the flow injection manifold equipped with a gas diffusion separation unit. Results agreed with those obtained by a specific gravity method and by GC. The method is useful for application to alcoholic beverages owing to its high selectivity, high throughput, low cost and simplicity of operation.
Ethanol Potentiometry GC Gas diffusion Microporous membrane Redox Selectivity Heated reaction

"Determination Of Ethanol In Alcoholic Beverages By Gas Diffusion/flow Injection Analysis"
Bunseki Kagaku 1988 Volume 37, Issue 10 Pages T105-T108
Imato, T.;Ohura, H.;Asano, Y.;Yamasaki, S.;Ishibashi, N.

Abstract: The method involved use of a gas diffusion unit (illustrated), equipped with a poly(substituted acetylene) - polysiloxane copolymer membrane. Sample solution (140 µL) was injected into a carrier water stream, which was passed through one compartment of the gas diffusion unit at 70°C. Ethanol(I) diffused across the membrane, where it was absorbed by a carrier stream of water. This stream was mixed successively with ones of K2Cr2O7 solution, at 70°C, and of Fe(II) solution, and Fe(III) formed was determined by measurement of peak potential. Peak height was rectilinearly related to I concentration. in the range 5 to 30%. In the determination of 16% of I, the coefficient of variation (n = 6) was 1.9%. Sugars, amino-acids and carboxylic acids did not interfere. The method was applied in the analysis of sake, shochu and whisky.
Ethanol Potentiometry Gas diffusion Heated reaction Interferences Silicone membrane