[Modification of a method for determining nitrates in food products].
1986
M A Rooma, and
N S Kalashnikova
UI
MeSH Term
Description
Entries
D007202
Indicators and Reagents
Substances used for the detection, identification, analysis, etc. of chemical, biological, or pathologic processes or conditions. Indicators are substances that change in physical appearance, e.g., color, at or approaching the endpoint of a chemical titration, e.g., on the passage between acidity and alkalinity. Reagents are substances used for the detection or determination of another substance by chemical or microscopical means, especially analysis. Types of reagents are precipitants, solvents, oxidizers, reducers, fluxes, and colorimetric reagents. (From Grant & Hackh's Chemical Dictionary, 5th ed, p301, p499)
Indicator,Reagent,Reagents,Indicators,Reagents and Indicators
D009566
Nitrates
Inorganic or organic salts and esters of nitric acid. These compounds contain the NO3- radical.
Nitrate
D010084
Oxidation-Reduction
A chemical reaction in which an electron is transferred from one molecule to another. The electron-donating molecule is the reducing agent or reductant; the electron-accepting molecule is the oxidizing agent or oxidant. Reducing and oxidizing agents function as conjugate reductant-oxidant pairs or redox pairs (Lehninger, Principles of Biochemistry, 1982, p471).
Redox,Oxidation Reduction
D005504
Food Analysis
Measurement and evaluation of the components of substances to be taken as FOOD.