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2011-Sustainable Industrial Processing Summit
|Publisher:||Flogen Star OUTREACH|
|ISSN:||2291-1227 (Metals and Materials Processing in a Clean Environment Series)|
This work was related to the estimation of formaldehyde in the dairy products by UV-Visible Spectroscopy, using chromotropic acid as the coloring agent. . It’s the quantative analysis to estimate the %age of formaldehyde in different samples. According to the results, the highest amount of formaldehyde was present in powdered milk and the least %age of formaldehyde was present in butter and margarine. Formaldehyde can cause many disorders, it may cause irritation of the upper respiratory track and in eyes, coughing, chest tightness, pulmonary infections, throat swelling, chemical burns of the lungs and its also carcinogenic in nature so ultimately leads to death.i had taken these dairy products for analysis.Sample of liquid milk. Sample of khoya.Sample of powder milk Sample of ice cream.Sample of ream. Sample of yogurt.Sample of whitener.(tea milk) Sample of cheese.Sample of margarine. Sample of butter.