Molybdovanadate reagent

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The molybdovanadate reagent is a solution containing both the molybdate and vanadate ions. It is commonly used in the determination of phosphate ion content. [1] [2] The reagent used contains ammonium molybdovanadate with the addition of a strong acid such as perchloric acid, sulfuric acid, or nitric acid. [3] It is used for purposes such as the analysis of wine, canned fruits and other fruit-based products such as jams and syrups. [4] [5]

Physical properties

The reagent appears as a clear, yellow liquid without odour. It is harmful if inhaled, a recognised carcinogen and can cause eye burns.

References

  1. ↑ Suzanne Nielsen (30 April 2003). Food Analysis. Springer Science & Business Media. pp. 196–7. ISBN   978-0-306-47495-8.
  2. ↑ Palgrave (28 June 1991). Fluid Fertilizer Science and Technology. CRC Press. p. 544. ISBN   978-0-8247-7703-6.
  3. ↑ https://shop.chemsupply.com.au/documents/0504SDS.pdf [ bare URL PDF ]
  4. ↑ Maynard Andrew Amerine; Maynard Alexander Joslyn (January 1970). Table Wines: The Technology of Their Production. University of California Press. pp. 760–1. ISBN   978-0-520-01657-6.
  5. ↑ Ike Jeon (16 December 1994). Analyzing Food for Nutrition Labeling and Hazardous Contaminants. CRC Press. pp. 186–7. ISBN   978-0-8247-9349-4.


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