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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 is ammonium molybdovanadate with the addition of 70% perchloric acid (sulfuric acid is also known to be used).[citation needed] It is used for purposes such as the analysis of wine, canned fruits and other fruit-based products such as jams and syrups.[3][4]

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. ^ 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.
  4. ^ Ike Jeon (16 December 1994). Analyzing Food for Nutrition Labeling and Hazardous Contaminants. CRC Press. pp. 186–7. ISBN 978-0-8247-9349-4.


source: http://en.wikipedia.org/wiki/Molybdovanadate_reagent