AbstractA method is presented which determines the bromide ion content of foodstuffs using a bromide specific ion electrode. For low levels of bromide (<10 mg/kg) or for accurate work, bromide was extracted from the ground commodity with water and then separated from interfering compounds by ion‐exchange chromatography before estimation. Alternatively, bromide ion can be estimated approximately by direct measurement on the aqueous extracts after heating to denature proteins. The method was checked against three standard methods of bromide estimation in foods, using wheat that had been repeatedly fumigated with methyl bromide. The equipment required is inexpensive and can be adapted for field use. The method has been used to determine the bromide and chloride contents that occur naturally in wheat, maize, copra, soya beans and sorghu
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