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[9005-38-3].
-D-mannuronic acid residues linked so that the carboxyl group of each unit is free while the aldehyde group is shielded by a glycosidic linkage. It contains not less than 90.8 percent and not more than 106.0 percent of sodium alginate of average equivalent weight 222.00, calculated on the dried basis.
61
—
The total bacterial count does not exceed 200 cfu per g, and the tests for Salmonella species and Escherichia coli are negative.
731—
Dry it at 105
for 4 hours: it loses not more than 15.0% of its weight.
561—
Proceed as directed for Total Ash under Methods of Analysis, carefully igniting about 3 g, accurately weighed, in a tared platinum dish, until the residue is thoroughly carbonized (about 5 minutes), and then igniting in a muffle furnace at a temperature of 800 ± 25 until the carbon is completely burned off (approximately 75 minutes): between 18.0% and 27.0% of ash is found, calculated on the dried basis.
211:
1.5 ppm.
251—
Add 1.0 g to 20 mL of nitric acid in a 250-mL conical flask, mix, and heat carefully until the Sodium Alginate is dissolved. Continue the heating until the volume is reduced to about 7 mL. Cool rapidly to room temperature, transfer to a 100-mL volumetric flask, and dilute with water to volume. A 50.0-mL portion of this solution contains not more than 5 µg of lead (corresponding to not more than 0.001% of Pb), 15 mL of ammonium citrate solution, 3 mL of potassium cyanide solution, and 0.5 mL of hydroxylamine hydrochloride solution being used for the test. After the first dithizone extractions, wash the combined chloroform layers with 5 mL of water, discarding the water layer and continuing in the usual manner by extracting with 20 mL of 0.2 N nitric acid.
231—
Conduct the ignition in a platinum crucible, and use nitric acid in place of sulfuric acid to wet the test specimen: the limit is 0.004%.
467:
meets the requirements.
311, using about 250 mg of Sodium Alginate, accurately weighed. Each mL of 0.2500 N sodium hydroxide consumed is equivalent to 27.75 mg of sodium alginate.