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34.1.

10
AOAC Official Method 931.06
Phosphorus (Total)
(P2O5) in Eggs
First Action 1931
Final Action
A. Preparation of Test Solution
(a) Liquid eggs.—From well-mixed test portion, 925.29(a) or (b)
(see 34.1.01), accurately weigh, by difference, into 250 mL Pyrex
beaker, ca 2 g yolks, 4 g whole eggs, or 10 g whites. Record weight to
nearest 0.0001 g. Add 20 mL 10% Na2CO3 (w/v) solution and evap-
orate to dryness on hot plate or in oven overnight at 100–105°C.
Transfer beaker while hot to furnace at 500°C for 1 h. Cool, add few
drops H2O, break up residue with flat-end glass rod, and cover
beaker with watch glass; slowly add 10 mL HNO3 (1 + 3) while stir-
ring, mix, wash watch glass, and filter, collecting filtrate in 300 or
500 mL Erlenmeyer. Thoroughly wash charred material and filter
with H2O.
(b) Dried eggs.—Transfer 1 g well-mixed test portion, 925.29(c)
(see 34.1.01), to 150 mL Pyrex beaker, add 20 mL 10% Na2CO3
(w/v) solution, and evaporate to dryness on hot plate or in oven over-
night at 100–105°C. Transfer beaker while hot to furnace at 500°C
for 1 h. Cool, add few drops water, break up residue with flat-end
glass rod, and cover beaker with watch glass; slowly add 10 mL ni-
tric acid (1 + 3) while stirring, mix, wash watch glass, and filter, col-
lecting filtrate in 300 or 500 mL Erlenmeyer flask. Thoroughly wash
charred material and filter with water.
B. Determination
Determine P2O5 in prepared filtrate as in 964.06B (see 4.8.13), us-
ing 40–50 mL molybdate solution. Report as total P2O5.
References: JAOAC 14, 416(1931); 16, 298(1933).

© 2000 AOAC INTERNATIONAL

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