{'fraction_non_alphanumeric': 0.024844720496894408, 'fraction_numerical': 0.015527950310559006, 'mean_word_length': 5.2387096774193544, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Differential pulse polarographic determination of sulfites in foods: collaborative study.

A differential pulse polarographic (DPP) method for the determination of "free" and "total" sulfite in foods was collaboratively studied by 8 laboratories. The collaborators analyzed blind duplicate samples of shrimp, orange juice, peas, dried apricots, and dehydrated potatoes. Collaborators also analyzed the same samples spiked with sulfites at 2 levels, which ranged from 10 to 1100 micrograms added SO2/g. The variability of free SO2 results was excessive for quantitative analysis, but the method can be used for qualitative detection of free SO2. The method for total SO2 determination was suitable for as low as approximately 10 micrograms/g. Recoveries are comparable to those for the official Monier-Williams method at high levels and are superior at low levels. The method has been adopted official first action for determination of total SO2 in the foods studied.