Reactivity tests other substances

Reactivity Tests. See under Compatibility of Explosives with other Substances in Vol 3, C461-L... 

Several collaborating laboratories (usually five participating laboratories) test the proposed substance using a variety of techniques. The relative reactivity or relative absorbance of the impurities present in a substance must be checked when a nonspecific assay method is employed, e.g. by colorimetry or ultraviolet spectrophotometry. It is particularly important to quantify the impurities when a selective assay is employed. In such a case, it is best to examine the proposed substance by as many methods as practicable, including, where possible, absolute methods. For acidic and basic substances, titration with alkali or acid is simple but other reactions which are known to be stoichiometric may be used. Phase solubility analysis and differential scanning calorimetry may also be employed in certain cases. 

If you are certain that NO water-reactive substances are present, then go to Question 10. If you are uncertain as to whether a material is water reactive, a chemist or other expert should be consulted or a simple test can be performed. For fire protection purposes, a material is considered water reactive if a gas or at least 30 cal/g of heat is generated when it is mixed with water (NFPA 704 2001), using a two-drop mixing calorimeter (Hofelich et al. 1994). Table 3.4 indicates some chemical categories susceptible to water reactivity. Table 3.5 lists some materials that react with water. These are not exhaustive lists. 

Other indices measure a secondary stage of oxidation, such as the anisidine value (ANV), pointing to formation of carbonyl compounds, capable of undergoing condensation reactions with p-anisidine, and the thiobarbituric acid reactive substance (TBARS) pointing to the presence of malondialdehyde (MDA) in particular. In biological systems, TBARS is of widespread use as a measure for the extent of oxidation damage. Another test for stability of oils to oxidation is based on the development of acidity as secondary product, for example, standards using the Rancimat equipment or a similar setup. 

It is often too expensive to have or maintain an inhouse descriptive sensory panel. Therefore, other ways of measuring flavor need to be developed. Off-flavor in many foods have been measured by using gas chromatography to assess the level of lipid volatiles associated with off-flavor development Chapters 5, 6, 9) such as hexanal or by direct chemical determination of thiobarbituric acid reactive substances Chapters 5, 6) as a marker of the degree of lipid peroxidation. A new method being tested for use in the assessment of food qu ity is impedance technology. This method is showing promise for use in the seafood industry Chapter 20),... 

---