Residues of prophylactics in animal products. Part III. The determination of carbarsone in poultry meat

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Abstract
A method for the determination of carbarsone in poultry meat is described. The carbarsone is extracted from the sample with methanol and, after clean-up on an ion-exchange column, hydrolysed to arsanilic acid with sodium hydroxide. The arsanilic acid is diazotised, coupled with 2-aminoethyl-1-naphthylamine and determined spectrophotometrically.

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