1. Sulpher Dioxide in Foods ■ Sulfuring: The process by which sulfite is applied to food. The sulfite in diet occurs mainly as food preservative.

2. Sulpher Dioxide in Foods ■ Application of Sulfuring in food industry: 1.As antimicrobial agents. 2.To preserve colors of various products. 3.Preserve dried fruits.

3. Sulpher Dioxide in Foods ■ The source of sulfite additives include: 1. ► Na 2 S 2 O 5 ► CaH 2 O 6 S 2 ► KHSO 3 ► NH4 bisulfite. 2. Exposure to fumes of burning sulfer.

4. Sulpher Dioxide in Foods ■ Preservative Toxicity: Preservative reacts with sulfydryl groups, aldehyde, ketone, enzyme bound NAD- FAD. Preservative reacts with thiamine in food People suffering asthma cannot tolerate sulfite

5. *Principle NaOH I 2 + H 2 SO 4 SO 2 S 2 O 3 Blue starch

6. 50 ml grape juice 25 ml 0.1N NaOH Starch Occasional Shaking 10 ml (1:3) H 2 SO 4 60 30 15 45 5 10 20 2535 40 50 55 15 min 0.002N Iodine sol.

7. * Calculations 1L (1 N) of 2eq I = Mwt of SO 2 1 L (1N) of 2eq = 64 g of SO 2 1ml (0.002N) I = 64 1000 X 500 X 2 1ml (0.002N) I = 0.000064 g of SO 2 No. of gm of SO2 present in sample = X ml x 0.000064 1 G% of sulpher dioxide in grape juice = X ml x 0.000064 x 100 50 Samar A. Damiati