![]() ![]() These are the main mineral constituents in bone. Calcium and PhosphorusĬalcium and P are two minerals that work hand in hand. Some of these minerals work together, while others work independently. These are calcium (Ca), phosphorus (P), magnesium (Mg), sulfur (S), sodium (Na), chlorine (Cl) and potassium (K). There are seven macro minerals that need to be analyzed and balanced within a cow’s diet. This article will focus on macro minerals. The macro minerals are required as a percent of the diet dry matter, while micro minerals or trace minerals are required in ppm (parts per million). Minerals are divided into two groups based on the quantity of the mineral required by the cow: macro minerals and micro minerals (trace minerals). There is value in analyzing your mineral program to determine if modifications need to be made to improve cattle health and performance. Without appropriate balance of minerals, cows may not perform as desired or could exhibit detrimental effects. Mineral nutrition is vital to overall cow performance. Wang J (2000) Analytical electrochemistry, 2nd edn.Originally written by Adele Harty, former SDSU Extension Cow/Calf Field Specialist. J Agric Food Chem 43:1824–1827Ĭovington AK (ed) (1980) Ion selective electrode methodology. American Public Health Association, American Water Works Association, Water Environment Federation, Washington, DC, pp 2–37 to 2–39Ĭarpenter C, Clark E (1995) Evaluation of iron methods used in meat iron analysis and iron content of raw and cooked meats. National Academy Press, Washington, DCĮaton AD, Clesceri LS, Rice EW, Greenburg AE (eds) (2005) Standard methods for the examination of water and wastewater, 21st edn. National Academy Press, Washington, DCįood and Nutrition Board, Institute of Medicine (2002) Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. National Academy Press, Washington, DCįood and Nutrition Board, Institute of Medicine (2000) Dietary reference intakes for vitamin C, vitamin E, selenium, and carotenoids. AOAC International, Arlington, VAįood and Nutrition Board, Institute of Medicine (1997) Dietary reference intakes for calcium, phosphorus, magnesium, vitamin D, and fluoride. Sullivan DM, Carpenter DE (eds) (1993) Methods of analysis for nutritional labeling. Freeman and Co., New YorkĪOAC International (2007) Official methods of analysis, 18th edn., 2005 Current through revis(On-line). Harris DC (1999) Quantitative chemical analysis, 5th edn. Skoog DA, West DM, Holler JF, Crouch SR (2000) Analytical chemistry: an introduction, 7th edn. Longman Scientific and Technical, Essex, England Kirk RS, Sawyer R (1991) Pearson’s composition and analysis of foods, 9th edn. Schwendt G (1997) The essential guide to analytical chemistry. This process is experimental and the keywords may be updated as the learning algorithm improves. These keywords were added by machine and not by the authors. For analytical requirements for specific foods see the Official Methods of Analysis of AOAC International (5) and related official methods (6). Slight modifications of these traditional methods are often needed for specific foodstuffs to minimize interferences or to be in the range of analytical performance. For additional examples of traditional methods refer to references (1–6). Procedures for analysis of minerals of major nutritional or food processing concern are used for illustrative purposes. Additionally, traditional methods often form the basis for rapid analysis kits (e.g., Quantab ® for salt determination) that are increasingly in demand. Traditional methods generally require chemicals and equipment that are routinely available in an analytical laboratory and are within the experience of most laboratory technicians. The traditional methods that will be described have maintained widespread usage in the food industry despite the development of more modern instrumentation such as atomic absorption spectroscopy and inductively coupled plasma-atomic emission spectroscopy (Chap. However, these latter two methods will not be covered because they currently are used little in the food industry. Other traditional methods of mineral analysis include gravimetric titration (i.e., insoluble forms of minerals are precipitated, rinse, dried, and weighed) and redox reactions (i.e., mineral is part of an oxidation–reduction reaction, and product is quantitated). This chapter describes traditional methods for analysis of minerals involving titrimetric and colorimetric procedures, and the use of ion selective electrodes. ![]()
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