Spectrophotometric analysis of saccharin in instant tea products / Muhammad Nuaim Rifqi Roslaili

• Main Author: Roslaili, Muhammad Nuaim Rifqi
• Format: Student Project
• Language: English
• Published: 2019
• Subjects: Spectroscopy; Organic chemistry; Analytical chemistry
• Online Access: http://ir.uitm.edu.my/id/eprint/45200/1/45200.pdf; http://ir.uitm.edu.my/id/eprint/45200/

Saccharin is one of the most well-known artificial sweeteners that widely used since a long time ago. Saccharin is commonly used as sweeteners to replace sugar in foods and beverages as it is 300-400 times sweeter than sugar. The presence of saccharin that exceeds the permitted level of 80 mg L-1 fo...