Abstract:
This work was carried out in the Khartoum state to investigate the presence of residual potassium bromate in bread .
20 different sample of bread were sampled from Khartoum and Omdurman Localities . The samples were analyzed using standard method for analysis . A freshly prepared 1% potassium iodide in 0.1N hydrochloric acid was used to develop the color. The result represented eleven samples (A,C,E,H,I,J,K,M,O,P,R) show no presence of potassium bromate .
A pure potassium bromate sample was used to generate a calibration curve for use colorimtric analysis . The absorbance of the sample were then converted to concentration using calibration curve . the least Quantity of potassium bromate detected was 5 mg/kg and the maximum quantity was 40 mg/kg .Which for with the permissible limits .
