Alcoholic Beverages
What is the easiest way to detect the presence of (unwanted) of methanol in alcoholic beverages?
Can someone explain the simpler procedure for detecting unwanted higher than normal (toxic), the presence of methanol in distilled spirits such as brandy, rum, whiskey, vodka, etc?
The usual method for this analysis is gas chromatography. simple wet chemistry tests for non-primary alcohols difference between methanol and ethanol. Measurements of properties such as density, refractive index, or the boiling point do not have the appropriate accuracy.
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