Browsing by Author "Ojeda Armijos, Segundo Javier"

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    Validación del método de cuantificación simultánea de conservantes y cafeína presentes en bebidas azucaradas por espectroscopía ultravioleta en la provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-03) Ojeda Armijos, Segundo Javier; Pérez Aldas, Lander Vinicio
    Sorbic acid and benzoic acid are used as preservatives, in order to avoid the presence of microorganisms in sugary drinks. Instead, caffeine acts on the nervous system, which is why it is used as a stimulant. However, the excessive use of preservatives and caffeine in sugary drinks can cause health problems in consumers, so it is important to know the concentrations present in the samples of Coca Cola Light, 220V and Monster, which must be within the values established by the NTE INEN-CODEX 192, INEN 1101 and INEN 2411 standards. The validation of the spectrophotometric method was carried out in the LACONAL laboratory, using the 60S EVOLUTION equipment, implementing the standard addition method, preparation of calibration curves and application of analytical parameters such as precision, repeatability, reproducibility, accuracy, linear range, working range and sensitivity detailed in the Eurachem guide. The analytical parameters had the acceptance criteria, through the application of the Fisher and t-Student test, the percentage Absolute Error, the Relative Error and the Horwitz CV. Finally, the uncertainty of: repeatability and reproducibility, the verification of the spectrophotometric equipment, these uncertainty values allow the combined uncertainty calculation, which is used to obtain the expanded uncertainty where the maximum value was more less 2, 49 mg for ml. A maximum value of the percentage of expanded uncertainty of 5.77, was obtained, which is less than the established 30 percent.