高锰酸盐指数测定的影响因素

高锰酸盐指数值得测定影响因素较多,本文从反应酸度和加热时间两个方面进行研究。结果表明:相同加热时间内,高锰酸盐指数测定值随反应酸度的增大而增大;同一酸度情况下,高锰酸盐指数测定值随加热时间的延长而加大。基于这两个前提,在增加酸度、缩短加热时间的条件下进行高锰酸盐指数的测定,结果表明:加入5ml浓硫酸,水浴加热15分钟,测得的值和国标GB/T11892-1989酸性法测定结果无明显差异。

Many factors can influence Determination of permanganate Index ,this Paper studied on the reaction acidity and heating time, the result shows that determination of permanganate Index increase along with the increase of the reaction acidity within the same heating time, determination of permanganate Index increase with the extension of heating time within the same acidity condition. Based on the two preconditions, in the condition of increasing the acidity and shorten the heating time,the result of determination of permanganate Index shows that, adding 5ml concentrated sulfuric acid with 15 minutes water-bath heating, there is no obvious difference between the measuring value and the national standard GB/T11892-1989 determination results acid method.