The molybdovanadate reagent is a solution containing both the

molybdate In chemistry, a molybdate is a compound containing an oxyanion with molybdenum in its highest oxidation state of +6: . Molybdenum can form a very large range of such oxyanions, which can be discrete structures or polymeric extended structures, ...

and

vanadate In chemistry, a vanadate is an anionic coordination complex of vanadium. Often vanadate refers to oxoanions of vanadium, most of which exist in its highest oxidation state of +5. The complexes and are referred to as hexacyanovanadate(III) and no ...

ions. It is commonly used in the determination of phosphate ion content. The reagent used contains ammonium molybdovanadate with the addition of a strong acid such as

perchloric acid Perchloric acid is a mineral acid with the formula H Cl O4. It is an oxoacid of chlorine. Usually found as an aqueous solution, this colorless compound is a stronger acid than sulfuric acid, nitric acid and hydrochloric acid. It is a powerful oxid ...

sulfuric acid Sulfuric acid (American spelling and the preferred IUPAC name) or sulphuric acid (English in the Commonwealth of Nations, Commonwealth spelling), known in antiquity as oil of vitriol, is a mineral acid composed of the elements sulfur, oxygen, ...

, or nitric acid.https://shop.chemsupply.com.au/documents/0504SDS.pdf It is used for purposes such as the analysis of

wine Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made f ...

, canned fruits and other fruit-based products such as

jam Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by the meth ...

s and

syrup In cooking, syrup (less commonly sirup; from ; , beverage, wine and ) is a condiment that is a thick, viscous liquid consisting primarily of a Solution (chemistry), solution of sugar in water, containing a large amount of dissolved sugars but ...

Physical properties

The reagent appears as a clear, yellow liquid without odour. It is harmful if inhaled, a recognised

carcinogen A carcinogen () is any agent that promotes the development of cancer. Carcinogens can include synthetic chemicals, naturally occurring substances, physical agents such as ionizing and non-ionizing radiation, and biologic agents such as viruse ...

and can cause eye burns.

References

Reagents Analytical chemistry Food science {{analytical-chem-stub