A study of isolation methods for fluorine in food products

The study here presented has been made in an effort to develop methods suitable for the isolation of fluorine as it occurs in food products, where the quantities concerned are 0.1 to 1.0 p.p.m., i.e., 0.0001 to 0.001 gram of fluorine in the presence of 1000 grams of other material, mostly organic nature.