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A simple classical wet digestion technique for the determination of total mercury in fish tissue by cold vapour atomic absorption spectrometry in a low technology environment

Four classical wet digestion procedures for the determination of mercury (Hg) by cold vapour atomic absorption spectrometry in fish tissue were investigated with the aim of selecting and optimizing the most convenient and inexpensive for use in a low technology environment. A mixture of H2O, HNO3, HClO4 and H2SO4 or a mixture of HCl, HNO3, HClO4 and H2SO4 was used for the digestion in two different vessels namely thick walled long neck 50 ml volumetric flask and 50 ml 26 mm x 200 mm pyrex test tube. The effect of temperature and time on the digestion efficiency of the mixture...

Authors:   R.B., Voegborlo , A.A., Adimado
Journal:   Food Chemistry
Year:   2010
DOI:   10.1016/j.foodchem.2010.04.059
Publication date:   01-May-2010
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