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Slurry atomization of vegetables for the electrothermal atomic absorption spectrometric analysis of lead and cadmium



Slurry atomization of vegetables for the electrothermal atomic absorption spectrometric analysis of lead and cadmium



Food Chemistry 50(3): 317-321



Slurry-ETAAS procedures for the rapid determination of lead and cadmium in vegetables are described. Fast-programme methodology, in which the drying and ashing stages are replaced by a single modified drying step, is used. Slurries are prepared in a 20% (v/v) ethanol medium using 0.1% ammonium dihydrogen-phosphate as a chemical modifier. The suspending medium also contains hydrogen peroxide to prevent the build-up of carbonaceous residue inside the atomizer. Platform atomization using 1800 degree C and 1700 degree C for lead and cadmium, respectively, permits calibration with aqueous standards. Results for two standard reference materials confirm the reliability of the procedures.

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Accession: 002493636

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DOI: 10.1016/0308-8146(94)90141-4


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