Trace element analysis and microanalysis of silicate and carbonate rocks by flameless atomic absorption spectrophotometry

1973 ◽  
Vol 265 (4) ◽  
pp. 256-260 ◽  
Author(s):  
H. Heinrichs ◽  
J. Lange
Keyword(s):  
Trace Element ◽  
Atomic Absorption ◽  
Carbonate Rocks ◽  
Trace Element Analysis ◽  
Atomic Absorption Spectrophotometry ◽  
Element Analysis ◽  
Flameless Atomic Absorption ◽  
Absorption Spectrophotometry

Determination of Mercury in Food Products and Biological Fluids by Aeration and Flameless Atomic Absorption Spectrophotometry

1971 ◽  
Vol 54 (1) ◽  
pp. 206-210 ◽  
Author(s):  
Virginia A Thorpe
Keyword(s):  
Atomic Absorption ◽  
Biological Fluids ◽  
Food Products ◽  
Atomic Absorption Spectrophotometry ◽  
Good Precision ◽  
Flameless Atomic Absorption ◽  
Absorption Spectrophotometry ◽  
Wet Digestion ◽  
Mercury In Fish

Abstract This paper describes a simple, rapid modification of a method developed at the Fisheries Research Board of Canada for determining mercury in fish and other food products. Wet digestion and flameless techniques of atomic absorption spectrophotometry are used. Replicate analyses on different days showed good precision and samples spiked with known amounts of mercury showed adequate recovery.

Digestion of Fish Samples for Mercury Determination by Flameless Atomic Absorption Spectrophotometry

1976 ◽  
Vol 59 (3) ◽  
pp. 655-657 ◽  
Author(s):  
Isobel D Pearce ◽  
Robert R Brooks ◽  
Roger D Reeves
Keyword(s):  
Atomic Absorption ◽  
Atomic Absorption Spectrophotometry ◽  
Mercury Determination ◽  
Flameless Atomic Absorption ◽  
Absorption Spectrophotometry ◽  
Fish Samples

Abstract Methods of digestion of fish samples for mercury determination by flameless atomic absorption spectrophotometry have been investigated. Digestion in Teflon bombs, Kjeldahl flasks, or borosilicate test tubes gives comparable precisions and mercury recoveries. Because of their cost and effect in limiting productivity, Teflon bombs were considered unnecessary for analysis of fish samples. Experiments with cooked and uncooked fish samples have confirmed that no appreciable loss of mercury occurs during baking 30 min at 170°C.

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