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Abstract
AbstractTwo methods for determination of lead in frying oils by direct current plasma‐atomic emission spectrometry were investigated. The first method is based on the formation of an oil‐water emulsion followed by aspiration of the sample directly into the plasma. The second method involves extraction of lead from oil into an aqueous ethylene diamine tetraacetic acid phase before measurement. The methods were applied to the determination of lead in used frying oil samples collected from different parts of Cairo, Egypt.
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