Abstract
A flame atomic absorption spectrometric procedure for determining the iron, manganese, calcium and magnesium contents of slurries prepared from vegetables is described. Samples were first submitted to a mild calcination step and then suspensions were prepared and introduced into an air-acetylene flame using a simple flow-injection manifold. The calibration of iron, zinc and manganese was carried out using either aqueous standards of a flow-injection sample-to-standard additions method applicable to suspensions. The calcium and magnesium contents were too high for the direct introduction of the slurries into the flame and so an on-line dilution system was used. Excellent agreement was found between the results of the slurry-based procedures and those obtained by an alternative method involving calcination and dissolution in acid. The reliability of the approach was confirmed by analysing two certified reference materials.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
