Abstract
The effects of sample preparation on the analysis of chromium in biological matter have been investigated using brewer's yeast as a test material. The apparent chromium content of the yeast as determined by flameless atomic absorption spectrometry was significantly higher after destruction of the organic matter with HNO3 in a closed pressure vessel than after wet-ashing in open vessels and after direct introduction of the sample into the graphite furnace. The results obtained by neutron activation analysis without any sample preparation, which corresponded to the atomic absorption values after digestion in the pressure vessel, showed that considerable errors arise in the other methods of sample treatment. Chromium analyses of dried and ashed yeast suggest that losses of volatile organic chromium compounds may occur during heating.
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