Validation of Total Mercury in Marine Sediment and Biological Samples, Using Cold Vapour Atomic Absorption Spectrometry

Determination of total mercury in biological tissues by flow injection cold vapour generation atomic absorption spectrometry following tetramethylammonium hydroxide digestion.

A simple, rapid and reliable method was developed for the determination of total mercury in biological samples. Samples were solubilized using tetramethylammonium hydroxide (TMAH). The organically bound mercury was cleaved and converted to inorganic mercury by on-line addition of KMnO4. The decomposed mercury together with inorganic mercury originally present in samples was determined by flow i...

Determination of total mercury in bauxite and bauxite residue by flow injection cold vapour atomic absorption spectrometry

Determination of mercury in rice by MSFIA and cold vapour atomic fluorescence spectrometry.

In the present paper the use of a MSFIA system for determination of mercury in rice by cold vapour atomic fluorescence spectrometry (CV AFS) is proposed. The sample digestion is performed in a microwave oven using nitric acid and hydrogen peroxide. The experimental conditions for vapour generation were determined using a full two-level factorial design involving the following factors: nitric ac...

Automated continuous monitoring of inorganic and total mercury in wastewater and other waters by flow-injection analysis and cold-vapour atomic absorption spectrometry

An automated continuous monitoring system for the determination of inorganic and total mercury by flow-injection analysis followed by cold-vapour atomic absorption spectrometry is described. The method uses a typical flow-injection manifold where digestion and reduction of the injected sample takes place. Mercury is removed by aeration from the flowing stream in a specially designed air-liquid ...

Analysis of Total Mercury in Chinese Spice Mixtures using Flow Injection Cold Vapor Atomic Absorption Spectrophotometry

Spices are often used as dietary components to improve color, aroma, palatability and acceptability of food. Most spices are fragrant, aromatic and pungent.1 Spices and herbs, grown widely in various regions of the world, have been used for several purposes since ancient times – in folk medicine as antiscorbutic, antispasmodic, tonic, carminative agents against bronchitis, ulcers and as diureti...