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dc.contributor.authorTabrizi, AB
dc.date.accessioned2018-08-26T08:29:30Z
dc.date.available2018-08-26T08:29:30Z
dc.date.issued2007
dc.identifier.urihttp://dspace.tbzmed.ac.ir:8080/xmlui/handle/123456789/51798
dc.description.abstractCloud point methodology was successfully used for the extraction of trace amounts of aluminium and zinc as a prior step to their determination by spectrofluorimetry. Aluminium and zinc react with 8-hydroxyquinoline in a surfactant solution yielding a hydrophobic complex, which then is entrapped in surfactant micelles. Optimization was performed of the variables affecting complexation and phase separation. Under the experimental conditions used, preconcentration of 25 ml of sample in the presence of 0.12% (v/v) Triton X-114 permitted the detection of 0.79 mu g l(-1) of aluminium and 1.2 mu g l(-1) of zinc, respectively. The relative standard deviation for five replicate determinations of aluminium and zinc at 40 and 100 mu g l(-1) concentration level, were 2.72 and 2.1%, respectively. Good recoveries in the range of 95-104% were obtained for spiked samples. The proposed method was applied to the determination of aluminium and zinc in different samples. (c) 2005 Elsevier Ltd. All rights reserved.
dc.language.isoEnglish
dc.relation.ispartofFOOD CHEMISTRY
dc.subjectcloud point extraction
dc.subjectaluminium
dc.subjectzinc
dc.subjectspectrofluorimetry
dc.subjectfoodstuffs
dc.titleCloud point extraction and spectrofluorimetric determination of aluminium and zinc in foodstuffs and water samples
dc.typeArticle
dc.citation.volume100
dc.citation.issue4
dc.citation.spage1698
dc.citation.epage1703
dc.citation.indexWeb of science
dc.identifier.DOIhttps://doi.org/10.1016/j.foodchem.2005.10.015


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