Trace analysis of lead and cadmium in seafoods by differential pulse anodic stripping voltammetry

A method for the simultaneous determination of cadmium and lead in sea foods is described. The sample is dry ashed in a muffle furnace elevating the temperature gradually up to 500°C. The ashed sample is treated with concentrated nitric acid, dried on a heating plate and returned to the muffle furn...

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Dades bibliogràfiques

Autors principals:	Sumera, Florentino C. (Autor), Verceluz, Francia P. (Autor), Kapauan, Paz A. (Autor)
Format:	Analytics
Idioma:	English
Publicat:	1979.
Matèries:	Chemistry. Fishes > Chemical composition. Minerals in the body > Fishes.
Accés en línia:	https://forms.gle/KZjBv7aRtY6jiL5E9