Determination of Vanadium in Food Samples by Cloud Point Extraction and Graphite Furnace Atomic Absorption Spectroscopy

Food Analytical Methods

Volumn 5, Issue 3, 2012, Pages 359-365

  Filik, Hayati ^a   Aksu, Duygu ^a  

^a ISTANBUL UNIVERSITY   (Turkey)

Author keywords

2 (2 thiazolylazo) p cresol; Atomic spectroscopy; Cloud point extraction; Food analysis; Vanadium determination

Indexed keywords

ASCORBIC ACIDS; ATOMIC ABSORPTION SPECTROSCOPY; CALIBRATION CURVES; CLOUD POINT EXTRACTIONS; CLOUD POINT PHENOMENON; FOOD ANALYSIS; FOOD SAMPLES; GRAPHITE FURNACE ATOMIC ABSORPTION SPECTROMETRY; GRAPHITE FURNACES; LIMIT OF DETECTION; LINEAR RANGE; OPTIMAL CONDITIONS; P-CRESOL; PRE-CONCENTRATION; RELATIVE STANDARD DEVIATIONS; TERNARY COMPLEX; TRITON X-100; WATER SAMPLES;

ATOMIC SPECTROSCOPY; KETONES; OPTIMIZATION; ORGANIC ACIDS;

VANADIUM COMPOUNDS;

LYCOPERSICON ESCULENTUM;

EID: 84860490148     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-011-9254-9     Document Type: Article

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