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DETERMINATION OF HEAVY METALS IN FOODS

Authors

  • Andijan State University

  • Andijan State University

  • Andijan State University

Keywords:

aqueous meat extract, mercury, cadmium, lead and iron ions, potentiometric titration and spectrophotometry, redox pair, equivalent point, ionomer potential, optical densities, UV spectra, calibration diagram.

Abstract

The article considers data on the solubilization of heavy metals in beef meat in the form of aqueous extracts, ensuring the complete separation of heavy metals in meat, potentiometric oximetric titration of the amount of mercury, cadmium, lead and iron in beef meat with a U-130 ion meter and spec -trophotometric determinations were evaluated on a spectrophotometer KFK-3.

Author Biographies

  • , Andijan State University

    Andijon davlat universiteti, kimyo kafedrasi professori, kimyo fanlari doktori

  • , Andijan State University

    Andijon davlat universiteti, kimyo kafedrasi katta o‘qituvchisi, k.f.f.d.(PhD)

  • , Andijan State University

    Andijon davlat universiteti, kimyo kafedrasi 2- kurs magistranti

References

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Published

2023-10-26

Issue

No. 2 (2023): Scientific journal of the Fergana State University (Exact and natural sciences)

Section

Chemistry

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Copyright (c) 2023 Scientific journal of the Fergana State University

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How to Cite

DETERMINATION OF HEAVY METALS IN FOODS. (2023). Scientific Journal of the Fergana State University, 29(2), 136. https://journal.fdu.uz/index.php/sjfsu/article/view/2391

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