DETERMINATION OF HEAVY METALS IN FOODS
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.
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