Copper and other metals in meat wer

Copper and other metals in meat were analysed by (Ybanez, Montoro, and Bueso 1983)
using both dry ashing and wet digestion with HNO2 and H2O2 , essentially there was not
any significant difference in the two methods of sample preparation. Samples analysed
included both cold and cooked ham; mortadella, Frankfurters and liver paste. Recoveries for
added metal for copper was found to be 100%. Copper determined in bovine liver standard
was 193  10 μg/g. The limit of detection for copper was determined as 0.17 μg/g. An
analysis of copper and zinc in meat and meat analogues was done by Schaefer et al (Schaefer
et al. 1979). Sample work up was carried out with nitric/perchloric acid digestion followed
by flame AA. The mean zinc content found in meat and meat analogues was 3.36 and 1.07
mg/100g respectively while the copper content was 0.09 and 0.32 mg/100 g in the same
product order. It can be seen that there is a contrast between the two metals in meat
products: zinc being higher is meat whereas copper is higher in the analogues. Work
undertaken by (Dalton and Malanoski 1969) determined copper and lead in meat ad meat
products but used dry ashing at 500oC for sample preparation unlike Schaefer’s group who
used wet digestion. Copper was found to be in the 1–5 ppm range.

ผลลัพธ์ (อังกฤษ) 2:

Copper and Other Metals in Meat were analyzed by (Ybanez, Montoro, and Bueso 1983rd)
using both Dry and Wet ashing Digestion with H2O2 and HNO2, essentially there was not
any significant difference in the Two methods of sample Preparation. Samples analyzed
included both cold and cooked ham; mortadella, Frankfurters and liver paste. Recoveries for
Copper was added for Metal Found to be 100%. Copper determined in standard bovine liver
was 193 ± 10 g / G. The limit of detection for copper was determined as 0.17 μg / g. An
Analysis of Copper and zinc in Meat and Meat analogues was done by Schaefer et al (Schaefer
et al. In 1979). Sample Work was carried out with up nitric / perchloric acid Digestion followed
by flame AA. Mean the zinc content Found in Meat and Meat analogues was 3:36 and one seven
mg / 100g respectively while the Copper content was 12:09 a.m. and 0:32 mg / 100 G in the Same
Order product. It Can be seen that there is a contrast between the Two Metals in Meat
Products: Meat whereas zinc is being Higher Higher Copper is in the analogues. Work
undertaken by (Dalton and the 1969th Malanoski) determined in Copper and Lead Ad Meat Meat
Products Dry ashing but used at 500oC for sample Preparation unlike Schaefer Group's Who
used Wet Digestion. Copper was found to be in the 1-5 ppm range.

ผลลัพธ์ (อังกฤษ) 3:

Copper and other metals in meat were analysed by (,, Ybanez Montoro and Bueso 1983).Using both dry ashing and wet digestion with HNO2 and H2O2 essentially there, was not.Any significant difference in the two methods of sample preparation. Samples analysed.Included both cold and cooked ham; mortadella Frankfurters and, liver paste. Recoveries for.Added metal for copper was found to be 100%. Copper determined in bovine liver standard.Was 193  10 thermal g / G. The limit of detection for copper was determined as 0.17 thermal g / G. An.Analysis of copper and zinc in meat and meat analogues was done by Schaefer et al (Schaefer.Et al. 1979). Sample work up was carried out with nitric / perchloric acid digestion followed.By flame AA. The mean zinc content found in meat and meat analogues was 3.36 and 1.07.Mg / 100g respectively while the copper content was 0.09 and 0.32 mg / 100 g in the same.Product order. It can be seen that there is a contrast between the two metals in meat.Products: zinc being higher is meat whereas copper is higher in the analogues. Work.Undertaken by (Dalton and Malanoski 1969) determined copper and lead in meat ad meat.Products but used dry ashing at 500oC for sample preparation unlike Schaefer s group who. "Used wet digestion. Copper was found to be in the 1 - 5 ppm range.