Determination of Mercury in Fish Sauces using DGT Technique and TD-AAS
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F18%3APU129808" target="_blank" >RIV/00216305:26310/18:PU129808 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Determination of Mercury in Fish Sauces using DGT Technique and TD-AAS
Original language description
In this work the possibility to use the DGT technique for determination of mercury in fish sauces was studied. The preparation of a new sorption gel has been tested. After optimization of sorption gel preparation, this new gel was inserted into the plastic DGT sampling unit together with agarose diffusive gel and cellulose filter membrane and correct function of DGT technique was tested in model solution containing mercury and NaCl. Mass of mercury accumulated in sorption gel and mercury concentration in model solution was analyzed by TD-AAS. After validation of DGT technique this technique was used for determination of mercury in fish sauces.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
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OECD FORD branch
10406 - Analytical chemistry
Result continuities
Project
<a href="/en/project/LO1211" target="_blank" >LO1211: Materials Research Centre at FCH BUT- Sustainability and Development</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů