Determination of mercury in fish sauces using diffusive gradients in thin films technique
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F19%3APU133464" target="_blank" >RIV/00216305:26310/19:PU133464 - 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 diffusive gradients in thin films technique
Original language description
Fish sauces are traditional flavorings that are used extensively in south-east Asia and whose production and consumption is constantly growing. Because fish of wild origin are often used to make fish sauces, it is important to control quality and safety of this products in terms of the contents of contaminants. In this work method for determination of total dissolved mercury in fish sauces, based on application of diffusive gradients in thin films technique (DGT) with sorption gel containing Purolite S924 resin, was validated.
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
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů