A comparison of three activation analysis methods for iodine determination in foodstuffs.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61389005%3A_____%2F01%3A49010038" target="_blank" >RIV/61389005:_____/01:49010038 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
A comparison of three activation analysis methods for iodine determination in foodstuffs.
Original language description
Activation analysis methods based on the nuclear reactions .sup.127 I(n..tau.).sup.128 I, .sup.127 I(n,2n).sup.126 I and .sup.127 I(.tau.,n).sup.126 I were tested in terms of detection limits, accuracy and precision, and applicability for iodine determination at various levels in foodstuffs. Both nondestructive and radiochemical modes were employed using one of the two separation procedures developed (alkaline-oxidative fusion and iodine separation either by extraction of elemental iodine in chloroformor Agl precipitation).The lowest iodine detection limit of 1 ng.g-1 was achievedby employing the first nuclear reaction followed by separaration of elemental iodine. Accuracy and precision of the procedures developed at largely different iodine levels were proved by analyses of biological reference materials having composition similar to thet of various food items.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
BG - Nuclear, atomic and molecular physics, accelerators
OECD FORD branch
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Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2001
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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