Determination of lead, cadmium and nickel amount in pickled vegetables
This study is carried out to determine the concentration of lead, cadmium and nickel in pickled vegetables. Pickled Chinese mustard plant, pickled cabbage and pickled lettuce have been choose for this study. Samples are collected from local market around Kota Kinabalu. Two sample preparation meth...
| Main Author: | |
|---|---|
| Format: | Academic Exercise |
| Language: | English |
| Published: |
2008
|
| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/20532/1/Determination%20of%20lead.pdf |
| _version_ | 1796910005117517824 |
|---|---|
| author | Safni Jimat |
| author_facet | Safni Jimat |
| author_sort | Safni Jimat |
| collection | UMS |
| description | This study is carried out to determine the concentration of lead, cadmium and nickel in
pickled vegetables. Pickled Chinese mustard plant, pickled cabbage and pickled lettuce
have been choose for this study. Samples are collected from local market around Kota
Kinabalu. Two sample preparation methods are used in these studies which are dry ashing
method and wet digestion method. Finally, these samples are analyzed by using Flame
Atomic Absorption Spectroscopy (FAAS). The amount of lead and cadmium are higher
in sample prepared by wet digestion method. While the amount of nickel are higher in
sample prepared by dry ashing method. Pickled cabbage have higher amount for all metal
which are averagely 2.37 µg/g for cadmium, 20.54 µg/g for lead and 23.4 µg/g for nickel.
Whereas, pickled lettuce have the lowest amount for all metal which are averagely 0.72
µg/g for cadmium, 2.54 µg/g for lead and 7.45 µg/g for nickel. For pickled chinese
mustard plant, the amount of cadmium is averagely 2.11 µg/g, 14.07 µg/g for lead and
19.30 µg/g for cadmium. |
| first_indexed | 2024-03-06T02:58:00Z |
| format | Academic Exercise |
| id | ums.eprints-20532 |
| institution | Universiti Malaysia Sabah |
| language | English |
| last_indexed | 2024-03-06T02:58:00Z |
| publishDate | 2008 |
| record_format | dspace |
| spelling | ums.eprints-205322018-07-19T06:46:12Z https://eprints.ums.edu.my/id/eprint/20532/ Determination of lead, cadmium and nickel amount in pickled vegetables Safni Jimat QD Chemistry This study is carried out to determine the concentration of lead, cadmium and nickel in pickled vegetables. Pickled Chinese mustard plant, pickled cabbage and pickled lettuce have been choose for this study. Samples are collected from local market around Kota Kinabalu. Two sample preparation methods are used in these studies which are dry ashing method and wet digestion method. Finally, these samples are analyzed by using Flame Atomic Absorption Spectroscopy (FAAS). The amount of lead and cadmium are higher in sample prepared by wet digestion method. While the amount of nickel are higher in sample prepared by dry ashing method. Pickled cabbage have higher amount for all metal which are averagely 2.37 µg/g for cadmium, 20.54 µg/g for lead and 23.4 µg/g for nickel. Whereas, pickled lettuce have the lowest amount for all metal which are averagely 0.72 µg/g for cadmium, 2.54 µg/g for lead and 7.45 µg/g for nickel. For pickled chinese mustard plant, the amount of cadmium is averagely 2.11 µg/g, 14.07 µg/g for lead and 19.30 µg/g for cadmium. 2008 Academic Exercise NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/20532/1/Determination%20of%20lead.pdf Safni Jimat (2008) Determination of lead, cadmium and nickel amount in pickled vegetables. Universiti Malaysia Sabah. (Unpublished) |
| spellingShingle | QD Chemistry Safni Jimat Determination of lead, cadmium and nickel amount in pickled vegetables |
| title | Determination of lead, cadmium and nickel amount in pickled vegetables |
| title_full | Determination of lead, cadmium and nickel amount in pickled vegetables |
| title_fullStr | Determination of lead, cadmium and nickel amount in pickled vegetables |
| title_full_unstemmed | Determination of lead, cadmium and nickel amount in pickled vegetables |
| title_short | Determination of lead, cadmium and nickel amount in pickled vegetables |
| title_sort | determination of lead cadmium and nickel amount in pickled vegetables |
| topic | QD Chemistry |
| url | https://eprints.ums.edu.my/id/eprint/20532/1/Determination%20of%20lead.pdf |
| work_keys_str_mv | AT safnijimat determinationofleadcadmiumandnickelamountinpickledvegetables |