"Atomic Absorption Spectroscopy" ed. by Muhammad Akhyar Farrukh

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"Atomic Absorption Spectroscopy" ed. by Muhammad Akhyar Farrukh

"Atomic Absorption Spectroscopy" ed. by Muhammad Akhyar Farrukh
ITexLi | 2012 | ISBN: 9533078170 9789533078175 | 268 pages | PDF | 12 MB

This volume is an analytical technique used for the qualitative and quantitative determination of the elements present in different samples like food, nanomaterials, biomaterials, forensics, and industrial wastes. The main aim of this book is to cover all major topics which are required to equip scholars with the recent advancement in this field.

The book is divided into 12 chapters with an emphasis on specific topics. The first two chapters introduce the reader to the subject, it's history, basic principles, instrumentation and sample preparation. Chapter 3 deals with the elemental profiling, functions, biochemistry and potential toxicity of metals, along with comparative techniques. Chapter 4 discusses the importance of sample preparation techniques with the focus on microextraction techniques. Keeping in view the importance of nanomaterials and refractory materials, chapters 5 and 6 highlight the ways to characterize these materials by using AAS. The interference effects between elements are explained in chapter 7. The characterizations of metals in food and biological samples have been given in chapters 8-11. Chapter 12 examines carbon capture and mineral storage with the analysis of metal contents.

1 Atomic Absorption Spectrometry (AAS)
2 State-of-the-Art and Trends in Atomic Absorption Spectrometry
3 Elemental Profiling: Its Role and Regulations
4 Microextraction Techniques as a Sample Preparation Step for Metal Analysis
5 Application of Atomic Absorption for Determination of Metal Nanoparticles in Organic-Inorganic Nanocomposites
6 Flame Spectrometry in Analysis of Refractory Oxide Single Crystals
7 Interference Effects of Excess Ca, Ba and Sr on Mg Absorbance During Flame Atomic Absorption Spectrometry: Characterization in Terms of a Simplified Collisional Rate Model
8 Nutritional Metals in Foods by AAS
9 Comparative Assessment of the Mineral Content of a Latin American Raw Sausage Made by Traditional or Non-Traditional Processes
10 Analysis of High Solid Content in Biological Samples by Flame Atomic Absorption Spectrometry
11 Mineral Content and Physicochemical Properties in Female Rats Bone During Growing Stage
12 Activation of Bentonite and Talc by Acetic Acid as a Carbonation Feedstock for Mineral Storage of CO2

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