FACTORS IN THE DETERMINATION OF SODIUM, CALCIUM IRON AND COPPER IN SOME ANIMAL PRODUCTS
FACTORS IN THE DETERMINATION OF SODIUM, CALCIUM IRON AND COPPER IN SOME ANIMAL PRODUCTS
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Date
1983-05
Authors
FADIRAN, AMOS OLUTOLA
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Abstract
ABSTRACT
The levels of the essential minerals, Calcium,
Iron, Copper and Sodium in some canned mackerels, beefs
and sardines and crayfish samples have been estimated
after wet digestion using an atomic absorption
spectrophotometer and a flame photometer. The effects
of heating time and temperature during wet digestion on
the levels of minerals obtained were also studied, and
the influence of sample size on the amounts of calcium
and iron elucidated. The levels of minerals found are
generally in agreement with those quoted in the
literature for similar samples.
For Calcium and Sodium, the maximum mineral contents
obtained for each sample decrease with increase in
digestion temperature in the order 80 > 100 > 1120°C, and
generally for calcium with increase in sample size.
The mackerels and crayfish show a decrease of the maximum
iron content with increase in temperature, while the
beefs and sardines tend to show an increase in iron
content obtained. For copper there is also a general
decrease of maximum content with increase in temperature
except for the mackerels and one of the beef samples.
The maximum iron contents also tend to decrease with
increase in sample size.
Description
A THESIS SUBMITTED TO THE POSTGRADUATE SCHOOL,
AHMADU BELLO UNIVERSITY IN PARTIAL FULFILLMENT
OF THE REQUIREMENTS FOR THE DEGREE OF MASTER
OF SCIENCE IN ANALYTICAL CHEMISTRY.
Keywords
FACTORS, DETERMINATION, SODIUM,, CALCIUM, IRON AND COPPER, IN SOME, ANIMAL PRODUCTS