FACTORS IN THE DETERMINATION OF SODIUM, CALCIUM IRON AND COPPER IN SOME ANIMAL PRODUCTS

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dc.contributor.authorFADIRAN, AMOS OLUTOLA
dc.date.accessioned2014-02-05T10:00:33Z
dc.date.available2014-02-05T10:00:33Z
dc.date.issued1983-05
dc.descriptionA 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.en_US
dc.description.abstractABSTRACT 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.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/262
dc.language.isoenen_US
dc.subjectFACTORSen_US
dc.subjectDETERMINATIONen_US
dc.subjectSODIUM,en_US
dc.subjectCALCIUMen_US
dc.subjectIRON AND COPPERen_US
dc.subjectIN SOMEen_US
dc.subjectANIMAL PRODUCTSen_US
dc.titleFACTORS IN THE DETERMINATION OF SODIUM, CALCIUM IRON AND COPPER IN SOME ANIMAL PRODUCTSen_US
dc.typeThesisen_US
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