Neutron activation analysis of cheese, eggs, fish, fowl and meats

被引：6
|
作者：
Zikovsky, L [1 ]
Soliman, K [1 ]
机构：
[1] Ecole Polytech, Inst Genie Nucl, Montreal, PQ H3C 3A7, Canada
来源：
JOURNAL OF RADIOANALYTICAL AND NUCLEAR CHEMISTRY | 2002年 / 251卷 / 03期
基金：
加拿大自然科学与工程研究理事会;
关键词：
Physical Chemistry; Inorganic Chemistry; Detection Limit; Activation Analysis; Neutron Activation;
D O I：
10.1023/A:1014811031616
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
The concentrations of Br, Ca, Cl, Cu, I, K, Mg, Na, Rb, S and Ti in 44 samples of cheese, eggs, fish. fowl and meats sold in Canada were determined with absolute instrumental neutron activation analysis. The procedure is fully computerized and incorporates one short irradiation and counting only. When an element was not detected, its detection limit was calculated. The nuclear interferences and blanks were taken into account. The nutritional significance of the results is discussed.
引用
收藏
页码：507 / 509
页数：3
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