Collaborative study of a method for determining lead in plant and animal products
Hoover, W.L.
Journal - Association of Official Analytical Chemists 55(4): 737-740
1972
ISSN/ISBN: 0004-5756 PMID: 5056222 Document Number: 55693
A method for the determination of lead in food products was collaboratively studied. The method involves co-precipitation of lead with strontium sulphate, conversion to carbonate, dissolution in nitric acid, and determination by atomic absorption spectrophotometry. Eight collaborating laboratories reported analytical results for 24 test samples. Results indicated that the systematic error was essentially the same as the random error at the 99% level. Acceptable coefficients of variation were observed. The method has been adopted for the determination of lead in food. [There is another paper on lead determination by R.J.Gajan & D.Larry, pp.727-736 of the same journal.].