The Determination of Lead, Copper and Zinc In Wines by Atomic Absorption Spectroscopy

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Methods are described for the determination of Pb, Cu, and Zn in wine products. A lead lamp with demountable cathode is described as well as a new type of burner with an eight in, absorbing path and a slotted top. The temperature and height of the flame could be adjusted by means of an extra air current fed into the burner through the ordinary acetylene nozzle of a Zeiss atomizer. Heated air was used to atomize the solutions, and the efficiency of the burner was approximately 22%. Concentrated H2SO4 was used to dehydrate the samples before ashing at 500°C Recovery tests for lead were carried out at various temperatures. The results for lead are compared for a number of samples with those obtained by chemical analyses. Similar work is described for Cu and Zn. The coefficient of variation for Pb, Cu, and Zn was respectively 3.7%, 4.23%, and 4.11%. The results for Cu and Zn for a large number of wine samples are given.

Document Type: Research Article


Affiliations: 1: Department of Physics, University of Stellenbosch, Republic of South Africa 2: Department of Physics, University of Stellenbosch, Republic of South Africa; present address: National Physical Research Laboratory, Council for Scientific and Industrial Research, Pretoria, South Africa

Publication date: April 1, 1962

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