Water Soil Vegetables Milk Meat Eggs

HNO3:HCL 3: 1 HNO3:HCL 3: 1 3 g Dry ashed milk HNO#

Add HNO3 batch wise Add HNO3 batch wise 2ml
Sipter phd thesis Sipter phd thesis
H2O2 peroxide oxidation Chen et al Abdul khaliq HNO3 : Abdul khaliq HNO3 :
HNO3 : HCLO4 ( 9:1) HCLO4 (1:1) HCLO4 (1:1)
Chen et al 1ML MILK: 10 ML HNO3 10 ml of analytically pure
HNO3: HCLO4 (9:1) concentrated H2O2 and 20
ml of analytically pure
concentrated HNO3 were
added, and solutions were
hold overnight;
Bibi et al. Bibi et al. 1ML MILK : 10 ML Two grams of each sample
H2SO4 : H2O2 (8ml : 4 H2SO4 : H2O2 (4ml : 2 HNO3 were digested with 7 ml of
ml) 2:1 ml) 2:1 AFTER 5 ML HCLO4 HNO3 70% in microwave
digestion system and
diluted to 25 ml with
deionized water
Kumar et al Kumar et al 1ML MILK : 10 ML Five grams of each egg-
HNO3 : HCLO4 (2:1) HNO3 : HCLO4 (2:1 HNO3 white sample was weighted
AFTER 5 ML HCLO4 by a digital analytical
HNO3:HCLO4 1:1 HNO3:HCLO4 1:1 10 ml milk : 5 ml HNO3 balance with ± 0.0001 g
5ml H202 precision and then was
HNO3:HCLO4:H2SO4 HNO3 : HCLO4 (5:1) 1ml milk 4 ml HNO3 : 2 added to a beaker
(5:1:1) ml H2O2 containing a volume of 5
0.2 G SAMPLE 1 ml milk: 10 ml HNO3 1 - ml HNO3 (65%) and 2 ml
10 ML hno3:5 ML h2SO4 2 ml HCLO4 HClO4
Hno3 : hclo4 1:1 One mL of each sample 0.01 mg sensitive weighing
was placed in PTFE balance and transferred to
(Teflon) vessels, then four 100 ml glass beaker. To the
weighed sample, 15 ml of
 mL HNO3 and two mL H2 supra pure HNO3 and 3 ml
O2 were added of HClO4 were added and
covered with the watch
glass
Hno3: hcl o4: h2SO4 1ml of milk : 10 ml 65%
(5:1:1 ) nitric acid. :, 5 ml of per
chloric acid