EXTRACTION-ABSORPTIOMETRIC DETERMINATION OF CADMIUM BY METHYL GREEN IN TOBACCO, MEAT, MILK AND MILK PRODUCTS

Authors

  • S. V. Mkrtchyan Chair of Inorganic and Analytical Chemistry, YSU, Armenia
  • Zh. M. Arstamyan Chair of Inorganic and Analytical Chemistry, YSU, Armenia

DOI:

https://doi.org/10.46991/PYSU:B/2010.44.3.019

Keywords:

iodide anion complex of cadmium, methyl green, determination of cadmium

Abstract

The interaction of iodide anion complex of cadmium with basic dye methyl green (MG) has been investigated. Forming ionic associate could be extracted by butylacetate. Maximal light absorption is observed at λ=635–640 nm wavelengths. The optimal acidity of aqueous phase is pH=1, optimal concentration of MG is 6.88⋅10–4–1.204⋅10–3 M and KI – 3⋅10–2–7⋅10–2 M. The range of determined concentration is 0.24–10.0 mcg/mL ( ε636 = 94000 ± 600  L⋅mol–1⋅cm –1). The method was used for determination of cadmium contents in tobacco, meat, milk, sour cream and curd. The method is more sensitive and simple than those reported earlier.

Downloads

Published

2010-09-24

How to Cite

Mkrtchyan, S. V., and Zh. M. Arstamyan. 2010. “EXTRACTION-ABSORPTIOMETRIC DETERMINATION OF CADMIUM BY METHYL GREEN IN TOBACCO, MEAT, MILK AND MILK PRODUCTS”. Proceedings of the YSU B: Chemical and Biological Sciences 44 (3 (223):19-22. https://doi.org/10.46991/PYSU:B/2010.44.3.019.

Issue

Vol. 44 No. 3 (223) (2010)

Section

Chemistry

License

Copyright (c) 2010 Proceedings of the YSU

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Most read articles by the same author(s)