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Laboratory Standard Operating Procedures Read chapter Read first chapter

2017 | OriginalPaper | Chapter

20. Sodium and Potassium Determinations by Atomic Absorption Spectroscopy and Inductively Coupled Plasma-Optical Emission Spectroscopy

Author : S. Suzanne Nielsen

Published in: Food Analysis Laboratory Manual

Publisher: Springer International Publishing

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Abstract

The objective of this laboratory exercise is to determine the sodium and potassium contents of food products using atomic absorption spectroscopy (AAS) and inductively coupled plasma-atomic emission spectroscopy (ICP-OES). The samples suggested for analysis include two solid food products that require wet and/or dry ashing prior to analysis (catsup and potato chips) and one liquid food product that does not require ashing (a clear sports drink or a clear fruit juice).

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previous chapter Sodium Determination Using Ion-Selective Electrodes, Mohr Titration, and Test Strips
next chapter Standard Solutions and Titratable Acidity
Literature
Harris, GK, Marshall MR (2017) Ash analysis. Ch. 16. In: Nielsen SS (ed) Food analysis, 5th edn. Springer, New York
Yeung CK, Miller DD, Rutzke MA (2017) Atomic absorption spectroscopy, atomic emission spectroscopy, and inductively coupled plasma mass spectrometry. Ch. 9. In: Nielsen (SS) Food analysis, 5th edn. Springer, New York
Metadata
Title
Sodium and Potassium Determinations by Atomic Absorption Spectroscopy and Inductively Coupled Plasma-Optical Emission Spectroscopy
Author
S. Suzanne Nielsen
Copyright Year
2017
Book
Food Analysis Laboratory Manual

Print ISBN: 978-3-319-44125-2

Electronic ISBN: 978-3-319-44127-6

Copyright Year: 2017

DOI
https://doi.org/10.1007/978-3-319-44127-6_20