A wet-oxidation method for determination of particulate organic nitrogen on glass fiber and 0.2 μm membrane filters

1994 ◽  
Vol 48 (1) ◽  
pp. 31-41 ◽  
Author(s):  
P. Scott Libby ◽  
Patricia A. Wheeler
Keyword(s):  
Glass Fiber ◽  
Organic Nitrogen ◽  
Wet Oxidation ◽  
Oxidation Method ◽  
Membrane Filters

Wet Oxidation Method for the Determination of Submicrogram Quantities of Mercury in Cereal Grains

1972 ◽  
Vol 55 (5) ◽  
pp. 951-959 ◽  
Author(s):  
M Malaiyandi ◽  
J P Barrette
Keyword(s):  
Vanadium Pentoxide ◽  
Cereal Grains ◽  
Acid Mixture ◽  
Wet Oxidation ◽  
Digestion Method ◽  
Oxidation Method ◽  
Digestion Procedure ◽  
Wet Digestion ◽  
Cereal Flour

Abstract A simple and rapid wet-digestion procedure is described in which flour samples containing bound and unbound mercury are decomposed, using a sulfuric-nitric acid mixture in the presence of small amounts of vanadium pentoxide. Fortification studies with 3 organomercuric compounds on mixed cereal flour indicate average recoveries in excess of 96% in the 20–500 ppb range. This wet digestion method is compared with the Klein procedure to illustrate the advantages and significance of the vanadium pentoxide oxidation.

scholarly journals Determination of Tritium Content in Radioisotope Wastes by a Wet Oxidation Method

2009 ◽  
Vol 30 (12) ◽  
pp. 3095-3097 ◽  
Author(s):  
Heung-Nae Lee ◽  
Seung-Dae Yang ◽  
Kwang-Yong Jee ◽  
Se-Chul Sohn
Keyword(s):  
Wet Oxidation ◽  
Tritium Content ◽  
Oxidation Method

Determination of Iron in Alcoholic Beverages

1970 ◽  
Vol 53 (1) ◽  
pp. 12-16
Author(s):  
M K Meredith ◽  
Sidney Baldwin ◽  
A A Andreasen
Keyword(s):  
Atomic Absorption ◽  
Collaborative Study ◽  
Colorimetric Method ◽  
Atomic Absorption Spectrophotometry ◽  
Alcoholic Beverages ◽  
Wet Oxidation ◽  
Special Equipment ◽  
Oxidation Method ◽  
Trained Personnel

Abstract Results are presented for a collaborative study on the determination of ppm iron in alcoholic beverages, except beer, by the following methods: atomic absorption spectrophotometry, direct colorimetry using 2,4,6-tripyridyl-s-triazine (TPTZ) for alcoholic beverages other than brandy, and wet oxidation using sodium hypochlorite and hydrogen peroxide followed by color development with TPTZ for brandy only. When available, atomic absorption is the method of choice because of its speed and accuracy. The colorimetric method eliminates ashing, is relatively rapid, and does not require special equipment or highly trained personnel; however, it does not give accurate results for brandy. The wet oxidation method is satisfactory for brandy but requires more time, proper ventilation, and trained personnel. Results by these methods are accurate for routine determinations and it is recommended that the first two methods be adopted as official first action for the alcoholic products specified. Study on the wet oxidation method for products containing chelating agents and/or “complexed iron” should be continued.

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