Changes in the elemental composition of the stomach contents of the opossum shrimp Mysis relicta during diel vertical migration

2004 ◽  
Vol 82 (3) ◽  
pp. 525-528 ◽  
Author(s):  
David Lasenby ◽  
Youqing Shi
Keyword(s):  
Water Column ◽  
Elemental Composition ◽  
Inductively Coupled Plasma ◽  
Stomach Contents ◽  
Gut Contents ◽  
Mysis Relicta ◽  
Inductively Coupled ◽  
Opossum Shrimp ◽  
Lake Bottom ◽  
Plasma Mass Spectrometry

Clear differences in the elemental composition of the stomachs of adult Mysis relicta Lovén captured on or near the lake bottom during the day and those captured at night in the water column were observed using laser ablation – inductively coupled plasma – mass spectrometry. The elemental composition of the stomachs of mysids captured at night indicated that they were feeding on zooplankton and algae, whereas the stomachs of those captured during the day indicated sediment feeding. These results suggest that lake sediments may be a significant part of the mysid diet and that sediments transported vertically as gut contents may contribute to the transport of elements into the water column.

Ingestion of trace metals by the opossum shrimp, Mysis relicta, determined by laser ablation sampling - inductively coupled plasma mass spectrometry

1998 ◽  
Vol 76 (8) ◽  
pp. 1605-1610 ◽  
Author(s):  
David C Lasenby ◽  
Geoff Veinott
Keyword(s):  
Mass Spectrometry ◽  
Laser Ablation ◽  
Trace Metals ◽  
Inductively Coupled Plasma ◽  
The Other ◽  
Gut Contents ◽  
Mysis Relicta ◽  
Inductively Coupled ◽  
Opossum Shrimp ◽  
Plasma Mass Spectrometry

Differences in the diet of individual mysids can be determined by analysing the elemental composition of the gut contents of individual mysids with laser ablation sampling - inductively coupled plasma mass spectrometry. Two groups of the opossum shrimp, Mysis relicta, were cultured in the laboratory for a 2-week period. One group was fed a diet of Daphnia magna and the other lake sediment. Although the element:Sr ratios within the gut were highly variable, mean element:Sr ratios of several elements (V, Pb, Ca) in the gut of mysids fed D. magna were significantly different from those in the gut of sediment-fed mysids.

Multi-metal element analysis for the identification of foodborne pathogenic bacteria

2016 ◽  
Vol 8 (27) ◽  
pp. 5421-5426 ◽  
Author(s):  
Xingxing Zhang ◽  
Xueling Li ◽  
Yadi Wang ◽  
Qilong Xu ◽  
Jun Hu ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Elemental Composition ◽  
Inductively Coupled Plasma ◽  
Pathogenic Bacteria ◽  
Pathogenic Microorganisms ◽  
Element Analysis ◽  
Inductively Coupled ◽  
Metal Element ◽  
Plasma Mass Spectrometry ◽  
Foodborne Pathogenic Bacteria

Foodborne pathogenic microorganisms can be classified based on the elemental composition determined by semiquantitative inductively coupled plasma mass spectrometry.

Experimental assessment of the effect of temperature and salinity on elemental composition of otoliths using solution-based ICPMS

1995 ◽  
Vol 52 (7) ◽  
pp. 1421-1430 ◽  
Author(s):  
Anthony J. Fowler ◽  
Steven E. Campana ◽  
Simon R. Thorrold ◽  
Cynthia M. Jones
Keyword(s):  
Elemental Composition ◽  
Inductively Coupled Plasma ◽  
Somatic Growth ◽  
Early Life History ◽  
Effect Of Temperature ◽  
Micropogonias Undulatus ◽  
Inductively Coupled ◽  
Plasma Mass Spectrometry ◽  
History Of ◽  
Salinity Difference

Retrospective determination of the early life history of fish using the microelemental analysis of their otoliths is dependent upon understanding the factors that affect this elemental composition. Here, juvenile Atlantic croaker (Micropogonias undulatus) were reared under different treatments of temperature and salinity to determine their impacts on elemental inclusion rates in otoliths. Solution-based inductively coupled plasma mass spectrometry (ICPMS) was used to measure 21 isotopes in each otolith: isotopic concentrations ranged over seven orders of magnitude, and differed significantly amongst the temperature–salinity regimes. Univariate analyses identified 13 isotopes that contributed to these multivariate differences; the influence of temperature was stronger than that of salinity. Within each treatment there was a significant relationship between otolith microchemistry and otolith size. To some extent this confounded the interpretation of the between-treatment effect of temperature. In contrast, both the otolith and somatic growth rates were similar between the two salinity treatments, indicating that differences in elemental fingerprints were unambiguously related to the salinity difference, probably a response to the elemental concentrations in the tank water. Overall the study highlighted the current poor understanding of the mechanism of contamination of otoliths by trace elements and their incorporation into the otolith microstructure.

Method of quality control of table wines by elemental composition

2021 ◽  
pp. 43-45
Author(s):  
Александр Львович Панасюк ◽  
Мария Васильевна Бабаева ◽  
Владимир Михайлович Жиров
Keyword(s):  
Mass Spectrometry ◽  
Quality Control ◽  
Elemental Composition ◽  
Inductively Coupled Plasma ◽  
Inductively Coupled ◽  
Plasma Mass Spectrometry ◽  
New Criteria

В условиях повышенной конкуренции и обеспечения должной защиты потребителя от различных фальсификаций предложен эффективный метод контроля качества винодельческой продукции на основе элементного состава с использованием масс-спектрометрии с индуктивно-связанной плазмой. Предложены наиболее значимые элементы, характеризующие качество столовых вин и их соотношения и позволяющие разработать новые критериальные оценки качества и подлинности виноматериалов и вин. In the conditions of increased competition and ensuring proper protection of the consumer from various falsifications, an effective method of quality control of wine products based on the elemental composition using inductively coupled plasma mass spectrometry is proposed. The most significant elements that characterize the quality of table wines and their ratios are proposed, which are fundamental in the course of research, and allow us to develop new criteria for assessing the quality and authenticity of wine materials.

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