scholarly journals ICP/XRF Analysis for Trace Elements in Soil Samples from Gezira and Suki Schemes, Sudan

2021 ◽  
Vol 9 (02) ◽  
pp. 32-39
Author(s):  
Marwa M Adam ◽  
Mustafa M Osman ◽  
Ahmed Salih Elhag ◽  
Mohamed A Elsheikh

In the present study, soil samples have been collected from two different agriculture areas: Gezira and Suki schemes in Sudan, The elemental concentrations for Cr, Ni, Cu, Zn, and Pb have been determined using Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) and X-ray Fluorescence spectrometry (XRF). The accuracy of measurements has been investigated by using ISE (PT) 1&4 and fortified samples for ICP, IAEA-Soil-7 XRF, respectively. A good agreement was found between certified and measured values. The average elemental concentrations by ICP of these elements Cr, Ni, Cu, Zn, and Pb in loc1 were found as follows: 84.7, 48.15, 33.5, 65.43, and 12.57 ppm, respectively. While the results obtained in loc2 were found as follows: 105, 65.1, 41.3, 55.4, and 12.74 ppm, respectively. The average elemental concentrations by XRF of these elements Cr, Ni, Cu, Zn, and Pb in loc1 were found as follows: 77.21, 43.72, 27.62, 86.96, and 18.74 ppm, respectively. While the results obtained in loc2 were found as follows: 123.33, 57.41, 35.99, 98.85, and 16.43 ppm, respectively. A statistical test (t-test) was applied to the data of both methods without any significant difference between the two techniques. The results obtained were compared to WHO permissible limits. Correlations between different elements were performed. Hierarchical cluster analysis was done for the data. The average elemental concentrations were calculated and compared with data from the literature. 

Beverages ◽  
2019 ◽  
Vol 5 (4) ◽  
pp. 70
Author(s):  
Xinyi Zhang ◽  
Nikolaos Kontoudakis ◽  
John W. Blackman ◽  
Andrew C. Clark

This work outlines the influence of Cu(II) and SO2 concentrations in Chardonnay juice or Shiraz must on the respective wine composition. Analyses were conducted pre- and post-fermentation, after cold stabilization, after bentonite treatment (Chardonnay only), at bottling, and 15 months after bottling. The quantification of total Cu was conducted by inductively coupled plasma optical emission spectrometry and free Cu by stripping potentiometry. Low molecular weight sulfur compounds, volatile aldehyde compounds, and general volatile compounds, including esters and terpenes, were quantified with gas-chromatography- or liquid-chromatography-QQQ-mass spectrometry. For Chardonnay, increased Cu concentration in the juice resulted in higher concentrations of Cu in the respective wine, while Shiraz wines showed no significant difference. Increased Cu addition to Chardonnay juice also produced significantly higher concentrations of H2S, 3-methylbutanal, and methional, but lower concentrations of methanethiol and phenylacetaldehyde, while SO2 addition increased 3-methylbutanal and phenylacetaldehyde, and decreased methanethiol production from post-fermentation to post-bottle aging. For the Shiraz, SO2 led to higher concentrations of H2S, and both SO2 and Cu addition increased the concentrations of hexanal, 3-methylbutanal, and phenylacetaldehyde in wine, but this effect diminished after cold stabilization. This study shows that SO2 and Cu in grape juice/must can have long-term implications for wine composition.


Sign in / Sign up

Export Citation Format

Share Document