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Analytical Methods for Atomic Absorption Spectroscopy Analytical Methods for Atomic Absorption Spectroscopy COOKBOOK.DOC, 9/10/96 1:41 PM Notice The information contained in this document is subject to change without notice. PERKIN-ELMER MAKES NO WARRANTY OF ANY KIND WITH REGARD TO THIS MATERIAL, INCLUDING, BUT NOT LIMITED TO, THE IMPLIED WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE. Perkin-Elmer shall not be liable for errors contained herein or for incidental consequential damages in connection with the furnishing, performance, or use of this material. Copyright Information Reproduction or publication of this document in any form or format is prohibited without written permission of The Perkin-Elmer Corporation or any of its subsidiaries. Copyright © 1996 The Perkin-Elmer Corporation. All rights reserved. Printed in the United States of America. Release Information Manual Part No. Release Release Date 0303-0152 A March 1964 B November 1981 C August 1994 D September 1996 Trademarks Perkin-Elmer is a registered trademark of The Perkin-Elmer Corporation. Registered names, trademarks, etc. used in this document, even when not specifically marked as such, are protected by law. COOKBOOK.DOC, 9/10/96 1:41 PM Safety Information The Analytical Methods section describes methodologies using a wide variety of potentially hazardous chemicals (acids, bases, organic solvents, etc.) Acid digestions, either at atmospheric pressure or at increased pressure, may require special care. Before using any chemicals, acids, etc., you should be thoroughly familiar with all hazards and safe handling practices. Observe the manufacturer's recommendations for use, storage, and disposal. These recommendations are normally provided in a safety data sheet supplied with the chemical. Information about laboratory safety and the handling of potentially hazardous chemicals can be found in the following: · Furr, K., ed., CRC Handbook of Laboratory Safety, 3rd ed., The Chemical Rubber Co. Press, Florida, USA, 1990. · Bretherick, L., Hazards in the Chemical Laboratory, 3rd ed., Royal Society of Chemistry, London, UK, 1981. COOKBOOK.DOC, 9/10/96 1:41 PM Contents General Information ........................................................................... 1 Emission vs. Absorption ................................................................. 3 Light Sources for Atomic Absorption.............................................. 6 Burner System .............................................................................. 10 Flames .......................................................................................... 13 Gas Controls ................................................................................. 14 Emission....................................................................................... 16 Instrument Calibration .................................................................. 16 Characteristic Concentration vs. Detection Limit.......................... 23 Interferences ................................................................................. 25 Standard Conditions Pages............................................................ 34 General Operating Guidelines....................................................... 37 Accessory Sampling Techniques................................................... 39 Reagents and Suppliers ................................................................. 40 Calculations.................................................................................. 46 Standard Conditions......................................................................... 51 The standard conditions for the determination of individual elements are listed alphabetically by elemental symbol in this section. Analytical Methods..........................................................................127 AY-1 - Analysis of Soils: Extractable Cations..............................132 AY-2 - Analysis of Soils: Exchangeable Cations..........................134 AY-3 - Analysis of Soils and Sediments: Total Cations................136 AY-4 - Analysis of Plant Tissue: Dry Ashing...............................138 AY-5 - Analysis of Plant Tissue: Wet Digestion ..........................141 COOKBOOK.DOC, 9/10/96 1:41 PM vi Contents AY-6 - Analysis of Feeds: Wet Digestion ....................................144 AY-7 - Analysis of Feeds: Dry Ashing.........................................146 AY-8 - Analysis of Inorganic Fertilizers ......................................147 AY-9 - Analysis of Fertilizers Containing Organic Matter ...........148 AY-10 - Analysis of Fertilizers: Potassium ..................................149 AY-11 - Analysis of Fertilizers: Boron.........................................150 AY-12 - Analysis of Fertilizers: Phosphorus ................................151 AY-13 - Analysis of Fertilizers: Molybdenum .............................152 BC-1 - Analysis of Serum and Plasma: Calcium and Magnesium.154 BC-2 - Analysis of Serum and Plasma: Sodium and Potassium ....156 BC-3 - Analysis of Serum: Iron and Total Iron Binding Capacity (TIBC).........................................................................................157 BC-4 - Analysis of Serum: Lithium..............................................159 BC-5 - Analysis of Serum and Plasma: Copper and Zinc .............160 BC-6 - Analysis of Serum: Gold ..................................................162 BC-7 - Analysis of Blood: Iron in Hemoglobin ............................164 BC-8 - Analysis of Blood: Determination of Lead Using an Extraction Procedure....................................................................165 BC-9 - Analysis of Urine: Calcium, Magnesium, Sodium, and Potassium ....................................................................................166 BC-10 - Analysis of Urine: Lithium and Zinc ..............................167 BC-11 - Analysis of Urine: Determination of Lead Using an Extraction Procedure....................................................................169 BC-12 - Analysis of Cerebrospinal Fluid: Calcium and Magnesium ..................................................................................171 BC-13 - Analysis of Cerebrospinal Fluid: Copper and Zinc..........172 BC-14 - Analysis of Tissue: Zinc: Dry Ashing (Oxidation Procedure) ...................................................................................173 BC-15 - Analysis of Tissue: Zinc: Wet Ashing (Oxidation Procedure) ...................................................................................174 BC-16 - Analysis of Fingernails: Calcium, Zinc, Magnesium, Copper, and Iron..........................................................................175 BC-17 - Analysis of Hair: Copper, Iron, Magnesium, Zinc, Lead.176 BC-18 - Analysis of Diet: Antimony, Cadmium, Chromium, Cobalt, Manganese, Zinc .............................................................178 EN-1 - Analysis of Seawater: Determination of Major Cations ....179 EN-2 - Analysis of Seawater: Determination of Soluble Metals ...181 COOKBOOK.DOC, 9/10/96 1:41 PM Contents vii EN-3 - Analysis of Seawater: Determination of Metals in Particulate Matter ........................................................................183 EN-4 - Analysis of Natural Waters...............................................184 EN-5 - Analysis of Metallic Air Pollutants...................................185 EN-6 - Analysis of Various Materials for Beryllium ....................186 EN-7 - Analysis of Fresh Water: Determination of Total Chromium....................................................................................188 EN-8 - Analysis of Natural Waters: Determination of Metals Using an Extraction Procedure.....................................................190 FP-1 - Analysis of Foodstuffs.......................................................192 FP-2 - Analysis of Foodstuffs: Cadmium and Lead ......................193 FP-3 - Analysis of Meat and Meat Products .................................195 FP-4 - Analysis of Fish and Seafood: Wet Digestion....................197 FP-5 - Analysis of Fish and Seafood: Dry Ashing Procedure........199 FP-6 - Analysis of Baking Powder: Aluminum.............................201 FP-7 - Analysis of Whole Kernel Corn: Heavy Metals .................202 FP-8 - Analysis of Edible Oils: Char-Ashing Technique ..............203 FP-9 - Analysis of Edible Fats and Oils: Direct Solvent Method ..205 FP-10 - Analysis of Tea and Instant Tea: Copper, Nickel.............207 FP-11 - Analysis of Fruit Juice.....................................................208 FP-12 - Analysis of Milk..............................................................209 FP-13 - Analysis of Evaporated Milk: Lead .................................210 FP-14 - Analysis of Wine.............................................................212 FP-15 - Analysis of Alcoholic Beverages: Copper, Iron ...............213 FP-16 - Analysis of Beer..............................................................214 FP-17 - Analysis of Food Coloring Dyes: Lead............................215 FS-1 - Analysis of Pistol Bullets ..................................................216 FS-2 - Analysis of Paint Scrapings...............................................217 FS-3 - Analysis of Heroin ............................................................218 FS-4 - Analysis of Ceramics: Determination of Lead and Cadmium Extracted from Glazed Surfaces...................................219 GC-1R - Analysis of Bauxite .......................................................221
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