Defining a lowest level of reliable measurement for lead in foods.

@article{Capar1982DefiningAL,
  title={Defining a lowest level of reliable measurement for lead in foods.},
  author={Stephen G Capar and C A Subjoc},
  journal={Journal - Association of Official Analytical Chemists},
  year={1982},
  volume={65 4},
  pages={1025-9}
}
Procedures are outlined for defining and demonstrating a lowest level of reliable measurement for Pb in foods. The method of analysis studied was a dry ash sample mineralization with quantitation by differential pulse anodic stripping voltammetry at a hanging mercury drop electrode. Past experience with analyses for Pb in foods indicated that the lowest… CONTINUE READING