British Journal of Industrial Medicine, Vol. 24, No. 4 (Oct., 1967), pp. 289-293 (5 pages) A dry ashing method is described for the determination of lead in whole blood. Within the range of 16-200 μg.
A new technique to determine arsenic in food samples promises to be a handy tool to minimise the risk of arsenic contamination. A special method called dry ashing 1 in the presence of palladium has ...
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