metal determination in vegetables
DESCRIPTION
Metal Determination in Vegetables. Tim Cumming Jesse Diehl Meg Dailey. Why eat vegetables?. Rich in vitamins and minerals Nutritious Fiber May reduce the risk of diseases, including heart disease and high blood pressure Help you feel energized and healthy. Our Project. - PowerPoint PPT PresentationTRANSCRIPT
METAL DETERMINATION IN VEGETABLESTim CummingJesse DiehlMeg Dailey
WHY EAT VEGETABLES? Rich in vitamins and minerals Nutritious Fiber May reduce the risk of diseases, including
heart disease and high blood pressure Help you feel energized and healthy
OUR PROJECT We were looking for minerals in vegetables,
both frozen and organic The vegetables we looked at were;
cauliflower, broccoli, carrots, green beans and spinach
We were expecting to find Fe What we found was Ca, K, Ag, Fe and Cu
HOW DID WE GO ABOUT THIS? Determine what vegetables to test Run samples on the XRF Determine what elements to look for on the
ICP Turn the vegetables into liquid Run standard and samples on the ICP
THE XRF AND THE ICP
XRF DATA SAMPLEOrganic SpinachAnalyte ResultK 58.864%Ca 30.134%Si 3.740%S 3.196%Fe 2.158%Cu 0.719%Zn 0.604%Hf 0.584%
XRF DATA ANALYSIS Only found Fe in the spinach Vegetables mostly contained Ca, K, and Cu Kept Fe because it was what we were
originally looking for Ag was found in the carrots and the frozen
spinach Curious, we decided to look for Ag, too
ICP Decided to make standard of 0.1, 0.5, 2.0,
4.0, 6.0, 8.0, and 10.0 ppm Standards contained Ag, Fe, Cu, Ca, and K Standards were made from 1000 ppm
standard metal solutions Vegetable samples were made from 10 mL of
filtered sample diluted to 100 mL with distilled water
ICP STANDARD DATA
0 2 4 6 8 10 120
20000
40000
60000
80000
100000
120000
f(x) = 10618.0153939491 x + 10.3530311122449R² = 0.999999999429391
Silver Calibration Curve
Concentration (ppm)
Inte
nsity
(c/
s)
ICP STANDARD DATA
0 2 4 6 8 10 120
2000000
4000000
6000000
8000000
10000000
12000000
14000000
f(x) = 1206425.15625218 x + 17708.486239898R² = 0.999999999993598
Calcium Calibration Curve
Concentration (ppm)
Inte
nsity
(c/
s)
ICP STANDARD DATA
0 2 4 6 8 10 120
10000
20000
30000
40000
50000
60000
70000
80000
90000
f(x) = 7969.04309217959 x + 33.2936003083705R² = 0.999999999797487
Copper Calibration Curve
Concentration (ppm)
Inte
nsity
(c/
s)
ICP STANDARD DATA
0 2 4 6 8 10 120
20000
40000
60000
80000
100000
120000
140000
160000
f(x) = 14271.7082559596 x + 26.8858500123461R² = 0.999999999630934
Iron Calibration Curve
Concentraion (ppm)
Inte
nsity
(c/
s)
ICP STANDARD DATA
0 2 4 6 8 10 120
100000
200000
300000
400000
500000
600000
700000
800000
f(x) = 61777.4862383921 x + 1085.49811239008R² = 0.999999999900196
Potassium Calibration Curve
Concentration (ppm)
Inte
nsity
(c/
s)
ICP DATAConcentration (ppm)
Carrot Cauliflower
Broccoli Green Beans
Spinach
Ag Organic 0.17041 0.074390 0.019076 0.015834
0.016812
Ag Frozen 0.017997
0.11988 0.18123 0.019249
0.068803
Ca Organic 7.8494 3.4895 0.89433 -0.013705
-0.014020
Ca Frozen -0.013448
5.1966 7.6079 6.7422 1.3420
Cu Organic
0.10106 0.040245 0.0295989
0.007749
0.009825
Cu Frozen 0.007250
0.045495 0.027968 0.032581
0.027537
Fe Organic 0.42855 0.090389 0.042881 0.005511
0.005003
Fe Frozen 0.004836
0.040012 0.10675 0.046718
0.070272
K Organic 89.503 71.976 17.185 2.5576 3.9217 K Frozen 1.9172 62.624 71.585 45.551 46.891
ICP DATA ANALYSIS All vegetables showed trace amounts of Ag,
Cu, and Fe Organic carrots showed the highest
concentration of Fe, K, and Ca Frozen broccoli showed the highest
concentration of Ag Frozen broccoli, spinach, and green beans
showed higher concentrations of Ca and K than the organic vegetables
Believe that the silver was from pesticides What vegetable depends on whether organic
is better than frozen
BENEFITS OF METALS Calcium is needed for healthy bones, healthy
teeth, and functioning of nerves, glands, and muscles
Iron is needed for healthy blood and functioning of cells
Potassium is needed to maintain healthy blood pressure
SOURCES http://
www.fruitsandveggiesmorematters.org/top-10-reasons-to-eat-more-fruits-and-vegetables
http://www.fruitsandveggiesmorematters.org/key-nutrients-in-fruits-and-vegetables
http://www.epa.gov/oppsrrd1/REDs/old_reds/silver.pdf
http://www.epa.gov/opp00001/biopesticides/ingredients/factsheets/factsheet_072503.htm