Gelişmiş Arama

Basit öğe kaydını göster

dc.contributor.authorDuran, Celal
dc.contributor.authorTumay, Sureyya O.
dc.contributor.authorOzdes, Duygu
dc.contributor.authorSerencam, Huseyin
dc.contributor.authorBektas, Hakan
dc.date.accessioned2019-12-10T06:48:27Z
dc.date.available2019-12-10T06:48:27Z
dc.date.issued2014
dc.identifier.citationC. Duran, S. O. Tumay, D. Ozdes, H. Serencam, H. Bektas, “Simultaneous separation and preconcentration of Ni(II) and Cu(II) ions by coprecipitation without any carrier element in some food and water samples,” International Journal of Food Science and Technology, 49 (6), 1586-1592 (2014).en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.urihttps://doi.org/10.1111/ijfs.12458
dc.description.abstractA simple and highly sensitive separation and preconcentration procedure, which has minimal impact on the environment, has been developed. The procedure is based on the carrier element-free coprecipitation of Ni(II) and Cu(II) ions by using 2-{4-[2-(1H-Indol-3-yl)ethyl]-3-(4-chlorobenzyl)-5-oxo-4,5-dihydro-1H-1,2,4-triazol-1-yl}-N '-(pyrrol-2-ylmethyliden)acetohydrazide (ICOTPA), as an organic coprecipitant. The levels of analyte ions were determined by flame atomic absorption spectrometry. The detection limits for Ni(II) and Cu(II) ions were found to be 0.27 and 0.58 mu gL(-1), respectively, and the relative standard deviations for the analyte ions were lower than 4.0%. Spike tests and certified reference material analyses were performed to validate the method. The method was successfully applied for the determination of Ni(II) and Cu(II) ions levels in sea and stream water as liquid samples and red lentil and rice as solid samples.en_US
dc.language.isoengen_US
dc.publisherWiley-Blackwellen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[No Keywords]en_US
dc.titleSimultaneous separation and preconcentration of Ni(II) and Cu(II) ions by coprecipitation without any carrier element in some food and water samplesen_US
dc.typearticleen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.description.wospublicationidWOS:000335940600019en_US
dc.description.scopuspublicationid2-s2.0-84900528652en_US
dc.departmentGümüşhane Üniversitesien_US
dc.authoridduran, celal / 0000-0002-1306-9061
dc.authoridTumay, Sureyya Oguz / 0000-0002-0453-4021
dc.authoridOZDES, Duygu / 0000-0002-8692-2676
dc.identifier.volume49en_US
dc.identifier.issue6en_US
dc.identifier.startpage1586en_US
dc.identifier.doi10.1111/ijfs.12458
dc.identifier.endpage1592en_US
dc.authorwosidduran, celal / AAK-9834-2021
dc.authorwosidTumay, Sureyya Oguz / O-3423-2015
dc.authorwosidOzdes, Duygu / AAK-9819-2021
dc.authorscopusid16042074800
dc.authorscopusid55964219600
dc.authorscopusid25646623400
dc.authorscopusid23100981600
dc.authorscopusid14027930500


Bu öğenin dosyaları:

Thumbnail

Bu öğe aşağıdaki koleksiyon(lar)da görünmektedir.

Basit öğe kaydını göster