A method has been developed for determination of arsenic in beer. Organic matter is destroyed by the dry-ashing technique, the ash is dissolved in HC1, and hydrides of arsenic are generated by addition of sodium borohydride prior to atomization in a flame-heated quartz cell and atomic absorption spectroscopy measurement. The analytical features of the method are detection limit 0.1 ng/g beer, precision 8%, and recovery 97 ± 7%. The arsenic contents of different brands from Spain and other European countries were analyzed. In all samples, the arsenic levels found were well below maximum levels allowed in Spanish legislation (100 ng/g). The quantities of arsenic in Spanish beers do not differ from those found in foreign beers. No differences were found between bottled and canned beers, and no correlation exists between metal content and original specific gravity of the beers.

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A method has been developed for the simultaneous determination of Cd, Co, Cu, Pb and Zn in beer at the levels found in this beverage. A previous ashing of organic matter and a subsequent liquid‐liquid extraction with ammonium pyrrolidine dithiocarbamate/4 methyl‐2‐pentanone were carried out. The final determination was performed using flame atomic absorption spectroscopy The sensitivity [units of absorbance × (ng./g.)−1], detection limit (ng./g.), precision (coefficient of variation) and recovery percentage were: Cd (133 × 10−3, 0.005, 14%, 98±15), Co (127 × 10−3, 0.02, 4%, 90±7), Cu (5.63 × 10−3, 0.2, 11%, 103±6), Pb (15.8 × 10−3, 0.1, 12%. 88±11), Zn (21.6 × 10−3, 2, 6% 115±7). Different brands of beer from Spain and other European countries were analysed by this method. Metal contents of Spanish beers do not differ significantly from those found in foreign beers and all are well below the maximum levels permitted in international legislation. No differences were found between bottled and canned beers and no correlation exists between metal contents and original gravity of the beers. The method proposed is also applicable to the determination of all the elements mentioned above in lemonade and for Co, Cu and Pb in Spanish sparkling white wine (“cava”).

El presente estudio de investigación demuestra que es viable la recuperación de oro y zinc en minerales de zinc marmatitico con contenido de oro. Se analizó la recuperación de oro y zinc mediante diseños experimentales factoriales, utilizando los reactivos: CuSO4, AR-3418 y AR-1242 como variables independientes; el resto de las variables se mantuvieron constantes. Como resultado de la investigación se obtuvo un modelo para la recuperación de oro y zinc, realizando el análisis del diseño factorial ajustado como se indica: Recuperación de Au = 83.40+ 0.00600 CuSO4+ 0.110 AR-3418+ 0.035 AR-1242+ 0.000313 CuSO4*AR 3418+ 0.000275 CuSO4*AR-1242- 0.00800 AR-3418*AR-1242 - 0.000011 CuSO4*AR-3418*AR-1242. Asimismo, la recuperación de Zn = 73.14 + 0.0100 CuSO4+ 0.132 AR-3418+ 0.051 AR-1242 + 0.000164 CuSO4*AR-3418 + 0.000131 CuSO4*AR-1242 - 0.00811 AR-3418*AR-1242 - 0.000004 CuSO4*AR-3418*AR-1242.