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Absence of Gradients and Nernstian Equilibrium Stripping (AGNES) is a recently suggested electroanalytical technique designed for the determination of the free concentration of heavy metals (such as Zn, Cd or Pb) which is here developed and applied to seawater samples. A key improvement for the implementation of AGNES with complex matrices is the development of a new blank, called the shifted blank (presented in this work for the first time), which can be applied to the same sample where the measurement is intended. The careful selection of the required parameters for the determination of the free Zn concentration (or activity) at the nanomolar level is described in detail. The methodology has been validated with a synthetic solution containing Zn and nitrilotriacetic acid (NTA) and then applied, as a first case, to two coastal seawater samples taken close to Barcelona and Tarragona (Catalonia, North-Eastern Spain) finding values in the range of 1-3nM, representing around 25% of total Zn. This technique can, in the near future, be crucial in helping to elucidate the role of the free zinc(II) concentration in natural waters.

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Meat spoilage is a very complex combination of processes related to bacterial activities. Numerous efforts are underway to develop automated techniques for monitoring this process. We selected a panel of pH indicators and a colourimetric dye, selective for thiols. Embedding these dyes into an anion exchange cellulose sheets, i.e., the commercial paper sheet known as “Colour Catcher®” commonly used in the washing machine to prevent colour run problems, we obtained an array made of six coloured spots (here named Dye name-CC@). The array, placed over the tray containing a sample of meat or fish (not enriched at any extend with spoilage products), progressively shows a colour change in the six spots. Photos of the array were acquired as a function of time, RGB indices were used to follow the spoilage, Principal Component Analysis to model the data set. We demonstrate that the array allows for the monitoring the overall spoilage process of chicken, beef, pork and fish, obtaining different models that mimic the degradation pathway. The spoilage processes for each kind of food, followed by the array colour evolution, were eventually compared using three-way PCA, which clearly shows same degradation pattern of protein foods, altered only according to the different substrates.