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Mercury is a potent neurotoxin with which food and beverages may be contaminated from a number of sources, both natural and anthropogenic. The determination of mercury at concentrations close to instrumental detection limits suffers from problems related to memory effects and loss, both during sample preparation and within sample introduction systems. L-cysteine (1%) was added to rice samples, standards, and rinse solutions in order to keep the mercury in solution and decrease the memory effect.Gold ( Mercury and its compounds are highly toxic and are of major concern due to their widespread distribution in the environment and the ability of living systems to accumulate them within the food chain.