2010
DOI: 10.1016/j.jfca.2009.01.015
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Cloud point extraction preconcentration and spectrophotometric determination of copper in food and water samples using amino acid as the complexing agent

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Cited by 75 publications
(26 citation statements)
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“…This coincides with the PZC values being 2.3. Similar results have been obtained for complexation of metal ions with functional groups of amino acids (Liang and Yang, 2010). In acidic media (pH < 2.3) the active sites of the sorbent such as carboxyl and amine groups are protonated and therefore, no complexation was observed.…”
Section: Effect Of Ph On Biosorptionsupporting
confidence: 84%
“…This coincides with the PZC values being 2.3. Similar results have been obtained for complexation of metal ions with functional groups of amino acids (Liang and Yang, 2010). In acidic media (pH < 2.3) the active sites of the sorbent such as carboxyl and amine groups are protonated and therefore, no complexation was observed.…”
Section: Effect Of Ph On Biosorptionsupporting
confidence: 84%
“…According to the National Council for the Environmental in Brazil (CONAMA), the allowed levels of copper in natural waters are 9.0 μg L −1 (Class 1) and 13.0 μg L −1 (Class 3), in saline waters are 5.0 μg L −1 (Class 1), 7.8 μg L −1 (Class 2), and 1.0 mg L −1 for copper present for effluent discharge [3]. Some reports have presented the levels of copper around the world in uncontaminated water samples such as superficial coastal seawater samples less than 5.0 μg L −1 [4], river, mineral and tap waters ranging from 3.05 up to 5.67 μg L −1 [1] and lake water with 11.5 μg L −1 [5]. Copper amounts in milk at 12.2 μg L −1 [6]; natural food such as cassava leaves, lettuce leaves, water-cress leaves, wheat flour, manioc flour, soy-bean flour and oat flour ranging from 1.14 up to 4.57 μg g −1 [7]; canned fish, black tea, green tea and tomato sauce ranging from 0.68 up to 4.92 μg g −1 have been reported [8].…”
Section: Introductionmentioning
confidence: 99%
“…9,10 Therefore, a suitable sample pretreatment step is a required step prior to the analysis. Several techniques including solid phase extraction, 11,12 liquid-liquid extraction, [13][14][15][16] cloud point extraction, [17][18][19] and co-precipitation 20,21 have been employed to solve this issue. Most of these techniques suffer from limitations that limit their application.…”
Section: Introductionmentioning
confidence: 99%