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Nebulisation techniques:
The accuracy, precision and detection limits of flame AAS depend on how the analyte sample is introduced into the atomiser. We need to transfer a reproducible and representative portion of a sample into an atomiser which depends on the physical and chemical state of the analyte and the sample matrix. The sample introduction is achieved with the help of a nebuliser. The generally used nebulisation techniques are ultrasonic nebulisation, pneumatic nebulisation, electrothermal vaporisation and hydride generation.
Atomic absorption spectrophotometry (AAS) is now a routinely and widely employed technique for trace and ultratrace analysis of complex matrices of geological, biological, glass, environmental, industrial, cement, marine sediment, pharmaceutical, engine oil or any other kind of samples. An atomic absorption techniques using flame are rapid and precise and are applicable to about 67 elements. The electrothermal methods of analysis instaed are slower and less precise; thus, these are more sensitive and require much smaller samples
Which of the following substances has covalent bonding: (1) Germanium (2) Sodium chloride (3) Solid neon (4) Copper Ans: Germanium
can we reduce r-cn to primary ammines using fe/hcl
When β -particles are sent through a tin metal foil, most of them go straight through the foil as : (1)β -particles are much heavier than electrons (2) β -particles are po
Vulcanization of rubber The procedure of heating natural rubber with sulphur to enhance its properties is known as vulcanization. Vulcanization was illustrated by Charles Goody
introduction
2NO(g)+2H2O yeilds N2+2H2O Write the rate law for the pervious reaction if doubling the concentration of H2 doubles the reaction rate, and if doubling the concentration of NO incre
application of organomethod
1.First find the maximum number of carbons chain.Give it to as a parent name. 2.Next find functional groups and give numbering.(Functional group must get minimum number) 3.Ne
how many type of atom?
Q. Name the harmful microorganisms found in food? The harmful microorganisms found in food are Salmonella species, E. coli, A. flavus, C. botulimum and S. aureus.
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