Determination of mercury residues in potatoes, grain and animal tissues using perchloric acid digestion

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Abstract
A rapid method for determining mercury residues in potatoes, grain and animal tissues is presented. Digestion with nitric, sulphuric and perchloric acids is used in place of the oxidation with nitric and sulphuric acids and hydrogen peroxide, which is the method recommended by the Joint Mercury Residues Panel. Recovery of added organomercurial is about 90 per cent. Six analyses can be carried out in 1 day by one worker.