Collaborative Study of a Method for Determining Lead in Plant and Animal Products

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Abstract
A method for the determination of lead in food products was collaboratively studied. The method involves co-precipitation of lead with strontium sulfate, conversion to carbonate, dissolution in nitric acid, and determination by atomic absorption spectrophotometry. Eight collaborating laboratories reported analytical results for 24 test samples. Results indicated that the systematic error was essentially the same as the random error at the 99% level. Acceptable coefficients of variation were observed. The method has been adopted as official first action.

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