title: [Comparative testing of methods for determining arsenic in food products].
abstract: Two methods for arsenic determination on food products were tested, namely: with silver diethylthiourea and after molybdenum blue as presented in AOAC--1975. Better repeatability of results was observed when the method with silver diethylthiourea was used (94--96%). It is recommended that this method be included in BSS. In order to improve the repeatability of results in case the molybdenum blue method is used it is recommended that the contruction of the standard curve follows the entire analytical course post mineralization.
mesh_terms: D000818:Animals; D001151:Arsenic / Q000032:analysis*; D002611:Cheese / Q000032:analysis; D003124:Colorimetry / Q000379:methods; D005399:Fishes; D005504:Food Analysis / Q000295:instrumentation / Q000379:methods*; D008460:Meat / Q000032:analysis
chemical_list: D001151:Arsenic
vernacular_title: Sravnitelno izpitvane na metodi za opredeliane na arsen v khranitelni produkti.