Table 2 Analytical results of lead in different biological standards heated at 400°C for 1 h
From: Determination of traces of molybdenum and lead in foods by x-ray fluorescence spectrometry
Reference Material | Concentration in mg/kg | Accuracy (%) | |
|---|---|---|---|
Measured value (N = 5) | Certified value | ||
Animal bone | 3.20 (±0.50) | 3.10 (±0.60) | 3.2 |
Orchard leaves | 43.0 (±4.00) | 45.0 (±3.00) | 4.4 |
Pine needles | 11.50 (±0.70) | 10.80 (±0.50) | 6.5 |
Lobster | 0.31 (±0.15) | 0.35 (±0.13) | 11.4 |
hepatopancreas Tomato leaves | 5.80 (±0.30) | 6.30 (±0.30) | 7.9 |