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Simultaneous preconcentrations of Co2+, Cr6+, Hg2+ and Pb2+ ions by Bacillus altitudinis immobilized nanodiamond prior to their determinations in food samples by ICP-OES

dc.authorid Soylak, Mustafa -- 0000-0002-1017-0244; Kilinc, Ersin -- 0000-0001-5223-9919
dc.contributor.author Kılınç, Ersin
dc.contributor.author Kilinc, Ersin
dc.contributor.author Celik, Kadir Serdar
dc.contributor.author Okumus, Veysi
dc.contributor.author Soylak, Mustafa
dc.contributor.other Department of Medical Services and Techniques / Tıbbi Hizmetler ve Teknikleri Bölümü
dc.date.accessioned 14.07.201910:50:10
dc.date.accessioned 2019-07-16T20:43:57Z
dc.date.available 14.07.201910:50:10
dc.date.available 2019-07-16T20:43:57Z
dc.date.issued 2017
dc.department MAÜ, Meslek Yüksekokulları, Sağlık Hizmetleri Meslek Yüksekokulu, Tıbbi Hizmetler ve Teknikler Bölümü en_US
dc.description.abstract A novel solid phase extraction method was developed for simultaneous preconcentration-separation of Co2+, Cr6+, Hg2+ and Pb2+ ions prior to their determinations in food samples by ICP-OES. Thermophilic Bacillus altitudinis immobilized nanodiamond was used as a new biosorbent. SEM and FT-IR analysis were studied to characterize the biosorbent. The optimum pH values of quantitative biosorption for Co2+, Cr6+, Hg2+ and Pb2+ were found to be 5.0, 6.0, 6.0 and 6.0, respectively. A flow rate of 3.0 mL min(-1) was selected as optimum for all metal ions. 5 mL of 1 mol/L HCl was used as eluent. Preconcentration factor was achieved as 80. LODs were calculated as 0.071, 0.023, 0.016 and 0.034 ng mL(-1), respectively for Hg2+, Co2+, Cr6+ and Pb2+. The biosorption capacities were calculated for Co2+, Cr6+, Hg2+ and Pb2+ as 26.4, 30.4, 19.5, and 35.2 mg/g, respectively. The developed method was successfully applied to food samples to determine analyte concentrations. (C) 2016 Published by Elsevier Ltd. en_US
dc.identifier.doi 10.1016/j.foodchem.2016.07.055
dc.identifier.endpage 453 en_US
dc.identifier.issn 0308-8146
dc.identifier.issn 1873-7072
dc.identifier.pmid 27542497
dc.identifier.scopus 2-s2.0-84982811776
dc.identifier.scopusquality Q1
dc.identifier.startpage 447 en_US
dc.identifier.uri https://dx.doi.org/10.1016/j.foodchem.2016.07.055
dc.identifier.uri https://hdl.handle.net/20.500.12514/1305
dc.identifier.volume 215 en_US
dc.identifier.wos WOS:000384777400055
dc.identifier.wosquality Q1
dc.indekslendigikaynak Web of Science en_US
dc.indekslendigikaynak Scopus en_US
dc.indekslendigikaynak PubMed en_US
dc.language.iso en en_US
dc.publisher ELSEVIER SCI LTD en_US
dc.relation.ispartof FOOD CHEMISTRY en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/closedAccess en_US
dc.scopus.citedbyCount 89
dc.subject Bacillus altitudinis en_US
dc.subject Nanodiamond en_US
dc.subject Preconcentration en_US
dc.subject Co2+ en_US
dc.subject Cr6+ en_US
dc.subject Pb2+ en_US
dc.title Simultaneous preconcentrations of Co2+, Cr6+, Hg2+ and Pb2+ ions by Bacillus altitudinis immobilized nanodiamond prior to their determinations in food samples by ICP-OES en_US
dc.type Article en_US
dc.wos.citedbyCount 77
dspace.entity.type Publication
relation.isAuthorOfPublication a7823274-c375-47c6-862b-43d44b1fd6b3
relation.isAuthorOfPublication.latestForDiscovery a7823274-c375-47c6-862b-43d44b1fd6b3
relation.isOrgUnitOfPublication 256d1c0a-4c75-476b-b468-80c6b6a899f2
relation.isOrgUnitOfPublication.latestForDiscovery 256d1c0a-4c75-476b-b468-80c6b6a899f2

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