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The Function of a Blank - Assignment Example

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The paper “The Function of a Blank” seeks to evaluate the function of a blank, which is to taste any possible effects of other material other than the analyze that is used in the measurement. Usually, the value of the blank if significant is subtracted from the actual reading…
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Download file to see previous pages It is mostly used for volatile organic compounds that are present in low concentrations. Condensation in the cold trap allows preconcentration for easier analysis by GC/MS
Absorption is the process of transferring a gaseous compound into a uniform distribution in a liquid or solid. Involves the collection of gases, liquids, or solutes on a solid surface. Usually a porous solid is used, this provides vast surface areas. The less volatile a compound is, the more gas will be adsorbed. The quantity of a gaseous pollutant adsorbed by a given quantity of adsorbent depends on Concentration in the air over the surface, Surface area of the adsorbent, Temperature, Other gases competing for adsorption sites and Properties of the adsorbate. These methods of sampling are also referred to as the wet collection system.
The most contaminated soil is used for the study of possible decontamination or to study the degradation or persistence of the contaminant. Some contamination may also favor other forms of land use than others. Therefore contaminated soil may be used for other applications
Bio fixation involves the incorporation of particular organic material to aid in the regulation of other compounds that could be contaminants. An example of bio fixers is root nodules of some plants that fix nitrogen in the soil. Most organic compounds degrade naturally and are, therefore, termed to be biodegradable. Therefore, the concentration of biodegradable material reduces with time.
一 Foodborne illness is an illness that is carried in the food, to those who eat it. It may be caused by microorganisms such as Bacteria multiplying rapidly in food that is high in protein, such as meat or poultry.
Temperature danger zones are temperatures that promote bacterial growth. The temperature danger zone ranges from between 40ºF to 140ºF (4.4ºC-60ºC) and food should be contained in these temperatures for more than four hours ...Download file to see next pagesRead More
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