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SPECTROSCOPY
• Rashmi Mishra
• PhD Scholer
• National Institute of Technology Raipur
Introduction
principle
instrumentation
interferences
Application
Conclusion
Introduction
4
Basic Principle
• The technique of (AAS) requires a liquid sample to be aspirated,
aerosolized, and mixed with combustible gases, such as
acetylene and air or acetylene and nitrous oxide.
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Hallow cathode lamp
• 300 V applied between anode (+) and metal
cathode (-)
13
The neon or helium gas in the hollow cathode
lamp performs three functions
• FLAME ATOMISERS
• NON FLAME ATOMISERS
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FLAME ATOMISERS
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TOTAL CONSUMPTION BURNER
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• In this burner, the sample solution, the fuel, and
oxidizing gases are passed through separate
passages to meet at the opening of the base of
flame. Sample in liquid form then the flame
breaks into the droplets which are evaporated
and burns. Leaving the residue which is reduced
to atoms.
• Total consumption burners do use oxygen with
hydrogen or acetylene, gives very hot flames.
• Disadvantage is there it is noisy and hard to use.
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PREMIXED BURNER
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• As soon as photon strikes the photocathode an
electrons is dislodged and photon is accelerated
to dynode I., resulting in the liberation of two or
more electrons from this dynode. Similarly, the
electrons from this dynode I are accelerated to
dynode 2, resulting in the liberation of move
electrons. Thus, the current multiplied at each
dynode and the resultant electron current is
received by the anode which goes to external
amplifier and read-out system.
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AMPLIFIER
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READ OUT DEVICE
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INTERFERENCE
Interference is a phenomenon in which two waves superimpose
to form a resultant wave of greater or lower amplitude.
Interference decrease the intensity of absorption of light .
Interference usually refers to the interaction of waves that are
correlated or coherent with each other, either because they come
from the same source or because they have the same or nearly
the same frequency.
Types of interferences
1) Spectral interference
2) Chemical interference
3) Physical interference
Spectral interferences
Spectral interferences arise when the absorption or emission of
an interfering species either overlaps or lies so close to the
analyte absorption or emission that resolution by the
monochromator becomes impossible. ex:-Manganese triplet
(4031,4033,4035Å) overlapped by gallium line(4033Å).
This interference can be corrected by amplitude modulation of
the source.
Chemical interference
Occurs due to incomplete dissociation of compounds in the
flame when the concentration of compound is more.
Removed by use of higher flame temperature.
Chemically –by addition of more thermally stable compound.
ex-addition of lanthanum to the aluminium and magnesium for
detection of magnesium
Physical interference :-viscosity
-solvent
-ionization
1) Viscosity – viscosity is invertionaly proportional to the
intensity of absorption.
2) Solvent – organic solvent increases the intensity and aqueous
solvent decreases the intensity of absorption.
3) Ionization – occurs due to high flame temperature. A number
of vaporized atoms become ionized by the flame. Resulting
ions absorb at a different wavelength than the vaporized
atoms the new wavelength will not be selected by the
monochromator and low results occurs.
Na Na+ + e-
Overcome by addition of more easily ionizable element
Ex- ionization interference of Na is corrected by the addition
of Potassium to the Sodium .
APPLICATIONS OF AAS
Qualitative analysis of elements.
Quantitative analysis of elements.
Simultaneous elemental analysis.
Clinical analysis of biological fluids such as urine and blood
Environmental analysis – analysis of river water, industrial wastes,
seawater, drinking water, air etc….
Pharmaceutical analysis
Determination of metallic elements( Cu,Zn,Ni) in food industry.
Determination of lead in petrol (diethyl lead and tetraethyl lead)
application
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• Simultaneous malticomponent analysis is
available, such determination using
multicomponent HCL
• Determination of metallic elements in biological
materials:
• Determination of metallic elements in food
industry: copper, zinc, and nickel are the most
common toxic elements of interests to food
analysis
• Determination of calcium, magnesium, sodium
and potassium in blood serum
• Determination of lead in petrol. 36
CONCLUSION