Determination of mercury (Hg) in green mussels (Perna Viridis) using reflux digestion by cold vapour atomic absorption spectrophotometry (CV-AAS)

Nisa, Atina, Dewi, Diana Candra ORCID: https://orcid.org/0009-0004-7008-3531 and Syarifah, Umaiyatus (2023) Determination of mercury (Hg) in green mussels (Perna Viridis) using reflux digestion by cold vapour atomic absorption spectrophotometry (CV-AAS). SPIN: Jurnal Kimia Pendidikan Kimia, 5 (2). pp. 267-274. ISSN 27456854

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Abstract

Green mussels, or Perna viridis, are a well-liked fishery product in the community. It can grow happily in a loch, seabord, or mangrove downstream. Through its eggshell, it takes in metals, including mercury (Hg). This study measures the effect of temperature and digestion composition on the amount of mercury (Hg) in green mussels using reflux digestion by cold vapour absorption spectrophotometry (CV-AAS). Utilizing Cold Vapour Atomic Absorption Spectrophotometry (CV-AAS) at a wavelength of 253,7 nm, the study's methodology entails figuring out the ideal digestion composition and temperature for various HNO3 p.a.: H2O2 p.a. destructor compositions (1:0; 2:1; 4:1; 10:3). The results of the investigation indicated that the optimal temperature was 800C. With a p-value (0,023) > a (0,05), the t-test result demonstrated a significant effect utilizing the variation in digestion composition. The general public can still safely consume green mussels from Muncar Beach because the sample, which was taken at the ideal temperature and with different digestion variations, contained 0.359 parts per million of mercury. The Indonesian National Standard's maximum limit is not met by these results.

Item Type:	Journal Article
Keywords:	green mussels; mercury; reflux digestion
Subjects:	03 CHEMICAL SCIENCES > 0301 Analytical Chemistry
Divisions:	Faculty of Mathematics and Sciences > Department of Chemistry
Depositing User:	Diana Dewi
Date Deposited:	04 Apr 2024 10:13

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