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Activity: AAS, AES, IR

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NURUL EDZATUL NAZWA BINTI KATIB (BN19110037)

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NURUL EDZATUL NAZWA BINTI KATIB (BN19110037)

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DG SURAYAH BINTI A SHAMSUDIN (BN19160224)

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DG SURAYAH BINTI A SHAMSUDIN (BN19160224)

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ANGELINE VALENTINA BINTI JOL (BN19110065)

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ANGELINE VALENTINA BINTI JOL (BN19110065)

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NURUL EIZZAH NADHIRAH BINTI ABDUL HAMID (BN19110040)

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NURUL EIZZAH NADHIRAH BINTI ABDUL HAMID (BN19110040)

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ACTIVITY 1
1. AAS: Measures the absorption of electromagnetic radiation by well-separated neutral atoms in gaseous state.
2. ICP-MS: Detection of multiple elements in a sample and quantify several elements in a given sample.
3.IR: Measures the absorption of different frequencies of infrared radiations by foods or other solids, liquids or gases.

ACTIVITY 2
1. AAS: Quantitative measurement of mineral and trace elements in foods.
2. ICP-MS: Measure the elemental concentration in a sample.
3. IR: Used to measure moisture, protein, and fat in red meats, poultry and fish.

ACTIVITY 3
(ADVANTAGES)
1. AAS: Accommodate smaller samples and lower detection limits
2. ICP-MS: Larger analytical working range
3. IR: Saves time, labour, nondestructive and no pollution
(DISADVANTAGES)
1. AAS: Added cost of electrothermal furnace, more difficult operation and lower precision.
2.ICP-MS: Occurrence of spectral and non-spectral interference.
3. IR: May limit high and low concentration in quantitative analysis

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1. Principle
- AAS: Measures the absorption of electromagnetic radiation by well-separated ground state  atoms in the gaseous state as every element has a unique spectrum.
- ICP-MS: A type of mass spectrometry that uses an inductively coupled plasma to ionize the sample. It atomizes the sample and creates atomic and small polyatomic ions, which are then detected by mass spectrometry.
- IR: Based on the functional group in polar molecules as different functional groups  absorb their characteristic frequencies of IR radiation.

2. Application
- AAS: Used to measure the trace metals do not exceed the permissible limits, to ensure the food safety.
- ICP-MS: Measure the macro- and micro-level nutritional elements in foods at the same time without having to dilute the samples
- IR: Near-infrared (NIR) spectroscopy used to measure the moisture, fat, protein and carbohydrate content in foods. Mid-infrared (MIR) spectroscopy provides info on structure-functionality relationships and quantitative results.

3. Advantages
- AAS: Easy to use, high precision, inexpensive technique
- ICP-MS: High sensitivity, possibilities to detect isotope composition of elements
- IR: High resolution and sensitivity, non-destructive to sample

4. Disadvantages
- AAS: Only solutions can be analyzed, relatively large sample quantities are required
- ICP-MS: Occurrence of spectral and non-spectral interference, high cost
- IR: Quantitative analysis may be limited under certain conditions such as very high and low concentration

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NURUL NADIRAH BINTI MOHAMAD (BN19110119)

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NURUL NADIRAH BINTI MOHAMAD (BN19110119)

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NT20703 ACTIVITY AAS, ICP-AES, IR MICHELLE WONG KAR MUN BN19110017

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Activity 1: Discuss the principles of AAS, ICP-AES and IR.

AAS : Measures absorption of electromagnetic radiation by well-separated neutral atoms in the gaseous state. Every element has a unique spectrum.

ICP-AES : ICP-AES (inductively coupled plasma atomic emission spectroscopy) is an emission spectroscopy technique that excites atoms and ions in a plasma, causing it to emit electromagnetic radiation at wavelengths characteristic to a specific element.

IR : Infra-red measures the absorption of different frequencies of IR radiation by foods or other solid liquids or gases .

Activity 2: Discuss applications of AAS, ICP-AES and IR in food analysis.

AAS:

Quantitative measurement of mineral and trace elements in foods.

ICP-AES :
Food

Use in food safety and nutrition labelling.

Environmental

Use in pollution monitoring and safety of water supply

IR :

Use in food analysis to provide information on moisture, protein, fat and starch content.

For quality control

Activity 3: Discuss advantages and disadvantages of AAS, ICP-AES and IR.
AAS
Advantages

Accommodate smaller sampler

Lower detection limits

Disadvantages

Added cost of electrothermal furnance

Lower sampler throughput

more difficult operation

lower precision

ICP-AES
Advantages

Excellent limit of detection

Multi-element capability

Disadvantages

Higher detection limits

Spectral interferences

Consumes 2-5ml of sample preparation

IR
Advantages

Save time

Save labour

Nondestructive

No pollution

No pretreatment needed

Disadvantages

High initial cost of instrument

Specific calibrations may be need to developed for each products.

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BN19110185_Norsyahfiqah Binti Jasni_Activity of AAS, AES, IR

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Padlet Activity Lecture 8 AAS, ICP-AES, IR (EFFA ZAHIRAH JAULIS BN19160220)

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FADHILAH ATIKAH BINTI FIRDAUS            BN19110124

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FADHILAH ATIKAH BINTI FIRDAUS            BN19110124

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NURUL MASIRA BINTI ABDUL SAID BN19110088

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NURUL MASIRA BINTI ABDUL SAID BN19110088

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Lecture 8: Activity of AAS,ICP-AES,IR

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CHRISTABELLE ELSA ANAK JEFFREY ALI (BN19110166)

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CHRISTABELLE ELSA ANAK JEFFREY ALI (BN19110166)

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Activity of AAS, AES, IR

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SITI AISYAH BINTI ABU SIDEK (BN19110113)

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SITI AISYAH BINTI ABU SIDEK (BN19110113)

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NURSYAZWANI FARHANA BINTI SAKHRI (BN19110137)

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NURSYAZWANI FARHANA BINTI SAKHRI (BN19110137)

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27m
NUR'AIN MARDHIYAH BINTI HARUN (BN19110033)
NUR'AIN MARDHIYAH BINTI HARUN (BN19110033)
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NUR'AIN MARDHIYAH BINTI HARUN (BN19110033)

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NUR'AIN MARDHIYAH BINTI HARUN (BN19110033)

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LECTURE WEEK 8 ONLINE ACTIVITY - BN19110033

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SARAH AISYAH BINTI KHURUN HIZAR (BN19110091)

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SARAH AISYAH BINTI KHURUN HIZAR (BN19110091)

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Activity of AAS, AES, IR

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ACTIVITY OF AAS, AES, IR

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FATIN NURAIN BINTI STEPHENUS BN19110079

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ACTIVITY 1: PRINCIPLE OF AAS, ICP-AES AND IR

AAS- The principle of atomic absorption spectroscopy (AAS) is that unbound atoms in the ground state can absorb light of a specific wavelength. Each element's absorption is unique; no other elements absorb this wavelength. The hollow cathode lamp is the most frequent source for atomic absorption studies. A tungsten anode and a cylindrical cathode are positioned in a glass tube filled with an inert gas such as argon. The element to be examined serves as the cathode.

ICP-AES (Inductively Coupled Plasma - Atomic Emission Spectrometry)- An emission spectrophotometric technique that takes advantage of the fact that after being stimulated by high-temperature Argon Plasma, excited electrons emit energy at a specific wavelength when they return to ground state. This process is characterized by the fact that each element emits energy at wavelengths that are unique to its atomic character. Because the electrical structure of the orbital determines the energy transfer for electrons when they return to ground state, each element's energy transfer is unique.

IR- The absorption of light by a substance in the IR region of the electromagnetic spectrum is detected using IR spectroscopy. A molecule must have a bond within its structure that can exhibit a 'dipole moment,' which means electrons within a bond are not shared equally, in order to absorb light.

ACTIVITY 2: APPLICATIONS OF AAS, ICP-AES AND IR IN FOOD ANALYSIS

AAS- To figure out the percentage of food contains metallic elements.

ICP-AES- It may be used to determine the elemental composition of samples with extreme precision. Plus, it can also be used to quantify the elemental concentration in the sample except for argon.

IR- To determine whether or not a particular sample of an organic substance is identical to another. This is because the IR spectra of organic molecules have a vast number of absorption bands, and the chances of two substances producing identical spectra are essentially zero. As a result, if two compounds have the same IR spectra, they must be samples of the same substance.

ACTIVITY 3: ADVANTAGES & DISADVANTAGES OF AAS, ICP-AES AND IR

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Activity 1:
1. AAS: Atomic Absorption Spectroscopy (AAS) uses the characteristic wavelength of electromagnetic radiation from a light source to detect elements in liquid or solid samples. The absorption of individual elements varies with wavelength, and these absorption values ​​are measured according to standards.

2. ICP-AES:

Activity 2:
1. AAS: - Quantitative measurement of mineral and trace
- Used in forensic sciences for many years. Using this technology, forensic scientists can perform in-depth analysis of blood samples, brain and muscle tissue, and gunshot powder residue.

2. ICP-AES: - Determination of metal in wines
- Determination of arsenic in food

3. IR: - Used in food analysis such as grains, cereals, and oilseed processing industry

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Activity 1
Principles of AAS, ICP-AES, IR

AAS - Based on the absorption of radiant energy from a sample. A flame acts as a radiant source of energy that will be projected to a sample. Then, a spectrum will be produced after the sample absorbs the radiant energy.

ICP-AES - Able to detect multiple elements in a sample where a source of plasma is used to excite and atomise the elements.

IR - Based on the vibrational and rotational energy of a molecule when IR is absorbed.

Activity 2
Applications of AAS, ICP-AES and IR in Food Analysis

AAS - To determine the percentage of metallic elements in food.

ICP-AES - To determine the presence of toxins, specifically arsenic, in food.

IR - To determine the percentage and presence of macromolecules and to determine the type of compounds in food.

Activity 3
Advantages of AAS, ICP-AES and IR in Food Analysis

AAS - Detection of elements is very sensitive even in smaller samples.

ICP-AES - Able to detect multiple elements at once.

IR - Able to detect and enumerate the components of a sample in a very short time.

Disadvantages of AAS, ICP-AES and IR in Food Analysis

AAS - Detection of elements is easily interrupted by the interferences in the food matrix.

ICP-AES - Less sensitive as compared to AAS in terms of detecting elements.

IR - Requires a very specific setup for each type of food.

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QUESTIONS:

Activity 1: Discuss the principles of AAS, ICP-AES and IR.

Activity 2: Discuss applications of AAS, ICP-AES and IR in food analysis.

Activity 3: Discuss advantages and disadvantages of AAS, ICP-AES and IR.