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The Watercooler
High Fructose Corn Syrup and Mercury
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<blockquote data-quote="skeeter" data-source="post: 243424" data-attributes="member: 439"><p>following up on eekysign's post, I, too, looked up the study.</p><p></p><p>"After digestion, samples underwent total mercury analysis using Cold Vapor Atomic Fluorescence(CVAF). The detection limits varied for different laboratory 'runs' of the food products, dependingon the characteristics of the food item (e.g., carbonation, viscosity, etc.), and the preparation and dilution needed."</p><p></p><p>Ah - the table of findings lists anywhere from 30 to 100 ppt "detection limit", which makes no sense to me. If you are doing good analytical science, your detection limit should be a constant.</p><p></p><p>What really gets me is the "depending on the characteristics of the food item". It's acid digested - there is not "characteristic" left at that point.</p><p></p><p>I did atomic absorption work many years ago, and while I'm sure the limits of detection have changed, the methods for acid digestion haven't.</p><p></p><p>This doesn't seem like very good "science" to me.</p></blockquote><p></p>
[QUOTE="skeeter, post: 243424, member: 439"] following up on eekysign's post, I, too, looked up the study. "After digestion, samples underwent total mercury analysis using Cold Vapor Atomic Fluorescence(CVAF). The detection limits varied for different laboratory 'runs' of the food products, dependingon the characteristics of the food item (e.g., carbonation, viscosity, etc.), and the preparation and dilution needed." Ah - the table of findings lists anywhere from 30 to 100 ppt "detection limit", which makes no sense to me. If you are doing good analytical science, your detection limit should be a constant. What really gets me is the "depending on the characteristics of the food item". It's acid digested - there is not "characteristic" left at that point. I did atomic absorption work many years ago, and while I'm sure the limits of detection have changed, the methods for acid digestion haven't. This doesn't seem like very good "science" to me. [/QUOTE]
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High Fructose Corn Syrup and Mercury
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