Atomic absorption spectrometry can only be used for metallic elements. Each element needs a different hollow cathode lamp for its determination.
Atomic absorption spectrometry is more sensitive than atomic emission spectrometry.
Atomic absorption spectrometry is used for the determination of metal residues remaining from pharmaceutical manufacturing.
ICP-MS allows multi-element analysis. It has a longer linear working range so fewer standards for calibration is needed as they can be spaced further apart. ICP-MS also has a higher sensitivity compared to atomic emission spectrometry or atomic absorption spectrometry.
Ted Hadeishi has written: 'Zeeman atomic absorption spectrometry' -- subject(s): Atomic absorption spectroscopy, Zeeman effect
Atomic emission spectrometry is a selective method for quantifying some types of metals. It is also cheap and robust. However, atomic emission spectrometry is only applicable to the determination of alkali metals and some alkaline earth metals.
The sensitivity is directly proportional to the number of atoms in ground state.
By chemical analysis: Uv-vis absorption spectrophotometry, atomic absorption spectrophotometry, inductively coupled plasma mass spectrometry, inductively coupled plasma emmission spectrometry, polarograhy, phosphorescence fluorometry, flame spectrophotometry, etc.
1. Emission optical spectrography 2. ICP mass spectrometry 3. Atomic absorption spectrophotometry 4. Gravimetry 5. Volumetry/Potentiometry 6. ICP atomic spectrometry 7. Spectrophotometry with arsenazo III etc.
K. R. Farley has written: 'Determination of antimony in smelter flue dusts by atomic absorption spectrometry' -- subject(s): Analysis, Antimony, Atomic absorption spectroscopy, Fly ash
Examples: emission spectrometry, flame photometry, atomic absorption, etc.
Journal of Analytical Atomic Spectrometry was created in 1986.
Atomic absorption spectrometry is used in food industries to accurately determine the concentration of trace elements like heavy metals (e.g. lead, mercury) and essential nutrients (e.g. iron, zinc) in food samples. This helps in ensuring food safety by monitoring contamination levels and assessing nutritional quality.