The discussion revolves around the feasibility of using spectroscopy, specifically Surface-Enhanced Raman Spectroscopy (SERS), to test for arsenic in applesauce. Participants explore methods of sample preparation and the challenges associated with detecting arsenic in a complex mixture like applesauce.
Participants express differing views on the approach to testing for arsenic in applesauce, with no consensus on the best method or the implications of the results. The discussion remains unresolved regarding the specifics of sample preparation and the interpretation of arsenic levels.
Limitations include the lack of clarity on the appropriate solvent for dissolving applesauce, the complexity of the mixture potentially affecting results, and the unresolved question of whether total arsenic or speciation is being targeted.
It's a good thought but you cannot guarantee that your apple doesn't have any arsenic compounds. Arsenic is not added to apples during applesauce production, is it?chem1234 said:Ok I'm testing for arsenic in applesauce. I was thinking of using SERS since that is the lab I'm working in right now. To reduce the noise, I thought I could make some homemade applesauce and subtract the spectra from the store bought applesauce.
Are you trying to determine total arsenic (possibly meaningless from a toxicity POV) or you trying to 'speciate' arsenic in this sample?I'm not sure about the separation technique but I could probably dissolve the applesauce in some solvent and then use the solvent as a baseline ( though there might be too many compounds inside the mixture). Keep in mind I'm pretty inexperienced. Thanks a lot.