Can Spectroscopy Be Used to Test Arsenic in Applesauce?

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The discussion revolves around preparing applesauce for spectroscopy, specifically to test for arsenic using Surface-Enhanced Raman Spectroscopy (SERS). The initial focus is on the choice of solvent for dissolving applesauce, but it emphasizes the importance of first determining the specific arsenic testing method before selecting a solvent. The idea of creating homemade applesauce to subtract spectra from store-bought samples is mentioned as a way to reduce noise in the results. However, concerns are raised about the potential presence of arsenic in both homemade and store-bought applesauce, questioning the reliability of results. Additionally, the distinction between measuring total arsenic versus speciation of arsenic is highlighted, noting that total arsenic measurements may not provide meaningful toxicity information. The discussion reflects a blend of practical laboratory considerations and theoretical aspects of arsenic analysis in food samples.
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I was thinking of preparing applesauce for some type of spectroscopy( ex: Raman). I was thinking of testing it for arsenic. Does anyone have any idea what applesauce would dissolve in ( I realize this is more of a biology question).
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You are putting things on the head. First, you have to decide what you are going to test for. Then, you select a method. Then, you select a way of preparing the sample. You don't start with "what solvent should I use if I don't know what and how I want to do".
 
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. 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.
 
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.
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?

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.
Are you trying to determine total arsenic (possibly meaningless from a toxicity POV) or you trying to 'speciate' arsenic in this sample?
 
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