Determination of the Calcium Content of Beer and WaterUsing Atomic Absorption Spectroscopy
1. Assuming the wort is saturated with Ca3(PO4)2(s), what wouldhappen to the concentration of Ca2+ions in the wort if: (i) MoreHPO42-ions were added? PO43- Concentration will increase (ii)Ca3(PO4)2 (s) was added? (iii) The pH of the solution was decreasedby addition of a suitable acid?
2. Why is LaCl3 utilized? What changes would beneeded in set up of the AAS if LaCl3 was not used
3. If your two highest concentrations for the calibration bothhave an absorbance of about 2, what is the problem and how youwould correct it?
