Metals in beer have a big influence on quality, taste and looks of the beer, and also on the
process of fermentation. Therefore, I determined the contents of selected metals in 6
different samples of beer (copper, iron, manganese, zinc). The samples were prepared by filtering or by acid microwave digestion. The metals in beer are present in traces,
consequently classical methods are not suitable for use. The concentrations were
determined by atomic absorption and optical emission spectroscopy with the use of
calibration curve. On the contrary to AAS, ICP-OES allows us to measure more elements
in a sample at once. Contents of metals in the samples were compared to results of other
researches. In addition, also difference of results in both methods was compared.
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