| Author | Message | ||
     Gavriel Levin (levin) Member Username: levin Post Number: 13 Registered: 1-2006 |
Hi Pedro, I suspected low and 30 ppm is about what I would guess, well, I don't know about others but I would not spend 10 miutes of my time trying that application in meat - a complex chemical system without the help of the hormones, and loaded with water that absorb practically everywhere in the spectrum. The world of analysis of trace compounds of biological activity has relied in the past on use of compounds that bind/react specifically with the desired species, leading to color reaction, or flourescent phenomenon - and for a reason - direct spectral methods mostly fail - However - if you have knowlledge of specific UV wavelengths of absorption that can be related to your hormones - you should be able to sample, extract the hormone using some solvent and measuring in UV. Proteins and peptides are subject to such analysis - how would your hormones behave? Gabi Levin Brimrose | ||
| Pedro Issa (pedro_issa) New member Username: pedro_issa Post Number: 2 Registered: 2-2006 |
Hi Gabi You are right ! They are aromatic molecules and the concentration level 0 to 30 ppm. Pedro | ||
| Gavriel Levin (levin) Member Username: levin Post Number: 12 Registered: 1-2006 |
Hi Pedro, Can you tell us what is the expected concentration of the residue in the meat? Fom my basic knowledge it must be very low, in ppm range isn't it? Gabi Levin Brimrose | ||
| Pedro Issa (pedro_issa) New member Username: pedro_issa Post Number: 1 Registered: 2-2006 |
Dear All I�d like to know if anyone has experience to predict hormonal and toxic residual in meat products in order to attend the EC requirements |