Abstract— The total chromium ions in vegetable and rice samples can be determined by spectrophotometric method using diphenylcarbazide reagent after their treatment. The treatment processes include: fresh sample treatment, digestion and oxidation of Cr(III) to Cr (VI). This oxidation was carried out very carefully using (NH)2S2O8 AgNO3 catalyst, NaCl then combining with H2O2 in alkaline media. The chromium contents in the root samples were higher than in the fresh stems samples (for spinach). In the same locations, if the chromium contents in the vegetable are high, the chromium contents in the rice samples are high too.
Keywords— Rice sample, Vegetable sample, Chromium oxidation, Diphenylcarbazide.
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