G
Gracia Bagur
Researcher at University of Granada
Publications - 7
Citations - 71
Gracia Bagur is an academic researcher from University of Granada. The author has contributed to research in topics: Detection limit & Tributyl phosphate. The author has an hindex of 6, co-authored 7 publications receiving 70 citations.
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Journal ArticleDOI
Determination of tin, vanadium, iron, and molybdenum in various matrices by atomic absorption spectrometry using a simultaneous liquid-liquid extraction procedure.
TL;DR: An atomic-absorption spectrometric method is described for the determination of tin, vanadium, iron, and molybdenum in two certified reference materials, food samples, and petroleum crude.
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Determination of tin in canned fruits and vegetables by atomic absorption spectrometry and liquid-liquid extraction.
TL;DR: A method was developed for the determination of tin based on the extraction of its 5,5'-methylenedisalicylohydroxamic acid complex with 1.09M isobutyl methyl ketone in tributyl phosphate in good agreement with those obtained by the phenylfluorone method.
Journal ArticleDOI
Determination of molybdenum in various materials by normal-phase liquid chromatography using N-benzoyl-N-phenylhydroxylamine
TL;DR: In this article, a normal phase liquid chromatographie method for the selective determination of molybdenum with N-benzoyl-N-phenylhydroxylamine is described.
Journal ArticleDOI
Estimation of the uncertainty associated with the standard addition methodology when a matrix effect is detected.
TL;DR: The final results show that the main contributions to the relative overall uncertainty are those closely related with the chemical aspects of the method, i.e. liquid-liquid extraction and standard addition calibration.
Journal ArticleDOI
Synergistic Extraction-Atomic Spectrophotometric Determination of Vanadium in Foods and Petroleum Crudes with 5,5′-Methylenedisalicylohydroxamic Acid (MEDSHA)
TL;DR: In this article, a method is described for the flame atomic absorption spectrometry (AAS) determination of vanadium, down to microgram level, in food samples and petroleum crudes.