Background: Analysis of aluminium (Al) in urine samples is required in management of a number of diseases including patients with renal failure. This work aimed to present dispersive liquid-liquid microextraction (DLLME) and ultrasound-assisted emulsification microextraction (USAEME) methods for the preconcentration of ultratrace amount of aluminum in human urine prior to its determination by a...

A very simple, rapid and sensitive dispersive liquid-liquid microextraction (DLLME) followed by gas chromatography and flame ionization detection (GC-FID) was developed for the determination of phenol and carvacrol in honey samples. A mixture of 100 µl dichloromethane (extraction solvent) and 0.5 ml acetonitrile (disperser solvent) was rapidly injected into sample solution. Thereby a cloudy sol...

Dispersive Liquid-Liquid Microextraction / Thermal Lens Microscopy (DLLME/TLM) was developed as a new combination method for preconcentration and determination of Cd. Thermal Lens Microscopy is suitable for the determination of analyte after DLLME because of the low volume of the remained phase after DLLME and increasing of the enhancement factor for the nonpolar organic solvents. Some effe...

the task specific ionic liquid (tsil), tricaprylmethylammonium thiosalicylate ([a336][ts]),was synthesized, characterized and subsequently used as extraction solvent in dispersive liquid-liquidmicroextraction (dllme) technique. the tsil-dllme method followed by inductively coupled plasmaatomicemission spectrometry (icp-aes) was applied to determination of trace mercury (hg) and cadmium(cd) in a...

A simple, fast, inexpensive, and sensitive technique for the detection and identification of flammable or combustible liquid residues on the skin of arson suspects is presented. The use of solid phase microextraction (SPME) for the analysis of ignitable liquid residues has been demonstrated and it is shown in this work that this technique is effective in extracting these liquid residues at extr...

absorption of flavor compounds from food into the package is one of the interactions which occurbetween food and packaging material. this phenomenon is of high importance, because absorptionof flavors into the packaging material could diminish the flavor intensity of the product as well asloss of mechanical/border properties of the packaging material, so the final loss of quality in thefood pro...