An overview to the results from the application of various spectrometric (atomic absorption spectrometry, AAS; inductively coupled plasma -atomic emission spectrometry, ICP-AES; and inductively coupled plasma -mass spectrometry, ICP-MS) and radioanalytical (neutron activation analysis, NAA) techniques in environmental pollution studies in the Republic of Macedonia are presented. The results from the surveys of the pollution with heavy metals of soil, air and food are reported. The pollution with heavy metals in the particular regions was additionally investigated using moss, lichens, attic dust, soil, water and sediment samples. The results from the study of the pollution in the cities of Veles (lead and zinc smelter plant), Kavadarci (ferronickel smelter plant), Radoviš (copper mine and flotation), Probištip, Makedonska Kamenica and Kriva Palanka (lead and zinc mines and flotation plants) and Bitola and Kičevo (thermoelectric power plants) are presented.
A b s t r a c t: The influence of the concentration of ascorbic acid on some azo food colorant (Brilliant Black BN, Brilliant Blue FCF, Chinoline Yellow, Indigotine, Patent Blue V and Tartazine) degradation in the solution has been studied. Rate constant (k), time of colorant half-life (t 1/2 ), as well as the type of the kinetic reaction have been determined. The colorants and the ascorbic acid have been determined by high performance liquid chromatography (HPLC) with diode array detector (DAD) and UV-VIS spectrometry. It was found that the higher concentration of ascorbic acid leads to the higher rate constant and lower colorants half-life. The values of the rate constants are 2.50-4.25 times higher when the colorant degradation was run in the presence of 500 mg L -1 of ascorbic acid than in the case of the presence of 100 mg L -1 ascorbic acid for Brilliant Blue FCF, Chinoline Yellow, Patent Blue V and Tartazine. From the other side, the degradation of Brilliant Black BN and Indigotine is very fast with a total degradation for 6-9 days. Therefore, the rate constants for those two food colorants are much higher than for the other investigated colorants. According to the linearity of the kinetics curves (ln(c/c o ) v.s. time) it appeared to be first order kinetics for the interval up to 4 days.
Composition of the essential oil of Thymus moesiacus Velen. from Macedonia was examined by GC and GC-MS methods. The main constituents of the oil were geraniol, linalool, geranyl acetate, and terpenyl acetate.
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