Ion Chromatography as a Reference Method for Determination of Inorganic Ions in Water and Wastewater

Michalski, Rajmund

doi:10.1080/10408340600713678

Cited by 95 publications

(41 citation statements)

References 121 publications

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“…Hence, they are used for routine applications in wastewater laboratories. Thanks to many advantages ion chromatography has when compared to the manual wet methods, it quickly became accepted world-wide as a reference method for the analysis of anions and cations in water and wastewater [52].…”

Section: Standard Methods Based On Ion Chromatographymentioning

confidence: 99%

Ion Chromatography Applications in Wastewater Analysis

Michalski

2018

Separations

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Wastewater analysis is an important area in analytical and environmental chemistry. It can be performed with both the classic wet methods and instrumental techniques. The development of new methods, and modification of the existing ones, constitute a major task for researchers. Ion chromatography plays a predominant role in ion determinations with the instrumental methods. It offers several advantages over the conventional methods, such as simultaneous determinations of alkali and alkaline earth cations and ammonia. Ammonium ions cannot be determined by spectroscopic methods. Ion chromatography has been accepted world-wide as a reference method for analyzing anions and cations in water and wastewater due to the fact that it enables the replacement of several individual wet chemistry methods for common ions with one instrumental technique. The following article describes the principles of ion chromatography, such as stationary phases, eluents, detectors, and sample preparation methods. Moreover, the applications of ion chromatography in wastewater analyses and international standards are presented.

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Section: Standard Methods Based On Ion Chromatographymentioning

confidence: 99%

Ion Chromatography Applications in Wastewater Analysis

Michalski

2018

Separations

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“…Analytical methods for the quantification of chlorate are typically based on spectrophotometric or colorimetric, electrochemical and chromatographic techniques, especially ion chromatography, also coupled with mass spectrometry (Michalski, 2006;Rao et al, 2010) These methods have been developed in the first line for relative clean matrixes, especially drinking water (summarized in Health Canada, 2008).…”

Section: Methodsmentioning

confidence: 99%

Risks for public health related to the presence of chlorate in food

Publication¹

2015

EFS2

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Following a request from the European Commission, the risks to human health related to the presence of chlorate in food were assessed by the EFSA Panel on Contaminants in the Food Chain (CONTAM Panel). The presence of chlorate in food can arise from the use of chlorinated water for food processing and the disinfection of foodprocessing equipment. Inhibition of iodine uptake in humans was identified as the critical effect for chronic exposure to chlorate. A tolerable daily intake (TDI) of 3 µg chlorate/kg body weight (b.w.) was set by readacross from a TDI of 0.3 µg/kg b.w. derived for this effect for perchlorate, multiplied by a factor of 10 to account for the lower potency of chlorate. Formation of methaemoglobin was identified as the critical acute effect of chlorate. An acute reference dose (ARfD) of 36 µg chlorate/kg b.w. was derived from a no-observedeffect-level for chlorate in a controlled clinical study. Chronic exposure of adolescent and adult age classes did not exceed the TDI. However, at the 95th percentile the TDI was exceeded in all surveys in 'Infants' and 'Toddlers' and in some surveys in 'Other children'. Chronic exposures are of concern in particular in younger age groups with mild or moderate iodine deficiency. Mean and 95th percentile acute exposures were below the ARfD for all age groups indicating no concern. Based on the current practices in food industry, application of a hypothetical maximum residue limit (MRL) of 0.7 mg/kg for all foodstuffs and drinking water would only minimally reduce acute/chronic exposures and related risks. Assuming chlorate concentrations of 0.7 mg/kg for all foods and drinking water consumed in a day, acute exposures would increase by up to about 5-fold and the ARfD be exceeded at mean estimates in 'Infants' and 'Toddlers' and at 95th percentile also in 'Other children'and 'Adults'. Chlorate is formed as a by-product when using chlorine, chlorine dioxide or hypochlorite for the disinfection of drinking water, water for food production and surfaces coming into contact with food. Chlorination of animal-derived food is not allowed in the EU, while washing of plant-derived food with chlorine disinfected water can be permitted under national regulations. No maximum levels for chlorate in drinking water have been set in the European Union (EU) while the World Health Organisation (WHO) has established a guideline level for chlorate in drinking water of 0.7 mg/L. © EuropeanIn many fruit and vegetable commodities chlorate levels exceeding the default MRL of 0.01 mg/kg are found.Based on the available information, the CONTAM Panel assumes that chlorate residues in food result mainly from the use of chlorinated water for food processing (e.g. washing) and from the disinfection of surfaces and food processing equipment coming into contact with food.The EFSA Evidence Management Unit (DATA Unit) launched a call for data on chlorate levels in food and drinking water. After a quality assessment of the analytical data and their evaluation, 8 028 samples remained for anal...

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“…They mainly served to determine anions and cations in water and wastewater [19]. In the 1990s, the International Standard Organization (ISO) introduced numerous standards concerning determination of anions and cations in water and wastewater, as well as solid and gaseous samples.…”

Section: Cation Separationmentioning

confidence: 99%