Presentation description

Recognizable spice brands were selected and samples from each brand were prepared for ICP-OES analysis via acid digestion and filtration. Samples were created in triplicate and standards were created to run alongside the samples. The standards created a calibration curve, and the results were compared to FDA suggestions for food and safety to determine each sample's level of risk for consumption, and reported by the amount of heavy metals present in each full container of sample

Group Members: Rebekah Hardman, Kevin Kiebetrau