الفهرس 
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Abstract
The purpose of the present work is to compare between two spectroscopic techniques FAAS and ICP-AES for elemental analysis of edible parts of some fresh vegetables and fruits. Two digestion methods were applied for the determination of Cu, Fe, Mg, Mn and Zn in eighteen samples collected from Qaliubia and Markets in Egypt. These samples are cauliflower, sweat potato, spinach, cabbage, kiwi, dates, mushroom, onion, lettuce, parsley, radish, cucumber, tomato, garlic, carrot, pepper, banana and soft dates.
The thesis is divided into five chapters:
Chapter One, the introduction which discusses the techniques used and its applications and focused on the importance of heavy/trace elements for human body. The introduction is terminated by the aim of the present work.
Chapter Two gives a general review on the most important physical methods used for determination of trace elements in food samples.
Chapter Three is devoted to review briefly the fundamental theories related to absorption of spectral lines. It gives the expression relating the absorbance of the spectral line, as well as its shape and its intensity.
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Chapter four describes the experimental set up used in the present work.
Chapter five describes the experimental work and the result obtained. The first part describes the preparation of samples and standard solutions. The second part describes the determination of the trace element concentrations by the two digestion methods with the two techniques.
It was found that the concentrations range for the determined elements in all samples were as follows:
According to the 1st digestion method Zn ranged from 1.92 mg/kg in banana to 11.8 mg/kg in garlic, Mn ranged from 0.56 mg/kg in banana to 11.14 mg/kg in radish, Fe ranged from 28.9 mg/kg in banana to 95.12 mg/kg in spinach, Mg ranged from 95 mg/kg in mushroom to 604.425 mg/kg in banana and Cu ranged from 0.375 mg/kg in cabbage to 3.66 mg/kg in mushroom.
According to the 2nd digestion method Zn ranged from 1.97 mg/kg in banana to 12.49 mg/kg in garlic, Mn ranged from 0.58 in banana mg/kg to 11.44 mg/kg in radish, Fe ranged from 63.3 mg/kg in banana to 180.69 mg/kg in parsley, Mg ranged from 103.02 mg/kg in mushroom to 655.34 mg/kg in banana and Cu ranged from 0.44 mg/kg in cabbage to 4.09 mg/kg in mushroom.
As a conclusion, the most important comparative study for the two techniques used in this work is achieving an accuracy of the method selected.