Reduction of heavy metals contamination in mussels
The study was conducted to reduce the heavy metals content (mercury and cadmium) in green mussels meat. The reduction of heavy metals were done by soaking the mussels meat at varied concentration concentration of EDTA (chelating agent) and at varied soaking time. The result shows that EDTA be able to reduce the heavy metals content in the mussels. The difference heavy metal content in every mussels are the factor that makes the reduction rate in some data are in negative value. Through statistical analysis (ANOVA and T-test), it shows that chelating agent concentration and soaking time gave impact in the heavy metals reduction rate.
No other version available