Volume 4, Issue 3 (2016)                   ECOPERSIA 2016, 4(3): 1517-1526 | Back to browse issues page

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Astani E, Vahedpour M, Babaei H. Organic and Total Mercury Concentration in Fish Muscle and Thermodynamic Study of Organic Mercury Extraction in Fish Protein. ECOPERSIA 2016; 4 (3) :1517-1526
URL: http://ecopersia.modares.ac.ir/article-24-3553-en.html
Organic and Total Mercury Concentration in Fish Muscle and Thermodynamic Study of Organic Mercury Extraction in Fish Protein
Elahe Astani1 , Morteza Vahedpour * 2, Hadi Babaei3
1- Former M.Sc. Student, Faculty of Sciences, University of Zanjan, Zanjan, Iran
2- Professor, Faculty of Sciences, University of Zanjan, Zanjan, Iran
3- M.Sc., Ecology Center, National Inland Water Aquaculture Institute, Anzali, Iran
Abstract:   (5225 Views)
MeHg and total mercury concentrations were determined in the muscle tissues of four fish species (Cyprinus carpio, Rutilus frisii, Carassius auratus and Esox lucius) from Anzali wetland (Guilan, Iran). Fish with the highest amount of MeHg was selected to determine the thermodynamic parameters of MeHg extraction. The extractions process was performed in the range of temperatures 331.15 to 367.15 K and at atmospheric pressure. Results show the extraction of MeHg from SH groups of sulfhydryl proteins was an endothermic process with a positive value for entropy and Gibbs free energy changes at the room temperature. Significant difference was found between MeHg content at T=367.15 K and other temperatures. Correlation coefficients results showed that the mercury concentration in muscle tissue was significantly related to the length and weight of fish (p≤0.01). Also, thermodynamic parameters of methylmercury extractions had significant correlation (p≤0.05) with length and weight of the six fish specimen.
Keywords: Methylmercury, Thermodynamic, Extraction, Fish protein
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Article Type: مقاله Ø§Ø³ØªØ®Ø±Ø§Ø Ø´Ø¯Ù‡ از پایان نامه | Subject: Fishery
Received: 2016/02/16 | Accepted: 2016/04/3 | Published: 2016/09/30
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