Determination of the Calcium Content of Beer and Water Using Atomic Absorption Spectroscopy

1. Assuming the wort is saturated with Ca3(PO4)2(s), what would happen to the concentration of Ca2+ions in the wort if: (i) More HPO42-ions were added? PO43- Concentration will increase (ii) Ca3(PO4)2 (s) was added? (iii) The pH of the solution was decreased by addition of a suitable acid?

2. Why is LaCl3 utilized? What changes would be needed in set up of the AAS if LaCl3 was not used

3. If your two highest concentrations for the calibration both have an absorbance of about 2, what is the problem and how you would correct it?