Determining heavy metals in spices using the Atomic-absorbtion spectroscopy method

In the last few years the world has shown high interest in the negative effects of heavy metals on the human body. Heavy metals have polluted the air, the land, the wather so that means the food that we consume one of which are spices. As we know, spices are one of the main ingredients in the Georgian kitchen. That’s why we have decided to do a study with the Atomic-absorbtion spectroscopy (AAS) method on how much of these heavy metals like - lead (Pb), Cadmium (Cd), Chrome (Cr), Cupper (Cu), Zink (Zn) are mixed in the spices we use today.