A little more info would be helpful:
1. What method was used for the mercury analysis and were there blank /
spiked / standard samples also analyzed?
2. How was the canned fish prepared for sampling and subsampled for analysis?
How many cans were sampled and analyzed?
3. Were you comparing the results from fresh and canned fish on a dry weight
basis?
4. Did you have samples of the fish before canning for comparison?
Alan Ismond, P.Eng.
Aqua-Terra Consultants
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