STUDY OF THE TOXIC EFFECTS OF ARSENIC AND ITS COMPOUNDS AND METHODS FOR THEIR DETERMINATION IN FOOD PRODUCTS

This article examines the toxic effects of arsenic and its compounds on the human body, as well as methods for determining the amount of arsenic in various food products. The biochemical mechanisms of action of trivalent and pentavalent forms of arsenic, their interference with metabolic processes in the body, and the diseases they can cause as a result are explained in detail. In the experimental part, the amount of arsenic in dairy and plant products was determined by atomic absorption spectroscopy (AAS) and inductively coupled plasma optical emission spectroscopy (ICP-OES). As a result of the study, it was found that the level of arsenic in the products complies with the current regulatory requirements. At the same time, the advantages, sensitivity, and application areas of the analysis methods were also evaluated.