Bioaccumulation of Heavy Metals in Vegetables and Soil Materials and methods

Study area and sampling

All samples were randomly collected from the farmlands irrigated with domestic wastewater around the three different locations such as Rishi Nager (L1), New Police Line (L2) and Ludass village (L3) of Hisar district of Haryana, India. Soil samples were collected at the surface depth of 10cm using stainless steel spade sampling tools and plastic buckets to avoid any contamination of samples with traces of elements from the tools. At each sampling site, scrape away surface debris and remove a core sample to the appropriate depth. Soil samples were air dried, ground, passed through a 2mm sieve and stored in plastic bags for further analysis. Five ground Water and seven wastewater samples were also collected from the each location. All samples were collected and stored and kept at 4oC for further analysis in polythene bags/canes according to their type and brought to the laboratory for metal quantification.

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Sample preparation

All the collected Vegetables were washed with double distilled water to remove airborne particles. The edible parts of the samples were weighed and soils samples were air-dried at room temperature, to reduce water content. All the samples were then oven-dried in a hot air oven at 70±5 oC for 24 h. Dried samples were powdered using a pestle and mortar and sieved through muslin cloth.

Digestion of the vegetable and soils samples

For each vegetable, three powdered samples from each source of domestic wastewater irrigation (1.0 g each) were accurately weighed and placed in crucibles, three replicates for each sample. The soil and vegetable ash samples were digested with perchloric acid and nitric acid (1:4) solution. The samples were left to cool and contents were filtered through Whitman filter paper No. 40. Each sample solution was made up to a final volume of 50 ml with distilled water and concentration of heavy metals were analyzed by atomic absorption spectrophotometer (ASS: model AA6300, Shimadzu).

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