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The Time Stability of Dissolved Mercury in Water Samples-II. Chemical Stabilization¹

ABSTRACT

Bacteria were found to be the principal cause of instability of mercury in laboratory solutions. The volatilization loss rate increased rapidly after a variable lag period and then leveled off with increasing time. The marked reduction in the loss rate of mercury is a result of its combination with bacterial cells and metabolites. Reagents which either oxidize or solubilize organics removed mercury most effectively from sample containers in which mercury-bearing water had been stored. A small amount of mercury was found to have diffused into the polyethylene bottles. Solute mercury was most effectively stabilized in laboratory solutions and water samples with 0.05% KMnO₄ without acidification.

Key Words: volatilization • sample preservation • organic forms • acids • oxidizing agents • bacteria • Pseudomonas sp. • Flavobacterium sp.

¹ Publication authorized by the Director, Geological Survey, U. S. Dep. of the Interior.

² Soil Scientist and former Chemist, respectively, Water Resour. Div., U. S. Dep. of the Interior, Menlo Park, CA 94025.

Received for publication January 27, 1975.