Abstract:Humans are exposed to Potentially Toxic Metals (PTMs) through many routes. Cooking foods in cookwares which are prone to material leaching can be an exposure route to PTMs. This study assessed the effect of pH on the leaching of some PTMs from used cooking pots into deionized water. Series of deionized waters were prepared from pH 3 to 7. Each water was brought to boil in clay, non-stick, stainless steel, cast aluminum, pressed aluminum and glass pots respectively. The PTMs leached from each sample pot were de… Show more
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