Study of trace elements in milk by nuclear analytical techniques

Gharib, A.; Rahimi, H.; Pyrovan, H.; Raoffi, N. J.; Taherpoor, H.

doi:10.1007/bf02070201

Cited by 7 publications

(2 citation statements)

References 4 publications

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“…The mixture of Cu, Cd, and Co was separated to each element alone by further extractions. Gharib et al [156] separated three small groups of trace elements from milk. In the distillate they determined Hg and Br, (separately), Ag and Se were deposited on a copper foil.…”

Section: Separation Of Several Elementsmentioning

confidence: 99%

Radiochemical neutron activation analysis

Alfassi

1994

Determination of Trace Elements

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Section: Separation Of Several Elementsmentioning

confidence: 99%

Radiochemical neutron activation analysis

Alfassi

1994

Determination of Trace Elements

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“…Raw milk Rodriguez et al, 2001 Raw et al, 1995 Market Lavi andAlfassi, 1990 Raw milk Bano ci al.. 1985Market Bano cial., 1985 Raw milk Benemariya c/ al.. 1993Processed Bencmariya ci al., 1993 Raw milk Rashed, 1992 Milk powder Gharib et al, 1985 Raw milk Khan ci al., 1989 Food processing and preparation also affect the Zn content in foods. In the past galvanized cooking utensils and water pipes were probably important additional sources of Zn.…”

Section: Zinc In Foodsmentioning

confidence: 99%

Zinc and Chromium in commonly used food items, intake by Sri Lankan adults and their levels in serum

Jayasinghe¹

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XX 1. 1 .5. 1 Specific objectives of the study 7 2. LITERATURE REVIEW 8 2.1 Sri Lankan situation 8 2.1.1 Food supply 8 2.1.2 Nutritional status of adults 9 2.1 .3 Dietary recommendations for Sri Lankan adults 9 2.1 .4 Food consumption to 2.2 Zinc 13 2.2. 1 Environmental levels and human exposure 14 2.2.2 Bioavailabiiity of zinc 15 2.2,3 Zinc homeostasis in humans 17 2.2.4 Toxic effects on humans 17 2.2.5 Zinc deficiency 18 2.4.5 Indices of zinc status 19 2.3 Chromium 20 2.3.1 Environmental levels and human exposure 21 3. 2.3.2 Daily requirements ol chromium 22 2.3.3 l3ioavailability of chromium 23 2.3.3.1 The ejucose tolerance factor 23 2.3.4 Chromium toxicity 2.3.5 Chromium deliciency 2.4 Sampling, sample prepatatioti and analysis 2.4.1 Sampling 2.4.2 Sample preparation methods 2.4.2.1 Wet decomposition 2.4.2.2 Dry ashing 31 2.4.3 Detection and measurement 32 2.4.3.1 Detection of zinc in environmental samples 32 2.4.3.2 etection of chromium in environinelital samples D 34 2.5 Quality control procedure 35 2.5.1 Recovery studies 36 2.5.2 Standard addition method 36 2.5.3 Certi lied reference materials 37 2.6 Food conipositiofl data 37 2.7 I)ietary assessment in research involviiig huniami adults 38 2.7.1 Dietary assessment methods 39 2.7.1.1 Diet history 39 2.7.1.2 Food &eqLlency questionnaire It) 2.7.1.3 Food record II 2.7.1.4 24 hour recall 42 2.8 Zinc and chromium status of serum 44 2.8.1 Determination of zinc iii serum 44 2.8.2 Deterni ination of chromium in serum 46

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