Aluminium leaching from utensils-a kinetic study.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/2259/
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| Title |
Aluminium leaching from utensils-a kinetic study.
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| Creator |
Rao, K. S.
Rao, G. V. |
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| Subject |
17 Toxicology
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| Description |
Aluminium leaching from low quality (Al-Pb alloy) and high quality (Al-Mn alloy) utensils by water has been studied under different conditions of pH, boiling time and NaF concentrations. High fluoride concentration and low pH were found to enhance the leaching of Al more from low quality utensils than from high quality utensils.
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| Date |
1995
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/2259/1/International_Journal_of_Food_Sciences_and_Nutrition_Jan_1995%2C_Vol._46%2C_No._1%2C_Pages_31-38.pdf
Rao, K. S. and Rao, G. V. (1995) Aluminium leaching from utensils-a kinetic study. International Journal of Food Sciences and Nutrition, 46 (1). pp. 31-8. ISSN 0963-7486 |
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