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Aluminium leaching from utensils-a kinetic study.

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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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.

Item Type: Article
Uncontrolled Keywords: aluminium leaching; utensils
Subjects: 600 Technology > 01 Medical sciences > 17 Toxicology
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Sep 2010 05:00
Last Modified: 30 Dec 2016 12:43
URI: http://ir.cftri.com/id/eprint/2259

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