Shakila Zaman, Hameed A Tahir, Uzaira Rafiq.
Changes in concentration of iron and lead in food due to rotting.
Rawal Med J Jan ;31(1):6-9.
Objective: To determine whether there is any change in concentration of iron and lead due to rotting process of food. Methods: The concentration of iron and lead in fresh samples of apple, precement (Japanese fruit), banana, grapes, potato and tomato and normally marketed cereal, brand name “cerelac”, was determined, using atomic absorption spectroscopy. Samples were taken each week for six weeks. Results: The highest concentration of lead (3.336µg/g), in fresh samples, was in precement, perhaps, its thin peel and soft internal tissue has greater diffusivity and is more absorptive for lead from environment. Cerelac had higher iron content. The change in concentration of iron and lead with respect to rotting time is inconsistent and does not follow any derived mathematical relationship. Initially, it increases, followed by a decline in value and then increases again, with variation depending upon the nature of sample. However, on the average, it is showing an increase. Conclusion: The inconsistency in concentration of metal ions at various rotting stages, perhaps, is due to different rotten products, with varied absorbency at different states of decay.
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