A Study of the Effect of Some Nutritious Solution's Acidity on the Traditional Aluminum Utensils Using Atomic Absorption Spectroscopy ( AAS )
Abstract
درس تأثير بعض المحاليل الغذائية الحمضية، مثل: دبس البندورة وعصير الليمون الحامض على أواني طبخ تقليدية مصنوعة من الألمنيوم و أخرى من التيفال للمقارنة. تم تحديد عنصري الألمنيوم والرصاص في العينات المدروسة باستخدام مطيافية الامتصاص الذرية ( Atomic absorption spectroscopy ). تشير نتائج هذه الدراسة إلى أن الألمنيوم سجل أعلى تركيز له بعد زمن تسخين قدره 30 دقيقة حيث ب ) µg / ml 24.48 ) في عينات دبس البندورة و ( 34.43 μg / ml ) في عينات الليمون الحامض, وقد أدى التسخين لفترة زمنية أكبر من (60 دقيقة ) إلى زيادة طفيفة في كمية الألمنيوم المنحلة قدرها ( 4.11 μg / ml ) . لوحظ أن كمية الألمنيوم المنحلة بتأثير عصير الليمون الحامض أكبر منها في دبس البندورة بمقدار( 9.59 μg / ml ) . وقد سجل الرصاص تركيزًا ثابتاً ( 0.01 μg / ml ) في جميع العينات المدروسة, وذلك ضمن الحدود المسموح بها
( 0.1 μg / ml ) ، في حين تجاوز تركيز عنصر الألمنيوم الحدود المسموح بها ( 2 – 5 mg / l ) .
This paper studies the effect of the acidity of some nutritious solutions, like Tomato juice and lemon juice, on the un-processed untreated, traditional cooking utensils, which are made of aluminum and others made of Tefal for comparing them.
The comparison has been done by heating the utensils into different periods: 30, 45 and 60 minutes. The two minerals of aluminum and lead have been identified in the studied samples using the atomic absorption spectroscopy.
Usage lead mineral in forming these utensils by any way during their manufacturing is the cause of taking this mineral into consideration in the study.
The results of this study show that aluminum has recorded the higher concentration after a heating period of 30 minutes, where its amount in the samples of tomato juice is ( 24.48 μg / ml ) and in the lemon juice is (34.43 μg ml ).The lead has also recorded a steady concentration ( 0.01 μg / ml ) in all studied samples, where it has been in the allowed limits ( 0.1 μg / ml ).
The concentration of aluminum mineral has exceeded those limits (2 – 5 µg / l ), where it forms a great danger on the health of the human beings, who will have those foods. For this reason, we must make a reconsideration of using the traditional cooking utensils and replace them with what it is new and healthy.
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