Leaching of Aluminium and Its Incorporation into Rice During Cooking under Different Fluoride Concentrations in Water

Simple item page
dc.contributor.authorAmarasooriya, A.A.G.D.
dc.date.accessioned2019-05-05T05:33:44Z
dc.date.available2019-05-05T05:33:44Z
dc.date.issued2012
dc.description.abstractMajority of the people in Sri Lanka use aluminumcooking utensils for cooking rice and other types of food. Aluminum is toxic to human if injected in excessive concentrations. Leaching of aluminum from cooking utensils has been reported by several investigations.Since fluoride in water has an affinity to make complex ions with aluminum. Fluoride in cooking water can enhance attraction ofaluminum in to the cooking medium and hence to the cooked food. Under the present study naturalaluminum level andleaching of aluminum and its incorporation in to rice during cooking under different fluoride stresseswere studied. Aluminum was determined using a UV Spectrophotometric method. The experiment was done in the laboratory where rice was cooked in a glass beaker with an aluminum plate in it under different fluoride concentrated water. Samples were then digested so that aluminum could be determined by spectrophotometrically. Natural aluminum level of the raw rice (Oryza sativa)was significantly large. It was observed a concentration of0.2038mg/g aluminumin rice. Rice cooked at the present of aluminum plate but without fluoride watershows an addition of 0.0065mg/galuminum to rice. An addition of 0.1367mg/galuminum was noted at a fluoride concentration of 6mg/1 in water which is comparative to highest fluoride levels of Sri Lankan ground water. Total aluminum was found to be high in the rice cooked under normal water as well as in the fluoride richwater. Aluminum in cooked rice increased with theincreasing fluoride concentration in the water. It was found that total aluminumlevel in cooked rice was 0.2135 mg/g when cooked in fluoride free water and it was 0.3438 mg/g at 6 mg/1 fluoride in water. The maximum allowed aluminum intake per normal personis 0.1428 mg/kg body weight per day. Based on the assumption that one person who eat 250 g rice per day, the aluminum intake according to present experiment is greater than 0.1428 mg/kg and hence risky. present study shows that Sri Lankan community in areas of fluoride rich ground water are vulnerable to inject of high aluminum at toxic levels through aluminum cooking utensils alone. The risk can be much higher when substandard aluminum pots that are easily dissolved in cooking medium.en_US
dc.identifier.otherUWU/MRT/08/0003
dc.identifier.urihttp://erepo.lib.uwu.ac.lk/bitstream/handle/123456789/370/UWULD-MRT-08-003-18032019102444.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.subjectMineral Resources And Technology Degree Programmeen_US
dc.titleLeaching of Aluminium and Its Incorporation into Rice During Cooking under Different Fluoride Concentrations in Wateren_US
dc.typeThesisen_US
Files
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Mineral Resources and Technology Degree Programme (MRT)