title: Aluminium leaching from utensils--a kinetic study.
abstract: 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.
authors.affiliation: Biochemistry and Nutrition Department of Central Food Technological Research Institute, India.
authors.forename: K S
authors.initials: KS
authors.lastname: Rao
authors.forename: G V
authors.initials: GV
authors.lastname: Rao
mesh_terms: D000535:Aluminum / Q000032:analysis / Q000737:chemistry*; D000704:Analysis of Variance; D003297:Cooking and Eating Utensils; D005506:Food Contamination; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007854:Lead / Q000032:analysis; D008345:Manganese / Q000032:analysis; D008433:Mathematics; D012969:Sodium Fluoride / Q000737:chemistry
chemical_list: D007854:Lead; D008345:Manganese; D012969:Sodium Fluoride; D000535:Aluminum