title: The chemical speciation of 137Cs in sheepmeat.
abstract: Minced sheep muscle, homogenised liver and fragmented rib or cortical bone, from sheep grazing near Bootle, Cumbria, U.K., which had been stored for some months at -20 degrees C, were extracted at 4 degrees C with an isotonic 0.15 M NaCl-0.02 M phosphate buffer at pH 7.4. Each successive extraction released about 50% of the total 137Cs remaining in the tissue. Passage of the extracts through a column of the cation-exchanger Dowex 50 x 8 indicated that essentially all the extracted 137Cs was in cationic form.
authors.affiliation: Department of Chemistry, University of Wales, Cardiff.
authors.forename: T Y
authors.initials: TY
authors.lastname: Pang
authors.forename: D M
authors.initials: DM
authors.lastname: Taylor
authors.forename: D R
authors.initials: DR
authors.lastname: Williams
mesh_terms: D000818:Animals; D001842:Bone and Bones / Q000737:chemistry; D002588:Cesium Radioisotopes / Q000032:analysis*; D005507:Food Contamination, Radioactive / Q000032:analysis*; D008099:Liver / Q000737:chemistry; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D012756:Sheep; D006113:United Kingdom
chemical_list: D002588:Cesium Radioisotopes