title: The determination of uranium in food samples by Compton suppression epithermal neutron activation analysis.
abstract: Eight foods common to the Nigerian diet were analyzed for trace amounts of uranium using epithermal neutron activation analysis. Food sample sizes of roughly one-half gram, irradiated for 10 min, with a 15 min decay time and counting time for 10 min yielded detection limits between 0.02 and 0.04 Bq/kg. Dried milk, chicken pasta, spaghetti and biscuits had less than detectable amounts of uranium, while sorghum, wheat and brown beans contained 0.73, 0.23 and 0.16 Bq/kg, respectively.
authors.affiliation: University of Texas at Austin, Nuclear Engineering Teaching Laboratory, R-9000 Austin, TX 78712, USA.
authors.forename: R
authors.initials: R
authors.lastname: Kapsimalis
authors.forename: S
authors.initials: S
authors.lastname: Landsberger
authors.forename: Y A
authors.initials: YA
authors.lastname: Ahmed
mesh_terms: D005504:Food Analysis; D009501:Neutron Activation Analysis / Q000379:methods*; D009549:Nigeria; D014501:Uranium / Q000032:analysis*
chemical_list: D014501:Uranium