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Asscssing potential Risk Of Heavy metals in dricd , Fluid and Flavored Milk collected from local Market in egypt using ICP-OFS Technique تقييم المخاطر المحتملة للمعادن الثقيلة في الحليب المجفف والسائل والمنكه الذي تم جمعه من األسواق المحلية في مصر باستخدام تقنية OES-ICP \\GP\\DR. Amr Ageez // Dr. Mona Khorshed( Spring 2018 )\ Riham Osama Ibrahim.

By: Riham Osama Ibrahim. 154657.
Contributor(s): Mona Khorshed [External Supervisor. ].
Material type: materialTypeLabelBookPublisher: Giza: MSA, 2018Description: 86 P. :, 26 CM.Subject(s): Biotechnology | ICP-OFSOnline resources: FULL TEXT PRESS HERE Summary: Milk is very common in our food list due to its nutrient value, since it is a source of vitamins and a lot of mineral constituents which are necessary for proper development and functioning of different tissues and organs. For this reason, milk should be free from any contaminants such as heavy metals. In the past decades, heavy metal contamination has exponentially increased, and is now found particularly high in ingestible beverages such as milk. Thus, this study attempted to assess the potential risk of heavy metal exposure from the dietary consumption of full cream liquid, powdered and flavored milks and its environmental impact and decide which is safer for human consumption and compare the results to the APTWI standards. Focus was given to toxic metals; Lead, Cadmium and chromium as well as non toxic metals; Iron, Manganese, Nickel, Zinc, Copper, Cobalt and Tin, which were digested and processed using typical methods, then analyzed using ICP-OES technique. The results showed that the elements that were found in 100% of the samples analyzed were Iron (Fe), Manganese (Mn) and Tin (Sn). Iron (Fe) has the highest mean concentration in all the samples with the highest being; 29.5859 mg/kg for powder milk. Manganese is the second element with the highest mean concentration in all the samples with the highest being; 1.01116 mg/kg for chocolate milk and the third is Tin with highest being 1.2255mg/kg for powder milk.
List(s) this item appears in: BIOTECHNOLOGY Distinguished Graduation Projects - Year 2017/2018
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Distinguished Graduation Projects Distinguished Graduation Projects Soft Copy located on INTERNET GP409BIO2018 (Browse shelf) Available 81872

Milk is very common in our food list due to its nutrient value,
since it is a source of vitamins and a lot of mineral
constituents which are necessary for proper development
and functioning of different tissues and organs. For this
reason, milk should be free from any contaminants such as heavy metals. In the
past decades, heavy metal contamination has exponentially increased, and is now
found particularly high in ingestible beverages such as milk. Thus, this study
attempted to assess the potential risk of heavy metal exposure from the dietary
consumption of full cream liquid, powdered and flavored milks and its environmental
impact and decide which is safer for human consumption and compare the results
to the APTWI standards. Focus was given to toxic metals; Lead, Cadmium and
chromium as well as non toxic metals; Iron, Manganese, Nickel, Zinc, Copper,
Cobalt and Tin, which were digested and processed using typical methods, then
analyzed using ICP-OES technique. The results showed that the elements that were
found in 100% of the samples analyzed were Iron (Fe), Manganese (Mn) and Tin
(Sn). Iron (Fe) has the highest mean concentration in all the samples with the
highest being; 29.5859 mg/kg for powder milk. Manganese is the second element
with the highest mean concentration in all the samples with the highest being;
1.01116 mg/kg for chocolate milk and the third is Tin with highest being
1.2255mg/kg for powder milk.

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