تلوث الماء بالألمنيوم المتحرر من أوعية الطبخ عند الرقم الهيدروجيني المتعادل : دراسة أولية

الملخص EN

As a positive correlation has been established between encephalopathy and other diseases and the concentration of aluminium in drinking water, and food, the aim of this investigation was to provide primary estimate of the intake of alluminium by consumers of hot drinks using aluminium cooking utensils.

Various kinds and different sizes of cooking utensils (new and old) were used, the investigation was carried out to study leaching of aluminium from each cooking utensils in distilled water.

Concentrations of aluminium (ppm) were measured in samples withdrawn after boiling, at intervals of time (0, 15, 30, 60, 90 and 120 min.) The results indicate that no considerable amount of aluminium was liberated in the boiled water.

The concentration of aluminium in all samples coollected after 0, 15 and 30 min.

were below detection limits, but after 60 min.

they were ranged from ND to 0.36 ppm in distilled water.

Except for one old cooking pan which released aluminium in slightly considerable amounts of aluminium (up to 33.1 ppm, at 120 min.) Generally it appeared that there was no significant difference between the new and old cooking utensils, or between the different sizes.

All tough the utensils generally were not leached considerable amounts of aluminum, but it is suggested that cumulative toxicity may be contributed from consumption of water boiled in aluminium utensils.

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