Aluminium leaching from utensils — a kinetic study
- 1 January 1995
- journal article
- research article
- Published by Taylor & Francis in International Journal of Food Sciences and Nutrition
- Vol. 46 (1) , 31-38
- https://doi.org/10.3109/09637489509003383
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 utensilsKeywords
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