Vanadium in Some Biological Specimens

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Abstract
The concentration of vanadium was studied in some common fruits and vegetables, animal foods, and in drinking water from various geographical areas by means of thermal neutron activation analysis. In general, the concentration of vanadium was found to be very low (10-4 ppm), although there was a pronounced difference among species. Lobster gelatin, mackerel, parsley, dill, lettuce, radishes, sardines, and liver (calves) were found to be relatively rich in vanadium. A commercial laboratory ration for rats was found to contain as much as 1.5 ppm vanadium (fresh weight). There were, however, some geographical variations of the vanadium concentration in the specimens analyzed. The uptake of radiovanadium (48V) by vegetables from the soil varied from one vegetable to another. However, the ratio of the values obtained with neutron activation analysis and with the 48V uptake study was constant throughout. Autoradiography showed that fish accumulated 48V in bone, fins, skin, and liver.