The influence of heat treatment on the mercury content of fish flesh
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Date
1977
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T.A.E.C., Çekmece Nuclear Research And Training Center
Abstract
Balık etinin ihtiva ettiği civa miktarında, ısı işlemi (pişirme) sırasında ne oranda bir eksilme olduğu incelenmiştir. Bu deneylerin sonuçları yüksek sıcaklıklardaki pişirme koşullarında (150-170°c) bile cıvanın ancak % 50 oranında eksildiğini göstermiştir. Cıva ihtiva eden balıkların tüketiminde insan sağlığı yönünden bu hususun göz önüne alınması gerekmektedir.
Cıva miktarı, Hg-203 izotopuna dayanan nötron aktivasyon analizi yöntemi ile tayin edilmiştir. Cıvanın radyokimyasal ayrımı, iyotlandınlmış rehineler kullanılarak yapılmıştır. Bu ayırmanın etkinliği cıvanın, bakıretilendiamin İyodür kompleksi halinde çöktürülmesi yontemininki ile karşılaştırılmıştır. Bakır- etilendiamin cıva iyodür kompleksinin gamaspektrumunda altın görülmemiştir. İyotlandınlmış reçine üzerinde ayırmada ise Kg-203 izotopuna ait 0.279 MeY peak aktivitesine Au-198 izotopunun aktivitesinin katkısı saptanmıştır, Bu nedenle, altının da mevcut olduğu bir ortamda nötron aktivasyon analizi yöntemi ile ve iyotlandırılmış reçineler kullanılarak clva tayin edilecekse, Au-198 izotopunun katkısının göz önüne alınması veya Hg-203'ün 0.279 MeV peak aktivitesinin, Au-198 in tamamen bozunmasından sonra ölçülmesi gerekmektedir.
The extent of mercury loss from fish flesh by heat treatment (during cooking) was investigated. The results of these experiments verified that the fish containing mercury should only be allowed to human consumption with special health consideration since the mercury loss due to even rather drastic cooking conditions, is about 50%. The amount of mercury was determined by neutron activation analysis based on 203Hg isotope. The radiochemical separation of mercury was performed by using iodinated resin. The efficiency of this separation was compared with that of the precipitation method of mercury as copperethylenediamine mercury iodide complex. No gold could be detected in the spectrum of copperethylenediamine mercury iodide complex whereas the contribution of gold activity to the 0.279 MeV peak of 203Hg which was retained on iodinated resin could not be considered negligible. Therefore; when the mercury in any matrix in which gold also likely to be present, is determined by neutron activation analysis using iodinated resin, the contribution of gold should be taken into consideration or the 0.279 MeV peak activity of 203Hg should be counted after complete decay of Au.
The extent of mercury loss from fish flesh by heat treatment (during cooking) was investigated. The results of these experiments verified that the fish containing mercury should only be allowed to human consumption with special health consideration since the mercury loss due to even rather drastic cooking conditions, is about 50%. The amount of mercury was determined by neutron activation analysis based on 203Hg isotope. The radiochemical separation of mercury was performed by using iodinated resin. The efficiency of this separation was compared with that of the precipitation method of mercury as copperethylenediamine mercury iodide complex. No gold could be detected in the spectrum of copperethylenediamine mercury iodide complex whereas the contribution of gold activity to the 0.279 MeV peak of 203Hg which was retained on iodinated resin could not be considered negligible. Therefore; when the mercury in any matrix in which gold also likely to be present, is determined by neutron activation analysis using iodinated resin, the contribution of gold should be taken into consideration or the 0.279 MeV peak activity of 203Hg should be counted after complete decay of Au.
Description
TENMAK D.N.. 8010
Keywords
Mercury, Civa, Fish, Balık, Chemistry -- Heat treatment, Kimya - Isıl işlem
Citation
Alkan, M. ve Okar, S. (1977). The influence of heat treatment on the mercury content of fish flesh. İstanbul : T.A.E.C., Çekmece Nuclear Research And Training Center.