The determination of uranium in food samples by Compton suppression epithermal neutron activation analysis

被引：10

作者：

Kapsimalis, R. ^{[1
]}

Landsberger, S. ^{[1
]}

Ahmed, Y. A. ^{[2
]}

机构：

[1] Univ Texas Austin, Nucl Engn Teaching Lab, Austin, TX 78712 USA

[2] Ahmadu Bello Univ, Ctr Energy Res & Training, Zaria, Nigeria

来源：

APPLIED RADIATION AND ISOTOPES | 2009年 / 67卷 / 12期

关键词：

Compton suppression; Food; Epithermal neutron activation; ELEMENTS; SPECTROMETRY;

D O I：

10.1016/j.apradiso.2009.05.011

中图分类号：

O61 [无机化学];

学科分类号：

070301 ; 081704 ;

摘要：

Eight foods common to the Nigerian diet were analyzed for trace amounts of uranium using epithermal neutron activation analysis. Food sample sizes of roughly one-half gram, irradiated for 10 min, with a 15 min decay time and counting time for 10 min yielded detection limits between 0.02 and 0.04 Bq/kg. Dried milk, chicken pasta, spaghetti and biscuits had less than detectable amounts of uranium, while sorghum, wheat and brown beans contained 0.73, 0.23 and 0.16 Bq/kg, respectively. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：2097 / 2099

页数：3

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