DETERMINATION OF THE LEVELS OF TRACE ELEMENTS IN SOME CANNED FOODS

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dc.contributor.authorUMAR, Zubair Muhammad
dc.date.accessioned2014-02-24T08:26:35Z
dc.date.available2014-02-24T08:26:35Z
dc.date.issued2009-09
dc.descriptionA THESIS SUBMITTED TO THE: POSTGRADUATE SCHOOL, AHMADU BELLO UNIVERSITY, ZARIA NIGERIA IN PARTIAL FULFILLMENT FOR THE AWARD OF M.SC DEGREE IN ANALYTICAL CHEMISTRY DEPARTMENT OF CHEMISTRY, AHMADU BELLO UNIVERSITY, ZARIA NIGERIA SEPTEMBER 2009en_US
dc.description.abstractX–Ray Fluorescence analytical technique (XRF) was employed for the screening of samples of canned sardine fish and canned tomato pastes for the concentration levels of trace elements in them. The results obtained revealed the presence of Br, Cu, Fe, Nb, Ni, Zn and Zr in the two canned sardine fish samples while in the four brands of canned tomato pastes, As, Br, Cr, Cu, Fe, Pb Ti, V and Zr were detected. All the elements detected showed concentration levels that are very high and far above the maximum limits set by most Countries, Health Agencies and International Organizations. This implies that their level of safety to humans is low and can constitute a threat to human health. It is therefore important to continuously monitor these products and their consumption since they are widely consumed in Nigeria.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/2364
dc.language.isoenen_US
dc.subjectDETERMINATION,en_US
dc.subjectLEVELS OF TRACE ELEMENTS,en_US
dc.subjectCANNED FOODSen_US
dc.titleDETERMINATION OF THE LEVELS OF TRACE ELEMENTS IN SOME CANNED FOODSen_US
dc.typeThesisen_US
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