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1996 Fiscal Year Final Research Report Summary

INTAKE-QUANTITY OF ALUMINUM THROUGH A JAPANESE MEAL

Research Project

Project/Area Number 07680031
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field 家政学
Research InstitutionKYOTO PREFECTURAL UNIVERSITY

Principal Investigator

TOMITA Michio  KYOTO PREFECTURAL UNIVERSITY,FACULTY OF LIVING SCIENCE,LABORATORY OF APPLIED PHYSICS,PROFESSOR, 生活科学部, 教授 (90026013)

Co-Investigator(Kenkyū-buntansha) SAITO Manabu  KYOTO PREFECTURAL UNIVERSITY,FACULTY OF LIVING SCIENCE,LABORATORY OF APPLIED PHY, 生活科学部, 助手 (60235075)
HARUYAMA Yoichi  KYOTO PREFECTURAL UNIVERSITY,FACULTY OF LIVING SCIENCE,LABORATORY OF APPLIED PHY, 生活科学部, 助教授 (00173097)
MINAMIDE Takahisa  KYOTO PREFECTURAL UNIVERSITY,FACULTY OF LIVING SCIENCE,DEPARTMENT OF FOOD SCIENC, 生活科学部, 教授 (60081551)
HATA Akemi  KYOTO PREFECTURAL UNIVERSITYK,FACULTY OF LIVING SCIENCE,DEPARTMENT OF FOOD SCIEN, 生活科学部, 教授 (60046448)
Project Period (FY) 1995 – 1996
KeywordsAluminum pan / Aluminum in foods / Intake of aluminum by meal
Research Abstract

The investigations performed in 1995 with the support of Grant-in-Aid for Scientific Research revealed that the boiling of acidic solutions significantly enhanced the aluminum-disolution from an alumininum-pan and the quantity of disolved aluminum increased as the acidity increased in case of an acetic-, malic-, and citric-acid, respectively. Furthermore the investigation revealed also that the aluminum-quantity in 1% solution of acetic acid increased exponentially as the temperature increased and that the eating of a typical Japanese-meal resulted in the intake of 3.4 mg aluminum.
The analyzes of 30 kinds of foods revealed that the mean contents of aluminum in meat and fish were 2.2 mg and 2.4 mg, respectively, as well as those in agricultural products were 5.3 mg in leaves, 4.5 mg in soybeans, 0.93 mg in fruits and 0.63 mg in roots or stems, respectively.

  • Research Products

    (2 results)

All Other

All Publications (2 results)

  • [Publications] 富田道男: "日本の食物のアルミニウム含量(I)" 京都府立大学学術報告・理学・生活科学. 47/48. 9-12 (1996)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] Michio, Tomita: "Aluminum contents in a Japanese meal" The Scientific Reports of Kyoto Prefectural University. No47/48.B. 9-12 (1996)

    • Description
      「研究成果報告書概要(欧文)」より

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Published: 1999-03-09  

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