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Some biological risks in rats as a result of cooking in aluminum utensils [electronic resource].

By:

AI-Hussain, Amal

Language: English Summary language: Arabic Description: p.11077-11088Other title:

تقييم عملية الطهى باستخدام أواني المطبخ الألومنيوم وعلاقته ببعض المخاطر البولوجية متمثلة في الجرذان [Added title page title]

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Mansoura University journal of agricultural sciences, 2009 v. 34 (12) [electronic resource].

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In: Mansoura University journal of agricultural sciences 2009.v.34 (12)Summary: The aim of the present study was to study the effects of using aluminum kitchen utensils in case of cooked and stored fresh green peas for one week at different pH conditions with or without adding sodium chloride salt in comparison with using the stainless steel utensils. In addition the bloiogical study was conducted to evaluate the overload and toxicity of aluminum contaminated diet on blood biochemical analysis and bone characteristics.

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The aim of the present study was to study the effects of using aluminum kitchen utensils in case of cooked and stored fresh green peas for one week at different pH conditions with or without adding sodium chloride salt in comparison with using the stainless steel utensils. In addition the bloiogical study was conducted to evaluate the overload and toxicity of aluminum contaminated diet on blood biochemical analysis and bone characteristics.

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