Validation of measurement comparability of NaI(Tl) scintillation detectors for radioactive cesium in brown rice sample by interlaboratory comparison

We investigated the distribution of cesium-134 (134Cs) and cesium-137 (137Cs) during polishing and cooking of rice to obtain their processing factors (Pf) and food processing retention factors (Fr) to make the information available for an adequate understanding of radioactive Cs dynamics. Polishing brown rice resulted in a decreased radioactive Cs concentration of the polished rice, but the bran and germ (outer layers) exhibited higher concentrations than brown rice. The Pf values for 100% polished rice and outer layers ranged from 0.47 to 0.48 and 6.5 to 7.8, respectively. The Fr values for 100% polished rice and outer layers were 0.43 and 0.58 to 0.60, respectively. The distribution of radioactive Cs in polished rice and outer layers was estimated at approximately 40 and 60%, respectively. On the other hand, cooked rice showed significantly lower levels of radioactive Cs than polished rice, and transfer of radioactive Cs into wash water was observed. The Pf and Fr values for cooked rice were 0.28 and 0.65 to 0.66, respectively. From these results, we can calculate that if the radioactive Cs concentration in brown rice is 100 Bq/kg, the concentrations of Cs in polished rice and cooked rice will be 47 to 48 Bq/kg and 13 Bq/kg, respectively.

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Total Arsenic, Cadmium, and Lead Determination in Brazilian Rice Samples Using ICP-MS

Journal of Analytical Methods in Chemistry ◽

10.1155/2016/3968786 ◽

2016 ◽

Vol 2016 ◽

pp. 1-9 ◽

Cited By ~ 16

Author(s):

Lidiane Raquel Verola Mataveli ◽

Márcia Liane Buzzo ◽

Luciana Juncioni de Arauz ◽

Maria de Fátima Henriques Carvalho ◽

Edna Emy Kumagai Arakaki ◽

...

Keyword(s):

Sample Preparation ◽

Limit Of Detection ◽

Brown Rice ◽

Total Arsenic ◽

Limit Of Quantification ◽

Rice Sample ◽

Icp Ms ◽

Validation Parameters ◽

Rice Samples ◽

Cadmium And Lead

This study is aimed at investigating a suitable method for rice sample preparation as well as validating and applying the method for monitoring the concentration of total arsenic, cadmium, and lead in rice by using Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Various rice sample preparation procedures were evaluated. The analytical method was validated by measuring several parameters including limit of detection (LOD), limit of quantification (LOQ), linearity, relative bias, and repeatability. Regarding the sample preparation, recoveries of spiked samples were within the acceptable range from 89.3 to 98.2% for muffle furnace, 94.2 to 103.3% for heating block, 81.0 to 115.0% for hot plate, and 92.8 to 108.2% for microwave. Validation parameters showed that the method fits for its purpose, being the total arsenic, cadmium, and lead within the Brazilian Legislation limits. The method was applied for analyzing 37 rice samples (including polished, brown, and parboiled), consumed by the Brazilian population. The total arsenic, cadmium, and lead contents were lower than the established legislative values, except for total arsenic in one brown rice sample. This study indicated the need to establish monitoring programs for emphasizing the study on this type of cereal, aiming at promoting the Public Health.

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Evaluation of a gluten-free sourdough bakery product

Progress in Agricultural Engineering Sciences ◽

10.1556/446.2021.30005 ◽

2021 ◽

Vol 17 (S1) ◽

pp. 37-44

Author(s):

Anikó Kovács ◽

Raul Kolinka ◽

Györgyné Kóczán ◽

Zoltán Kókai

Keyword(s):

Moisture Content ◽

Food Industry ◽

Brown Rice ◽

Gluten Free ◽

Free Products ◽

Rice Sample ◽

Bakery Product ◽

Sensory Analyses ◽

Bakery Industry

AbstractThe population of gluten sensitive people has been gradually rising in the last decades. The food industry, especially the bakery industry has to develop more gluten-free products to satisfy the consumer's demand. However, the quality of these products differs from the quality attributes of a standard glutenious bakery product. Therefore, the aim of our research was to develop a good quality gluten-free sourdough product with 3 different gluten-free flours: millet, brown rice and a commercially available mixture (Belbake). We investigated the differences in moisture content, the baking loss, the texture and the sensory properties of the products. According to our results in the case of the moisture content the brown rice sample had the highest, while the millet gave the lowest value. The baking loss measurement gave reverse results. In the texture analysis the brown rice sample was the softest, but the millet and the Belbake had better results in resilience and in springiness. Also, in the sensory analyses the Belbake product was found to be the best by the judges, however, there were no significant differences between them. In conclusion, the product development of a gluten-free sourdough bakery product was successful. Further research is needed to investigate the shelf life of the products.

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The Clearance of 133Xenon from the Liver Intraportal Injection in Man

Nuklearmedizin ◽

10.1055/s-0037-1621290 ◽

1965 ◽

Vol 05 (03) ◽

pp. 241-245 ◽

Cited By ~ 1

Author(s):

K.-F. Aronsen ◽

B. Ericsson ◽

A. Fajgelj ◽

S.-E. Lindell

Keyword(s):

Blood Flow ◽

Portal Vein ◽

Hepatic Blood Flow ◽

Scintillation Detectors ◽

Disappearance Rate ◽

Simultaneous Measurements

Summary 133Xe dissolved in saline was injected into the portal vein in man. Hepatic blood flow was calculated from the disappearance rate of 133Xe recorded with scintillation detectors placed over the liver. The results are discussed and related to simultaneous measurements of the pressure in the portal vein.

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White- and Brown-Rice Supplementation Improves Insulin Tolerance, Brown Fat Activation, Energy Expenditure, and Changes the Gut Microflora in Diet-Induced Obesity

Diabetes ◽

10.2337/db18-1897-p ◽

2018 ◽

Vol 67 (Supplement 1) ◽

pp. 1897-P

Author(s):

HISASHI YOKOMIZO ◽

ATSUSHI ISHIKADO ◽

TAKANORI SHINJO ◽

KYOUNGMIN PARK ◽

YASUTAKA MAEDA ◽

...

Keyword(s):

Activation Energy ◽

Energy Expenditure ◽

Brown Rice ◽

Brown Fat ◽

Gut Microflora ◽

Diet Induced Obesity ◽

Insulin Tolerance

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New Technologies for Decontamination of Radioactive Substances Scattered by Nuclear Accident / Nowe Technologie Dekontaminacji Radioaktywnych Substancji Rozproszonych Przez Awarie Nuklearna

Archives of Metallurgy and Materials ◽

10.2478/v10172-012-0186-1 ◽

2013 ◽

Vol 58 (1) ◽

pp. 283-290 ◽

Cited By ~ 4

Author(s):

Y. Nishizaki ◽

H. Miyamae ◽

S. Ichikawa ◽

K. Izumiya ◽

T. Takano ◽

...

Keyword(s):

Radioactive Waste ◽

New Technologies ◽

Ferric Hydroxide ◽

Nuclear Accident ◽

Radioactive Cesium ◽

Cesium Ions ◽

Naoh Solution ◽

High Concentrations ◽

Water Rinsing

Our effort for decontamination of radioactive cesium scattered widely by nuclear accident in March 2011 in Fukushima, Japan has been described. Radioactive cesium scattered widely in Japan has been accumulating in arc or plasma molten-solidified ash in waste incinerating facilities up to 90,000 Bq/kg of the radioactive waste. Water rinsing of the ash resulted in dissolution of cesium ions together with high concentrations of potassium and sodium ions. Although potassium inhibits the adsorption of cesium on zeolite, we succeeded to precipitate cesium by in-situ formation of ferric ferrocyanide and iron rust in the radioactive filtrate after rinsing of the radioactive ash with water. Because the regulation of no preservation of any kind of cyanide substances, cesium was separated from the precipitate consisting of cesium-captured ferric ferrocyanide and ferric hydroxide in diluted NaOH solution and subsequent filtration gave rise to the potassium-free radioactive filtrate. Cesium was captured by zeolite from the potassium-free radioactive filtrate. The amount of this final radioactive waste of zeolite was significantly lower than that of the arc-molten-solidified ash.

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