Compton suppression instrumental neutron activation analysis performance in determining trace- and minor-element contents in foodstuff |
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Authors: | M C Freitas A M G Pacheco M A Bacchi I Dionísio S Landsberger J Braisted E A N Fernandes |
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Institution: | 1.Reactor-ITN,Technological and Nuclear Institute,Sacavém,Portugal;2.CERENA-IST,Technical University of Lisbon,Lisboa,Portugal;3.CENA-USP,University of S?o Paulo,Piracicaba,Brazil;4.Nuclear Engineering Teaching Laboratory,University of Texas at Austin (J.J. Pickle Research Campus),Austin,USA |
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Abstract: | In 2003–2004, several food items were purchased from large commercial outlets in Coimbra, Portugal. Such items included meats
(chicken, pork, beef), eggs, rice, beans and vegetables (tomato, carrot, potato, cabbage, broccoli, lettuce). Elemental analysis
was carried out through INAA at the Technological and Nuclear Institute (ITN, Portugal), the Nuclear Energy Centre for Agriculture
(CENA, Brazil), and the Nuclear Engineering Teaching Lab of the University of Texas at Austin (NETL, USA). At the latter two,
INAA was also associated to Compton suppression. It can be concluded that by applying Compton suppression (1) the detection
limits for arsenic, copper and potassium improved; (2) the counting-statistics error for molybdenum diminished; and (3) the
long-lived zinc had its 1115-keV photopeak better defined. In general, the improvement sought by introducing Compton suppression
in foodstuff analysis was not significant. Lettuce, cabbage and chicken (liver, stomach, heart) are the richest diets in terms
of human nutrients. |
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