Cooking process evaluation on mercury content in fish

"study on the mercury content of fish and sea food in iran"

in this investigation, the mercury content of different samples of persian gulf shrimp and fish, caspian sea fish and the samples of fish from bandar pahlavi lagoon, zarjoub river near rasht, zayandehroud river near esfahan, and karadj river near tehran were measured by flameless atomic absorption, cold vapor-technique, using standard addition method. the main purpose of this study was to inves...

Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat products.

The retention of deoxynivalenol in noodles and bread made from naturally-contaminated flour was examined by a chemical analysis (HPLC) and bioassays. The retention level of deoxynivalenol obtained from both assays was reduced by boiling process, although only the bioassays showed it to have been reduced by baking. This study is the first to estimate the exposure to deoxynivalenol from the consu...

Evaluating Total Mercury and Methyl Mercury Contents in Canned Tuna Fish of the Persian Gulf

Due to hygienic risks of mercury residues in food and marine originated supplements, measuring total mercury and methyl mercury contents of canned tuna as a highly consumable marine food product is essential. In this study, 40 canned Tuna fish (from Persian Gulf) were collected in 2015 and then flame atomic absorption spectrometer (FAAS) and thermo gas chromatography mass spectrophotometry were...

the washback effect of discretepoint vs. integrative tests on the retention of content in knowledge tests

در این پایان نامه تاثیر دو نوع تست جزیی نگر و کلی نگر بر به یادسپاری محتوا ارزیابی شده که نتایج نشان دهندهکارایی تستهای کلی نگر بیشتر از سایر آزمونها است

Facts on mercury and fish consumption.