This study was conducted to identify the levels of heavy metals (lead, cadmium, mercury, nickel, copper, iron, zinc) in the following processed local and imported meat: Sardine (canned full), Tuna (canned chunks), Hammour (frozen full), Euphrates Fis
h (frozen full), fish produced at Qattinah Lake in Syria (frozen full) , lamb (frozen ground), beef (frozen ground), lamb sausage (frozen full), beef sausage (frozen full), sausageproduced in Netherlands (frozen stuffed), lamb liver (frozen full), broiler chicken liver (frozen full), broiler chicken (frozen full), chicken mortadella (canned), beef mortadella (canned), chicken mortadella (canned) produced in Netherlands. Heavy metal concentrations were identified in the samples of the studied meat by atomic absorption spectrometer. The concentrations taken in the wet weight measured in (ppm) were as follows: lead values range between (0.1–5.61),cadmium(0.01–2.02), mercury (0.14 –79.01), nickel (0.11 - 0.82), copper (0.24 – 6.89), iron (1.01 - 91.03), zinc (8.14 - 45.5). It was noticed that in some of the studied samples of the imported and locally-processed meat the levels of lead, cadmium, mercury, and nickel were above the levels permitted by WHO (World Health Organization) and by FAO (Food and Agriculture Organization).While the concentrations of copper, iron, and zincwere belowthelevels permitted.
Welded joints corrosion phenomena for some kinds of stainless steels and nickel alloy was studied in
polluted phosphoric acid 37.7%H3Po4 using electrochemical techniques like Tafel polarization. Corrosion
rate of base metal and weld metal had calcu
lated & compared among these alloys.
Laboratory Test results showed the change in both corrosion rate and corrosion current densities (Icorr)
for tested alloys, and there is a clear difference between base metal and weld metal in most of tested alloys
, which lead to high corrosion rates of welded joint, and change in its properties then gets out of service in
some service conditions. The stainless steel 904L has low corrosion rates and low difference in corrosion
rates between base metal and weld metal, so it may be the most suitable alloy, among all the studied
alloys, for exploitation in polluted phosphoric acid 37.7%H3Po4 produced at the General Fertilizer
Company in Homs city.
The objective of this study was to determine the effect
pepsi cola on the change in concentration of nickel ion in the saliva of
patients with fixed orthodontic appliances.
The aim of this study is to evaluate the role of Bauhinia variegate, Bouganivillea
glabra, Ligustrum vulgare and Ficus brnjamina as bioaccumulators for Nickel. The
concentration of Nickel in the studied plant leaves, bark, wood and soils in Al-Fors
an
Garden (Lattakia City) was determined. The results showed that the Nickel concentration
in the Ficus brnjamina leaves and bark was significantly high (11.04 and 12.37 ppm)
respectively compared to other studied plants, whereas the nickel concentration was
approximately the same in the other studied parts, and approximately the same as its
natural concentration in plants. Our results also showed that the nickel concentration in the
studied soil did not exceed the international norms of children gardens (about 57ppm), but
it was very low regarding the park soils. The relationship between the nickel concentration
in Ficus brnjamina wood and Bouganivillea glabra bark was the most significant.
The concentrations of copper (Cu), zinc (Zn), nickel (Ni), lead (Pb),
cadmium (Cd) in dead and live honeybees were determined by using
atomic absorption spectrophotometry. The samples were collected from
beehives of stationary apiariessituated in
five different locations of
Latakia; Qardahah (Asitamo), Haffeh (Dabba), Jableh (Snouper),Latakia
city (Al-Ramel Al-Shamali\ Autostrade of Al-Jomhouria) and Eastern
Entryway to Latakia (behind Al-Jood factory) , during the spring and
autumn in 2014.
This study has been conducted to identify the levels of heavy
metals (lead, cadmium, nickel, cobalt, copper, iron, manganese, and
zinc) in the following spices: Nutmeg, turmeric, cinnamon, ginger,
cardamom, nigella sativa, black pepper, cumin, coriander, curry,
and mixed spices.
