Chemistry Department

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Browsing Chemistry Department by Author "Bahemuka, T. E."

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    A Bellows-Shape Electrostatic Microactuator
    (1999-02) Williford, Clint W.; Li, Z.; Wang, Z.; Bricka, Mark R.; Bahemuka, T. E.; Mubofu, Egid B.; Minami, Kazuyuki; Morishita, H.; Esashi, Masayoshi
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    Heavy Metals in Edible Green Vegetables Grown Along the Sites of the Sinza and Msimbazi Rivers in Dar Es Salaam, Tanzania
    (Elsevier, 1999) Bahemuka, T. E.; Mubofu, Egid B.
    Four heavy metals (cadmium, copper, lead and zinc) were determined in some green vegetables cultivated along the sites of the Sinza and Msimbazi rivers. Atomic absorption spectrophotometry was used to estimate and evaluate the levels of these metals in the vegetables. The contributions of the vegetables to the daily intake of the heavy metals from the vegetables were determined. The results showed the following ranges (mg/100 g): 0.01±0.06, 0.25±1.60, 0.19±0.66, and 1.48±4.93 for cadmium, copper, lead and zinc, respectively. Some vegetables contained high levels beyond the permissible levels given by FAO and WHO for human consumption. When the mean levels of cadmium, copper, lead and zinc (0.20, 7.95, 3.95 and 33.75 mg per kg, respectively) were taken into account, the daily intake contribution of these metals was found to be 21.60 mg, 858.60 mg, 426.60 mg and 3.65 mg for cadmium, copper, lead and zinc, respectively.
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    Levels of Crude Proteins and Some Inorganic Elements in Selected Green Vegetables of Dar es Salaam
    (Association of Food Scientists and Technologists, 1997) Raja, T. K.; Othman, Othman C.; Bahemuka, T. E.
    Eight green vegetables commonly grown in Dar es Salaam were analyzed for their contents of crude proteins, 4 macro minerals (Mg, K, Ca and Na) and 7 heavy metals (Pb, Cd, Zn, Cu, Mn, Cr and Fe). The values of crude proteins ranged between 1.03-5.23% on fresh weight. These vegetables were found to be rich in macro minerals. The levels of Pb and Cd in some vegetables were above the permissible limits recommended by FAO/WHO. Overall data have, however, indicated that consumption of these vegetables is unlikely to pose any health hazard to the consumer, as these vegetables are good sources of some other essential elements.