Elemental Composition of Vegetables in the Dar es Salaam Market Using Wavelength Dispersive X-Ray Fluorescence Analysis

dc.contributor.author	Koleleni, Yusuf I. A.
dc.date.accessioned	2016-06-02T13:45:48Z
dc.date.available	2016-06-02T13:45:48Z
dc.date.issued	2016-01
dc.description.abstract	Concentrations of several elements were determined in vegetables collected from the Dar es Salaam City markets by Wavelength Dispersive X-ray Fluorescence Spectrometry (WDXRF). The method involved taking 1g of dried and finely grinded vegetables prepared as pellets for analysis. Vegetables analyzed belong to species of Vigina Unguiculata (Kunde), Amarathus (African Spinach), Cucuta maxima (Pumpkin), and Brassica Chinese (Spinach). The WDXRF SRS 300 with Rh anode was operated at 60kV, 5mA and 60kV, 50mA for different range of elemental analysis. In all the vegetable samples carbon and oxygen were found to dominate with high concentrations between 32% and 47%. This paper presents results for elemental concentrations in vegetables that are main meal of any average Dar es Salaam city resident.	en_US
dc.identifier.uri	http://hdl.handle.net/20.500.11810/2366
dc.language.iso	en	en_US
dc.subject	Wavelength Dispersive X-ray Fluorescence	en_US
dc.subject	Vegetables	en_US
dc.subject	Vigina Unguiculata	en_US
dc.subject	Amarathus	en_US
dc.subject	Cucuta maxima	en_US
dc.subject	Brassica Chinese	en_US
dc.title	Elemental Composition of Vegetables in the Dar es Salaam Market Using Wavelength Dispersive X-Ray Fluorescence Analysis	en_US
dc.type	Journal Article, Peer Reviewed	en_US

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