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Analytical determination of small amounts of fluorine in foods and waters IV Fluorine studies in foods



Analytical determination of small amounts of fluorine in foods and waters IV Fluorine studies in foods



Zeitschr Lebensm Untersuch U Forsch: 73-179



The method described previously is applied to potatoes and tea and gives: whole potatoes 0.21-0.77 (1.08-3.52 dry basis), tea 92.8-123.9 mg./kg. (dry basis). In potatoes 75% of the F is localized in the outer layer, most of which is lost on paring. In prepg. tea 90% of the F is transferred to the liquid which is drunk. Thus, a person drinking 7 cups of tea/day consumes about 1 mg.

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