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

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dc.creatorKoleleni, Yusuf I. A.
dc.date2016-06-02T13:45:48Z
dc.date2016-06-02T13:45:48Z
dc.date2016-01
dc.date.accessioned2018-03-27T09:01:14Z
dc.date.available2018-03-27T09:01:14Z
dc.descriptionConcentrations 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.
dc.identifierhttp://hdl.handle.net/20.500.11810/2366
dc.identifier.urihttp://hdl.handle.net/20.500.11810/2366
dc.languageen
dc.subjectWavelength Dispersive X-ray Fluorescence
dc.subjectVegetables
dc.subjectVigina Unguiculata
dc.subjectAmarathus
dc.subjectCucuta maxima
dc.subjectBrassica Chinese
dc.titleElemental Composition of Vegetables in the Dar es Salaam Market Using Wavelength Dispersive X-Ray Fluorescence Analysis
dc.typeJournal Article, Peer Reviewed

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