Corpus ID: 26345095

Effect of boiling and storage in five different commonly used cooking vessels on water fluoride concentration

@inproceedings{Sadhana2015EffectOB,
  title={Effect of boiling and storage in five different commonly used cooking vessels on water fluoride concentration},
  author={K. Sadhana and Avel and A. B. Iyenkani and D. MadanKumarP. and M. Junaid},
  year={2015}
}
To evaluate the effect of cooking vessel composition on the concentration of fluoride in the water used for cooking and also its effect on fluoride levels after storage for 24 hours. Standard water sample of 1parts per million (ppm) fluoride concentrations was boiled in five commonly used cooking vessels in India namely Aluminium, Earthen pot, Stainless Steel, Teflon and Glass. The fluoride levels in water were analyzed two hours after boiling and after storage for 24 hours using Ion… Expand
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