As a positive correlation has been established between encephalopathy and other
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consumers of hot drinks using aluminium cooking utensils.
Various kinds and different sizes of cooking utensils (new and old) were used,
the investigation was carried out to study leaching of aluminium from each cooking
utensils in distilled water.
Concentrations of aluminium (ppm) were measured in samples withdrawn after
boiling, at intervals of time (0, 15, 30, 60, 90 and 120 min.)
The results indicate that no considerable amount of aluminium was liberated in
the boiled water. The concentration of aluminium in all samples coollected after 0,
15 and 30 min. were below detection limits, but after 60 min. they were ranged from
ND to 0.36 ppm in distilled water. Except for one old cooking pan which released
aluminium in slightly considerable amounts of aluminium (up to 33.1 ppm, at 120
Generally it appeared that there was no significant difference between the new
and old cooking utensils, or between the different sizes.
All tough the utensils generally were not leached considerable amounts of
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