b. Analyses at the University of Chicago and Lamont Geological Observatory. The University of Chicago carried out a monitoring program for liquid milk in the Chicago area to determine local variability. These results are reported in Table 28. The Lamont Geological Observatory has measured a number of samples, reported in Table 29. They are expanding their milk analysis program to include determination of Sr® ona large number of the samples collected for Cs'*’ analysis at the Los Alamos Scientific Laboratory (LASL). These data are not yet available. c. Sr*? Analyses in Other Countries. The United Kingdom has a network of milk sampling stations for which the data are reported in Part 4 of this report. Their results are quite comparable to those in the New York City area, and extensive cross-checks between the Harwell group and HASL have shown that the measurements are also directly comparable. The network of milk sampling stations in Canada shows activities that are somewhat higher than those in the New York area and are more comparable to the results from North Dakota. Their data for 1957 are not yet available, but they have been presented to the United Nations Scientific Committee on the Effects of Atomic Radiation. d. Cs!” Determinations in Milk. LASL has been making measurementsof the Cs**? content of milk since 1956. These data are presented here through the courtesy of Dr. E. C. Anderson. The measurements are performed on 50-lb samples using the Los Alamoslargeliquid scintillation whole-body counter. Results are reported in terms of the gammaratio of Cs!*" to kK”, The latter number is quite constant in milk and serves as a useful reference point. The 1956 data are reported in Table 31a, the 1957-1958 data are reported in Table 31b, and the foreign milk samples analyzed are reported in Table 3lc. 4.2 OTHER FOOD AND HERBAGE A number of samples of foods other than milk and samples of miscellaneous herbage have been analyzed in the general strontium program. These samples were directed toward studies of uptake, but again it should be noted that they were not part of a controlled experiment but were the result of surveys. These samples do indicate general levels in foodstuffs and certain types of animal fodder during the period of sampling. a. Sr*” in Canned Fish. A series of samples of canned fish has been run at HASL. Samples from the eastern and western Pacific fishing areas were forwarded to HASL each month by Star-Kist Foods, Inc., and samples of bonito and Alaska pink salmon were purchasedin local stores. The collections were carried on from April 1956 through August 1957. The data are re- ported in Table 32. The series was discontinued temporarily since there seemed to be no trend in time or location. Sampling will be resumed in the fall of 1958. b. Sr” in Food Samples Collected at Ithaca, N. Y., and Brawley, Calif. A series of samples has been taken at Brawley, Calif. This is a region of low rainfall, and the water supply for growing vegetables is almost completely by irrigation. Because of the low rainfall, it was expected that there would be low fallout and, therefore, low concentration of Sr®™ in the foods. This is definitely true as indicated by comparison with data from Ithaca, N. Y., which is in- cluded in Table 33, and with the data from the Lamont Geological Observatory in Table 34. c. Sr°" in Food Samples Collected by the Lamont Geological Observatory. A group of food samples was collected in 1956 and in 1957 by the Lamont Geological Observatory. The results of their analyses are given in Table 34. There is no obvious pattern to the data with respect to calcium content, whether the vegetable is a root or leafy type, or to the area of sampling. d. Sr*” in Cheese. The sampling of either liquid or dried milk is not always possible in every area of interest. Cheese is a possible solid substitute for a milk sample and is the most likely source of milk intake for large segments of the world population. The processing of the many types of cheeses produced in the world will cause some considerable variation in the actual concentration of Sr® per unit weight of cheese. It is necessary 60