Table IV
Concentration of Calcium, Strontium andBartum in Biological Samples
Sample
Sr
Ba
Ba
Ca
Sr
Ba
1958-9 Wheat
exports Flour
Bran
1.47
0.34
4.05
2.91
0.55
9.32
313
134
815
88
7T
81
174
126
-186
18.7
30.5
16.3
wal
2.54
4.97
9.30
4.12
11.42
1.98
1.62
2.30
1959 Wheat Composite
1950 Wheat Composite
1.36
1.34
2.03
2.16
312
2T4
82
78
122
126
19.1
15.9
4.32
4.87
6.44
7.88
1.49
1.62
Rice (polished)
0.34
0.15
241
66
29
47.3
1.40
0.61
0.44
Oatmeal
1.90
2,15
532
109
123
30.4
3.58
4,04
1.13
Potatoes
0.27
0.08
5.8
5 46
1.60
0.29
Beans
2.03
0.37
21.5
5.78
1.06
0.18
12.8
3.44
3.13
Carrots
2.35
Leafy Vegetables
- Tomatoes
Fruit, mixed soft
Oranges
2.78
0.16
0.93
0.45
Apples
Sr
0.11
50
32
9
0.65
345
174
4B
2H 5
0.27
0.03
0.28
0.07
450
6
116
139
199
2
110
143
1?
34
22
32.1
6.6
13.8
44 8
0.10
351
32
124
54
23
48
6.80
6.18
3.48
8.00
3.20
Peanuts
5.67
2.72
690
183
88
22.3
8.21
Minced Beef
0.14
0.10
191
14
g
19.1
0.74
-
-
-
192
297
368
368
Lean Beef
0.13
Beef Bone
_ Lean Pork
Pork Bone
Sardines
Oysters
Powdered Skim Milk
Powdered Buttermilk
Fluid Whole Milk
(1)
N. D.
13
-
186
7
1.02
0.37
UST
109
39
48.6
0.80
-
0.01
-
236
-
63
1232
1
N.D.
16.8
328
4.12
6.32
~
-
0.06
=©0.02
1.36
-
-
3300
857
13006
-
-
146
217
76
AL
80
2
a4 1
281
-
10
4
0.02
5.76
Salmon Flesh
Salmon Bones
2h6
O.1l1
-
Eggs
0.04
1
1
16
-
15
25.1
83.8
45.1
159
123
160
1.89
0.59
0.65
2.42
0.48:
Ba/Sr
0.28
0.10
0.19
0.31
0.15
0.91
3.94
0.48
0.50
0.67
0.81
1.55
0.52
0.16
0.40
0.08
0.20
2.23
0.81
0.36
3.75
3.76
-
0.52
0.51
0.02
1.75
4 81
0.49
0.34
0.50
0.02
«
0.31
0.04
-
-
0.02
0.10
0.22
0.10
0.19
-
~
All values are the average of at least two analyses.
|
|
- Not Detected
\
|
|
a
.
Ca
mg/kg mg/kg mg/kg pe/g ash ug/g ash mg/g ash mg/g Ca mg/g Ca
aSee
pres