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Ocena tveganja vnosa kadmija z vrtninami na lokalno prebivalstvo Mestne občine Celje : doktorska disertacija
Karo Bešter, Petra (Author), Lobnik, Franc (Mentor) More about this mentor... This link opens in a new window, Eržen, Ivan (Co-mentor)

URLURL - Presentation file, Visit http://www.digitalna-knjiznica.bf.uni-lj.si/gozdarstvo/dd_karo_bester_petra.pdf New window

Abstract
Na onesnaženih območjih so lahko ljudje dodatno izpostavljeni kadmiju preko zaužitja pridelanih vrtnin. Za nekadilce predstavljajo živila glavni vir k celotni izpostavljenosti kadmiju. V raziskavo je bilo vključenih 123 pridelovalcev vrtnin. V vzorcih tal smo določili pH-vrednost, vsebnost organske snovi, teksturo in vsebnost Cd, Cu, Mn, Pb in Zn. Na vrtovih smo vzorčili: bučke, paradižnik, zelje, čebulo, zgodnji krompir, korenček, rdečo peso, endivijo in radič. Na trgu pa smo vzorčili: bučke, paradižnik, čebulo, korenček, endivijo in radič. V krompirju, rdeči pesi in korenčku smo ugotavljali vpliv kuhanja na vsebnost kadmija v vrtnini. Povprečno so bila tlana vzorčenih vrtovih precej onesnažena s kadmijem, svincem in cinkom. Severobčine je bil najmanj onesnažen s kadmijem, najbolj onesnaženi pa so bilivrtovi v mestnem jedru in v bližini Stare cinkarne. Najbolj so kadmij akumulirale korenovke in listnata zelenjava. Srednja vrednost kadmija v pridelanih vrtninah je bila nekajkrat večja kot v kupljenih vrtninah. Vpliv kuhanja na vsebnost kadmija v krompirju je bil majhen. Kuhanje v vodi in bazi je večinoma povečalo vsebnost kadmija v rdeči pesi in v nenarezanem korenčku. Vsebnost kadmija se je malo zmanjšala pri kuhanju nenarezanega korenčka v kislem mediju ter precej zmanjšala pri kuhanju narezanega korenčka v kislem, nevtralnem in bazičnem mediju. Regresijske modele za napovedovanje vsebnosti kadmija v izbranih vrtninah smo oblikovali za skoraj vse izbrane vrtnine, razen za bučko. Pričakovano je bila najpomembnejša neodvisna spremenljivka talnih lastnosti za vrtnine vsebnost kadmija. Ostale statistično značilne neodvisne spremenljivke talnih lastnosti, so bile za paradižnik in korenček vsebnost mangana, za radič vsebnost organske snovi ter za čebulo prav tako vsebnost organske snovi in pH-vrednost. Na območju Mestne občine Celje je prevladoval ocenjeni tedenski vnos 0,5 Žg/kg t. t./teden. Najmanjše ocenjene tedenske vnose (0,1-0,2 Žg/kg t. t./teden) smo določili za območja severno od avtoceste A1, največji ocenjeni tedenski vnos kadmija (1,2 Žg/kg t. t./teden) pa smo določili za mestno jedro in območja, ki so bila v bližini Stare cinkarne. V splošnem pridelava izbranih vrtnin in njihovo zaužitje ne predstavlja tveganje za pojav neželenih učinkov za zdravje ljudi zaradi prekomernega vnosa kadmija. Tveganje za pojav neželenih učinkov za zdravje ljudi je obstajalo le na vrtu z največjo vsebnostjo kadmija v tleh (43 mg/kg s. s.) in v najslabšem možnem scenariju, kjer smo upoštevali žensko, 5. percentil za telesno težo ter 95. percentil zaužitja vrtnine in vsebnosti kadmija v vrtnini.

Language:Slovenian
Keywords:onesnaženost tal, onesnaženost vrtnin, kadmij, bučke, paradižnik, zelje, čebula, zgodnji krompir, korenček, rdeča pesa, endivija, radič, regresijski modeli, zaužitje vrtnin, vnos v človeka, ocena tveganja, referenčni odmerek, koeficient tveganja, Mestna občina Celje
Work type:Dissertation (m)
Tipology:2.08 - Doctoral Dissertation
Organization:BF - Biotechnical Faculty
Year:2013
Publisher:[P. Karo Bešter]
Number of pages:XIII, 130 str., [28] str. pril.
Place:Ljubljana
UDC:502.175:504.5:546.47/.49:546.815:631.453:635.1/.6(043.3)
COBISS.SI-ID:3666854 Link is opened in a new window
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Downloads:226
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Secondary language

Language:English
Abstract:
In contaminated areas, people may be additionally exposed to Cd via ingestion of home-produced vegetables. Food is the main source of Cd for non-smoking population. The study included 123 garden owners. In soil samples pH-value, organic matter content, texture and the concentration of Cd, Cu, Mn, Pb and Zn were determined. Sampled home-produced vegetables were: courgettes, tomato, cabbage, onion, early potato, carrot, red beet, endive, chicory and purchased vegetables were: courgettes, tomato, onion, carrot, endive, chicory. The effect of cooking on the concentration of Cd was determined in potato, red beet and carrot. On average the investigated soil samples were contaminated with Cd, Pb and Zn. At least contaminated area was the north and the most critically contaminated gardens were in the city centre and in the vicinity of past zinc smelter. Root (carrot and red beet) and leafy vegetables (chicory and endive) accumulated the highest concentrations of Cd. Median concentrationof Cd in home-produced vegetables were few times higher than in the purchased vegetables. The effect of cooking had a low influence on the cadmium concentration in potatoes. Cooking of red beet and carrots in water or in alkaline mainly increased the concentration of cadmium. The concentrationof cadmium was slightly reduced when carrot was cooked in an acidand it was significantly reduced when sliced carrot was cooked in acidic, neutral or alkaline medium. The regression models were designed for almost all vegetables, except for zucchini. Garden owners were not excessively exposedto cadmium via the consumption of selected vegetables. It prevailed the estimated weekly intake of 0.5 Žg/kg bw/week, in the Municipality of Celje.The lowest estimated weekly intakes were determined in the area north of the motorway A1 and the highest (1,2 Žg/kg bw/week) in the city centre and in the vicinity of past zinc smelter. Production of selected vegetables in the MOC and their consumption did not pose the risk of adverse effects to human health due to excessive intake of cadmium. The risk of adverse effects to human health existed only in the garden, where the highest concentration of cadmium in the soil was determined and in case of worst case scenario-a woman,the 5th percentile for weight and 95th percentile for consumption and concentration of cadmium in vegetables.


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