Uman NUH | today: 02/29/2020

THE INFLUENCE OF THE TERMINATION OF EXTRACTION IN THE WATER-SALT SOLUTION OF MUSHROOMS ON THE CONCENTRATION IN ZINC AND COPPER

Author(s) Vradiy O., , Assistant Professor of the Department of Ecology and Environmental Protection of Agronomy Faculty, Vinnytsia National Agrarian University
Category 101 "Ecology"
year 2019 issue №2, 2019
pages 75-78 index UDK 574.64:582.287.23:504.5
DOI 10.31395/2310-0478-2019-2-75-78 (Link)
Abstract The infl uence of different term of soaking mushrooms in the water-salt solution on concentration of zinc and copper in them is investigated. It is established that the concentration of zinc in mushrooms decreases from 1,59 to 1,85 times when soaking them in the water at a temperature of 22-24°C for 2 hours. It decreases from 1,2 to 1,63 times when soaking mushrooms in the salted water for 2 hours; from 1,23 to 1,48 times when soaking them in the salted water for 4 hours; and from 1,16 to 1,29 times when soaking mushrooms in the salted water for 6 hours. The concentration of copper in mushrooms decreases from 3,0 to 3,7 times when soaking them in the water at a temperature of 22-24°C for 2 hours. It decreases from 2,0 to 2,64 times when soaking mushrooms in the salted water for 2 hours; from 1,34 to 2,15 times when soaking them in the salted water for 4 hours; and from 1,5 to 1,73 times when soaking mushrooms in the salted water for 6 hours.
Key words trace elements, mushrooms, concentration, zinc, copper, water-salt solution
Download    (Total: 10)