Analysis of the levels of arsenic in home-made brews, spirits, in water and raw materials using Hgaas in Nairobi county

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dc.contributor.authorOnindo, Charles O.
dc.contributor.authorMurungi, Jane
dc.contributor.authorWanjau, R.
dc.contributor.authorMasime, Jeremiah O.
dc.date.accessioned2014-10-06T08:35:37Z
dc.date.available2014-10-06T08:35:37Z
dc.date.issued2013-08
dc.descriptionDOI: 10.5897/AJPAC2013.0501en_US
dc.description.abstractThis study was carried out to determine the levels of arsenic in the home-made brews, home-made spirits, raw materials and water. One hundred and thirty two home - made alcoholic beverages, one hundred and ten water and eighteen raw materials samples obtained from various parts of Nairobi slums and its environs were analyzed for arsenic. The method of analysis was hydride generation atomic absorption spectroscopy. All home-made brews samples contained concentrations of arsenic that were lower than the standard for total arsenic allowed in water. The concentrations of arsenic in both brew and water ranged from ND to 0.88 ± 0.028 mg/L. These concentrations in these homemade brews and raw materials used varied depending on the brew. The recommended maximum contamination levels set by Kenya Bureau of Standards (KEBS) and WHO for arsenic in alcohols is 0.05 mg/L. Values of arsenic obtained in the drinks and the raw materials used were generally low. This also implies that the tap water and home-made brews are safe. In general, those consuming home-made brews are the young and elderly living in the slum areas in Nairobi County and it is these populations that is more vulnerable to over exposure of this metal. It is recommended that foods and drinks be tested for arsenic regularly to determine whether they meet the EPA/WHO standards.en_US
dc.identifier.citationAfrican Journal of Pure and Applied Chemistry Vol. 7(8), pp. 291-301, August, 2013 DOI: 10.5897/AJPAC2013.0501en_US
dc.identifier.issn1996-0840
dc.identifier.urihttp://www.academicjournals.org/article/article1379417613_Jeremiah%20et%20al.pdf
dc.identifier.urihttp://ir-library.ku.ac.ke/handle/123456789/11356
dc.language.isoenen_US
dc.publisherAcademic Journalsen_US
dc.subjectarsenicen_US
dc.subjectHGAASen_US
dc.subjecthomemade brewsen_US
dc.titleAnalysis of the levels of arsenic in home-made brews, spirits, in water and raw materials using Hgaas in Nairobi countyen_US
dc.typeArticleen_US
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