Browsing School of Pharmacy (PHR) by Subject "Food colors"

Now showing items 1-2 of 2

    • Quantitative analysis of lead in food coloring agents 

      Nowreen, Nishat (Brac University, 2019-09)
      Lead poisoning occurs when lead builds up in the body, often over months or years. Even small amounts of lead can cause serious health problems. Children younger than 6 years are especially vulnerable to lead poisoning, ...

    • Quantitative analysis of mercury in some food colors 

      Faizah, Kifayat (Brac University, 2020-02)
      Mercury is one of the very well-known heavy metals. Mercury toxicity occurs due to the long-term exposure of mercury compounds. The exposure may lead to accumulation of precipitated mercury in the body, which may result ...