Epithermal neutron activation analysis of food

Food samples were irradiated with thermal and epithermal neutrons. The aven ge ratios of thermal to epithermal activity were determined for Br-80, Ca-4 9, Cl-38, Co-60m, K-42, Mg-27, Mn-56, Na-24, and Rb-86m. They were equal to 2.1, 26, 24, 6.6, 19, 16, Il, 23 and 1.9, respectively. Then, 57 food samp les were analyzed by epithermal neutron activation analysis for Br and Rb. The concentrations (in ppm) of Br and Rb were in asparagus (2) 2.3, 11.5; b eets (3) 0.5, 0.8; beef (3) 1.7, 3.6; cabbage (5) 0.5, 10.8; carrot (3) 0.2 , 3.7; chicken (3) 0.6, 4.4; chocolate (7) 11.1, 18.7; egg (3) 0.9, 1.9; fr ench bean (3) 0.3, 1.0; goose(2) 1.3, 9.3; lettuce (2) 0.9, 1.7; pork(1) 1. 5, 4.4; potato (7) 1.0, 1.2; sausage (3) 4.8, 3.5; spinach (3) 3.6, 4.0; st rawberry jam (3) 0.4, 1.4; tomato ( 1) 13.5, 14.6; turkey (3) 1.2, 4.9. res pectively. The number of samples analyzed is indicated in parentheses.