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dc.contributor.authorSartorius, Andrea
dc.description.abstractThis dataset contains the lead concentrations found in the eggs sampled throughout this study. The farm eggs were produced at a small, private farm located approximately 0.6 km from a derelict lead mine. The control 1 eggs were produced at a private farm near Sutton Bonington, Nottinghamshire. The control 2 eggs were commercially available free range eggs from Wales, purchased from a major supermarket chain.en_UK
dc.publisherThe University of Nottinghamen_UK
dc.subject.lcshFood contaminationen_UK
dc.subject.lcshEggs as food -- Contaminationen_UK
dc.titleRaw Egg Dataen_UK
dc.subject.freeLead; Eggsen_UK
dc.subject.jacsVeterinary Sciences, Agriculture & related subjects::Animal scienceen_UK
dc.subject.jacsVeterinary Sciences, Agriculture & related subjects::Food & beverage studiesen_UK
dc.subject.lcT Technology::TX Home economicsen_UK
dc.subject.lcS Agriculture::SF Animal cultureen_UK 2018-January 2020en_UK
uon.divisionUniversity of Nottingham, UK Campus::Faculty of Medicine and Health Sciences::School of Veterinary Medicine & Scienceen_UK
uon.funder.controlledNatural Environment Research Councilen_UK
uon.collectionmethodThe egg samples were separated into shell, yolk, and albumen and weighed before being freeze dried to a constant mass. The original wet weight and the final dry weight for each egg constituent was recorded. Approximately 0.1 - 0.2 g of each sample, along with 3 mL 70% HNO3 (Primar Plus™ grade, Thermo Fisher Scientific), 2 mL H2O2, and 3 mL MilliQ water, were digested in a microwave oven at 140 ˚C for 30 minutes (Model Multiwave Pro, Anton Paar). After digestion, 7 mL of MilliQ water was added to the samples. The digestants were diluted 1:10 with MilliQ water prior to elemental analysis by ICP-MS.en_UK

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