THE Sr$sup 90$ AND Sr$sup 89$ CONTENTS OF GERMAN CHEESE AFTER RESUMPTION OF NUCLEAR TESTS IN THE AUTUMN OF 1961

Journal Article · Mon Dec 31 23:00:00 EST 1962 · Kiel. Milchwirtsch. Forschber.

OSTI ID:4110748

Marah, A E; Paakkola, O; Knoop, E

Samples of hard cheese made in Schleswig-Holstein and Bavaria from mid- September to mid-November 1961 were tested. The average values of Sr/sup 89//10 day periods were 946 mu mu C/g Ca for both provinces the maximum daily value bring 64 mu VC/g Ca for the former and 68 mu mu C/g Ca for the latter province. The Sr/sup 90/ levels in the cheese remained virtually constant averaging about 4 mu mu C/g Ca for SchleswigHolstein and 6.6 mu mu C/g Ca for Bavaria. The Sr/ sup 90/ Ca ratio of the milk did not differ from that of the cheese. It was concluded from the Sr/sup 89/: Sr/sup 90/ ratios and other considerations that only about 6-10% of Sr/sup 90/ in the milk and cheese originated from the fresh fallout, the remainder resulting from nuclear testing carried out before the autumn of 1958. (Public Health Eng. Abstr., 43: Dec. 1963)

• Research Organization: Originating Research Org. not identified
• NSA Number: NSA-18-006984
• OSTI ID: 4110748
• Journal Information: Kiel. Milchwirtsch. Forschber., Journal Name: Kiel. Milchwirtsch. Forschber. Vol. Vol: 15
• Country of Publication: Country unknown/Code not available
• Language: English

Related Subjects

CHEESE
FALLOUT
FOOD
GERMANY
HEALTH AND SAFETY
MEASURED VALUES
MILK
NUCLEAR EXPLOSIONS
SEASONS
STRONTIUM 89
STRONTIUM 90