Food testing experiments Part 2
January 8, 2012 in Uncategorized
Part 2: Raw sampling of dried food:
After running the chamber empty over time and obtaining a background/self count of around 2100 counts/min, Allan was ready to test a range of samples that have been drying in the oven. Samples were Hakusai greens (Motomiyashi) ,White Rice (Motomiyashi), Moyashi (bean sprouts from Nigata) , Shitake mushrooms (Iwaki shi), Genmai Miyagi 2010 Harvest and some other foreign products from his kitchen. such as Dried NZ milk powder. Of all the testing the mushrooms were obviously suspect as an immediate jump in clicking and count increase was evident. Here is a video below;
The mushrooms jumped to a count of 15966cpm and definately needs investigating further.
Raw results so far as below. bg=background count run before/after every sample.
2111 bg
15966 - charcoaled/ashed shitake 700g **
2244 bg
2239 – white rice 100g
2110 bg
3030 – dried moyashi 255g **
2226 bg
5937 – dried hakusai 700g **
2204 bg
2146 bg
3039 – nz milk powder
2250 bg
2416 – genmai 2010 130g
2161 bg
2327 bg
3156 dehydrated milk 500ml
2287 bg
2161 bg
3054 Kaki (persimon fruit)
2199 bg
Next step is to obtain known samples that have been professionally lab tested to test in this setup and calibrate these raw readings to finally convert to Bq/Kg
Please direct any technical advice, to the forums
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