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X-WR-CALNAME;VALUE=TEXT:UMCES Events
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DTSTART:20181104T020000
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RDATE:20191103T020000
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UID:calendar.3799.field_date_time.0@www.umces.edu
DTSTAMP:20260404T055338Z
CREATED:20190430T201413Z
DESCRIPTION:May 9\, 2019 12:00pm to 1:00pm    \n    \n      \n\n\n    \n\n 
              \nAppalachian Laboratory\n      \n\n\n\n\n  \n\n    \n\n     
          \n\n\n          \n\n              \n\n    \n\n              \n  
 \n  \n      \n\n          \n  \n  \n\n    \n\n              \n\n\nAppalach
 ian Laboratory Intern and Frostburg State University undergraduate student
  Kane Samuel will present a talk on his recently completed internship rese
 arch project\, 'Mercury concentrations in our food supply: the untold stor
 y. '\n\n\nAbstract: \n\n\n\n\n\nMercury is one of the most serious trace e
 lements emitted into the environment because of its toxic effects on human
  health and other organisms. Mercury sources include both natural processe
 s unfolding in the biosphere (e.g. volcanoes) and anthropogenic sources (e
 .g. power plants and gold mining). Here\, we examined the mercury contents
  of corn and soybeans grown in Maryland and common foods from local grocer
 y stores. For corn\, we measured the mercury contents in the husks\, leave
 s\, roots\, soil\, and corn kernels. The results showed distinct differenc
 es in the mercury concentrations in the various components of the corn pla
 nts\, ranging 0.2 to 49 ng/g. The mercury content in Maryland soybeans was
  0.4 ng/g. We were surprised to measure detectable mercury concentrations 
 in commonly consumed foods. The mercury contents in vegetables (carrots\, 
 potatoes\, lettuce\, spinach)\, fruit (apple and tomato) and fish ranged f
 rom 4 to 278 ng/g. The EPA recommends a daily consumption of no more than 
 0.1 ug of mercury per kilogram of body weight. Based on this recommendatio
 n\, a 176-pound (80 kg) person should consume no more than 8 ug of mercury
  per day. For perspective\, the consumption of one can of tuna is equivale
 nt to 4 times more than the recommended daily consumption rate. Vegetables
  and fruit consumption also contribute to your daily intake of mercury\, w
 hich will be discussed at this presentation.
DTSTART;TZID=America/New_York:20190509T120000
DTEND;TZID=America/New_York:20190509T130000
LAST-MODIFIED:20190506T131150Z
SUMMARY:Visiting Scholar Seminar Series: Kane Samuel\, UMCES-AL
URL;TYPE=URI:https://www.umces.edu/events/visiting-scholar-seminar-series-k
 ane-samuel-umces-al
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