Abstract :
A simple model describing the complexing effect in the leaching of aluminum from cooking utensils is presented in this paper. Some experimental results obtained by previous workers may be explained by this model, which demonstrates that the complexing effect takes a very important role in the process of aluminum liberated from cooking utensils. Increased concentrations of complexing ions (organic acids, fluoride ion, OH−, etc.) significantly enhance the release of aluminum. The speciation of aluminum in simulated food solution is also investigated. The model suggests that in the pH range of most food (pH 4–8) aluminum present is predominantly in the form of organic Al-complexes, which is harmful to the human body.
