Document pBMrEB7e3YmODvaR4Nj2jqrJ6

\ / THE SOLUBILITY OF AN ENAMEL ON A SET OF PINNEKWARE IN CERTAIN LIQUIDS AND IN FOOD . Cups and other articles from a set of enameled dinnerv/are were investigated to determine the solubility of the enamel in certain liquids, and in food during normal use in the household. MATERIALS AND TEST CONDITIONS Cups of the enameled ware were tested with hot aqueous solutions Tide 1%, of vinegar (5% and 0.5%), lactic acid (l%),/and soluble coffee, together with brewed tea and tap water, in the maimer described in an initial report of June 1, 1955. Sets of the dinnerware were also used by a subject in the customary manner in the household. Duplicate samples of the food eaten were handled exactly as that which was eaten, by introducing comparable portions into the proper ser\ring dish, plate, bowl or cup, so that the food submitted for analysis during the test period had essentially the same type and duration of contact as that eaten by the subject. The lead content of 24-hour samples of urine and feces of the subject, as well as that of the food, was determined over the period of three weeks during which the tableware was used, and over periods prior to and following the test period, in order to compare the amounts of lead found in these materials before, during, and after the use of the tabletvare by the subject. (The intake of lead in food and beverages of the subject and his output of lead in the feces and urine had been followed day by day for a prolonged period prior to the initiation of this experiment, so that the pattern of his metabolism of lead was well known. The facts are Kfi" 0 0 0 8 3 7 0 N9696 - 2- illustrated satisfactorily by the data obtained during one week just prior to that of the first use of the dinnerware.) RESULTS The results of the chemical tests of the cups are tabulated in Table 1. The results obtained in the use test are recorded in chronological order in Table 2. The data obtained over a period of one week prior to the use of the tableware, and over the three week period of use starting August 29, 1950, are given (Table 2). The results obtained during the week of September 19-25, following the termination of the use of the dinnerware by the subject, have also been included for purposes of comparison. DISCUSSION ' The accelerated test (hot 5% vinegar) showed that appreciable quantities of lead were reiaoyed from the enamel. The first period of contact of a series of three cups with hot 5% vinegar released lead into the vinegar in the average concentration of 290 ppm. The average concen tration of 141 ppm resulted when the same cups, after treatment with a solution of 1% Tide, were again tested with hot 5% vinegar. The tests with hot 0.5% vinegar proved that this material also extracted significant quantities of lead from the enamel. The average concentration of 11? ppm was found in the 0.5% vinegar used in the three cups that were tested. Soluble coffee leached lead from the glaze to produce the average concentration of 32 ppm in coffee that was allowed to remain in the cups for a period of 30 minutes. Tea extracted somewhat less lead from the enamel, the average 0008371 -3 concentration reaching approximately 11.5 ppm. A solution containing 1% Tide also extracted significant quantities of lead. The average concentration of 5.3 ppm was found in the 1% Tide- solution following- the first wash. The release of lead from the enamel into 1% Tide increased to the average value of 11.7 ppm following the second treatment. Treatment of the cups with hot water also resulted in extraction of lead from the glaze, three cups yielding the average quantity of 0.22 ppn^ eeiapa It vas also noted that coffee and tea stained the cups heavily. As may be seen in Table 2, the food introduced into the dinnerware became grossly contaminated with lead. The lead in the food averaged 2.27 mg. per day during the first week of use, 4.14 mg. per day during the second week, and 1.94 rag. per day during the third week, in contrast to the average of only 0.13 mg. per day during the week of Auaust 2,2The increase in the lead intake by the subject was rdlccted by a prompt increase in the lead output in the urine. The average concentration in the urine during the week of August 22-29, immediately prior to the use of the dinnerware (a period which yielded characteristic data), was 0.05 mg. per liter (0.043 mg. per day). The average quantity of lead excreted in the urine increased progressively during the test period, being 0.09 mg. per day during the first week, 0.21 rag. per day during the second, and 0.13 mg. per day during the third. The average level of lead concentration in the urine increased progressively from the normal level of 0.039 mg. per liter, to 0.09, 0.20 and 0.21 mg. per liter, respectively during the first, second and third weeks of the test period. The lead content of the feces also K 0008372 -4 increased promptly in accordance with the ingestion of increased quantities of lead, with the food and beverages, and that in the blood increased from the average pre-experimental value of 0.03 to 0.055 mg. per ICO grams of whole blood. It was obvious, therefore, that the intake and absorption of lead resulting from the use of this dinnerware over the short test period was sufficient to be hazardous if it were to be continued over a period of months. Since no information pertinent to the primary purposes of this experiment could be obtained by its prolongation (extensive observations have been carried out previously on human subjects at this approximate level of ingestion), and since this subject would be rendered useless for further investigations of this type, if the experiment were prolonged, the use of the tableware was terminated. Even after this brief period of abnormal lead ingestion, the output of lead in the urine decreased only gradually on the termination of the experimental exposure. It did not return to an approximately normal level (that of the week of August 22-29) until November 1, 1955. Likewise the concentration of lead in the* blood remained elevated for about 3 weeks. The ready solubility of the enamel in the coffee suggests that this material was an important source ci the lead ingested by the subject during the test period. CONCLUSION The release tests, as well as the use test, revealed convincingly that the type of enamel used in producing the dinnerware was unsatisfactory. 0008373 5 From The Kettering Laboratory in the Department of Preventive Medicine and Industrial Health, College of Medicine, University ox Cincinnati, Cincinnati, Ohio Work and report by: It. A. Kehoe J. Choiah E. Parkinson R . E. Burkey Date; December S, 1955 Approved Robert A. Kehoe, M, D. COPY - made September 20, 1960 PRIVATE REPORT of THE KETTERING LABORATORY. NOT TO BE REPRODUCED BUT ONLY TO BE USED AS A SOURCE OF INFORMATION. R. A. K. 0008374 TABLE 1 DESCRIPTION OF TESTS AND TIE RESULTS OF W h CONTACT OF ENAMELED CUPS WITH CER MATERIALS Test D-l C-l 7T\ B~2 O o C-2 o 0 0 Control CJ CO. D i: Control F Control Cf Material Hot tap water Hot 1% Tide Hot 5% Vinegar Hot 1% Tide Hot 5% Vinegar Hot 5% Vinegar Hot 1% Lactic .Acid Soluble coffee Soluble coffee Soluble tea Soluble tea Hot 0.5% Vinegar Cap 3. 0.04 0.71 30.31 1.86 13.45 V/^ *f.r,\J3 IN 150 ML. Cun 2 Cup 3 Average 0.03 0.03 0.043 0.77 0.03 0.80 44.31 47.75 4 3 .8 1.49 2.24 1.9 23.05 21.50 21.3 o oo fe 13.84 5.43 G.C00 1.03 0.0015 18.05 23.19 5.24 1 .4 3 17.75 23.33 4.24 ' 1.80 18.0 22.8 5.0 1.7 17.3 H 0008376 Date 8-22-55 8-23-55 8-24-55 8-25-55 8-2Q-55 8-27-55 8-28-55 Average TABLE 2 LEAD IN THE URINE, BLOOD AND FECES, AND IN TIIE FOOD BEFORE, DURING, AND AFTER THE USE OF TIT:E DINNERWAP.E CONTROL PERIOD LEAD IN URINI; IN MILLIGRAMS Per 24-hours Per Liter 0.040 0.04 0.052 0.03 0.053 0.06 0.038 o .o e 0.034 0.03 0.010 0.03 0.044 0.05 LEAD !IN MILLIGRAMS In Feces In Food 0.16 0.12 0.09 0 0.12 0.12 0.12 0.29 0.09 0.27 0.043 0.05 0.1.1 0.13 Table 2 (continued) BEGINNING OF TEST PERIOD * LEAD IN URINE IN MILLIGRAMS LEAD IN MILLIGRAMS X Date o CO 8-29-55 GJ m*i 8-30-55 8-31-55 Per 24-hours 0.066 0.061 0.060 Per Liter 0.09 0.05 0.09 In Feces 0.39 2.88* In Food 3.24 1.26 0.90 9- 1-55 0.088 0.10 1.83 9- 2-55 0.100 0.07 3.2D 5.43 9- 3-55 0.115 0.12 3.35 2.91 9- 4-55 0.140 0.14 0.32 Average 0.09 0.092 1.43 2.27 9- 5-55 0.116 0.15 4.24 0.51 9- 6-55 0.152 0.16 5.88 9- 7-55 0.160 0.13 4.48 3.42 9- 8-55 0.234 0.16 13.62 9- 9-55 0.213 0.28 11.35 0.81 9-10-55 0.232 0.25 4.61 2.91 9-11-55 Average 0.348 0.208 0.29 0.20 3.53 1.83 4.14 First evacuation after ingestion of food contaminated by the dinnerware, the initial value (O.SSmg. ingestion of lead in ordinary food during the day or two before the test began. From here on durin quantities recorded, less an amount ranging between 0.10 and 0.30 mg. which; may he presumed to have KT 0008378 Table 2 (continued t LEAD IN URINE IN MILLIGRAMS LEAD IN MILLIGRAMS Date Per 24-hours Per Liter In Feces In Food 9-12-55 0.190 0.21 2.01 1.14 9-13-55 9-14-55 0.220 0.184 0.21 0.20 3.51 0.57 1.89 9-15-55 0.147 0.23 2.CO 1.23 9-16-55 0.250 0.18 2.72 2.40 9-17-55 0.147 0.23 3.43 5.85 9-18-55 0.216 0.22 3.31 0.48 Average 0.193 0.21 2.64 1.94 9-19-55 0.204 END 0F TEST PERIOD 0.28 ^ 0.12 9-20-55 0.173 0.18 1.64 0.30 9-21-55 0.168 G.20 0.24** 0.21 9-22-55 0.113 0.21 0.33 0.15 9-23-55 0.133 0.23 0.30 0.12 9-24-55 0.140 0.13 0.28 0.15 9-25-55 0.119 0.23 0.21 Average 0.150 0.20 0.40 0.18 ** The first evacuation after the alimentary tract had been emptied of any residuum of food ingest period. The abrupt decrease to the normal level of ingestion is characteristic of the response abnormal ingestion.