Mineral content of vegetables grown with organic and mineral fertilizers

dc.contributor.authorSpruill-Pollock, Mary Annen
dc.contributor.departmentHuman Nutrition and Foodsen
dc.date.accessioned2017-03-10T19:28:48Zen
dc.date.available2017-03-10T19:28:48Zen
dc.date.issued1973en
dc.description.abstractThe mineral content of vegetables grown with organic and mineral fertilizers was investigated in order to determine the nutritional superiority or non-superiority of organically raised foods. Duplicate samples of split peas, pinto beans, kidney beans, blackeye peas and tomatoes of each treatment were wet washed with concentrated nitric and perchloric acid. Concentrations of Cu, Fe, Mn, Zn, Na, K, Ca and Mg were determined using the Perkin-Elmer Atomic Absorption Spectrophotometer. Unequal variation between treatments rendered the F test meaningless for many minerals. Where differences were found, they were in favor of chemically fertilized vegetables as often as in favor of those fertilized organically. It was concluded that methods of fertilization will not differently affect nutrient content of a crop and that organically grown foods are not worth the extra cost to the consumer in terms of nutritional quality.en
dc.description.degreeMaster of Scienceen
dc.format.extentiii, 28 leavesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/76184en
dc.language.isoenen
dc.publisherVirginia Polytechnic Institute and State Universityen
dc.relation.isformatofOCLC# 33879600en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1973.S69en
dc.titleMineral content of vegetables grown with organic and mineral fertilizersen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineHuman Nutrition and Foodsen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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