Fig. 1.
Migration and residual rates of Pb, (A) during extracting roots with alcohol, (B) during blanching Chwinamul, (C) during brewing coffee with cold water, (D) brewing coffee with hot water, (E) during extracting juice from apples and grapes, and (F) during peeling skins of apples and grapes. †Values with different letters in each column are significantly different with p-value (< 0.05)