Table 3.
Transfer of arsenic (As) and lead (Pb) to test beverages occurring during mixing of test beverage with diatomaceous earth (DE) filter aid.a
| Mixing Time (min) | ||||||||
|---|---|---|---|---|---|---|---|---|
| Test Beverage | 0 | 1 | 60 | 120 | 0 | 1 | 60 | 120 |
| As (μg/L) | Pb (μg/L) | |||||||
| Lager | 2.8 ± 0.1 a | 380 ± 20 b | 528 ± 18 c | 559 ± 15 c | 1.1 ± 0.1 a | 2.8 ± 0.2 b | 1.8 ± 1.0 ab | 2.8 ± 0.8 b |
| Ale | 2.9 ± 0.2 a | 375 ± 15 b | 524 ± 17 c | 548 ± 17 c | 1.4 ± 0.0 a | 1.8 ± 0.1 ab | 1.9 ± 0.2 ab | 2.4 ± 0.4 b |
| Red Wine | 1.5 ± 0.1 a | 592 ± 35 b | 627 ± 6 b | 631 ± 25 b | 2.3 ± 0.1 a | 6.1 ± 0.9 b | 10.5 ± 1.1 c | 11.1 ± 0.6 c |
| White Wine | 3.0 ± 0.0 a | 643 ± 17 b | 652 ± 29 b | 644 ± 20. b | 4.8 ± 0.0 a | 10.2 ± 0.7 b | 17.3 ± 1.1 c | 18.8 ± 1.3 c |
a
A 10% w/w slurry of DE-1 and test beverage (ale, lager, white wine, or red wine) was continuously mixed and liquid fraction was sampled at 1 min, 60 min, and 120 min. Values are shown as mean ± SD (n = 3). Different letters within a row within analyte indicate a significant difference between mixing time (p<0.05).