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The effect of boiling on the removal of persistent malathion residues from stored grains
(University of Nairobi, 2002)
This study aimed at finding the fate of malathion in maize grains and beans stored in a tropical laboratory for 12 months at temperatures of 20–24°C, relative humidity of 42–80% and grain moisture contents of 11.7–12.5% ...
The Persistence and Fate of Malathion Residues in Stored Beans (Phaseolus vulgaris) and Maize (Zea mays)
(1999)
Two experimental models simulating the traditional storage conditions prevalent in Kenya, i.e. the open basket model and the modern wooden box model, were used to study the rate of dissipation and fate of malathion residues ...
The Effect of Local Cooking Methods on Polycyclic Aromatic Hydrocarbons (PAHs) Contents in Beef, Goat Meat, and Pork as Potential Sources of Human Exposure in Kisumu City, Kenya
(University of Nairobi, 2012)
Roasted meat is known to be a major source of human exposure to PAHs. The contribution of direct-heat charcoal-roasted, electric- oven grilled, and shallow-pan fried meat to human exposure in Kisumu City was not known ...
Glutathione S-Transferases: α-Naphthyl Acetate Activity and Possible Role in Insecticide Resistance
(1995)
Rat liver and house fly, Musca domestica L., glutathione S-transferases were purified by affinity chromatography and chromatofocusing. The specific activity with α-naphthyl acetate (a substrate, for general esterase activity) ...