Journal article Open Access
Asamene Embiale, Bhagwan Singh Chandravanshi and Feleke Zewge
<?xml version='1.0' encoding='utf-8'?> <rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:adms="http://www.w3.org/ns/adms#" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:dct="http://purl.org/dc/terms/" xmlns:dctype="http://purl.org/dc/dcmitype/" xmlns:dcat="http://www.w3.org/ns/dcat#" xmlns:duv="http://www.w3.org/ns/duv#" xmlns:foaf="http://xmlns.com/foaf/0.1/" xmlns:frapo="http://purl.org/cerif/frapo/" xmlns:geo="http://www.w3.org/2003/01/geo/wgs84_pos#" xmlns:gsp="http://www.opengis.net/ont/geosparql#" xmlns:locn="http://www.w3.org/ns/locn#" xmlns:org="http://www.w3.org/ns/org#" xmlns:owl="http://www.w3.org/2002/07/owl#" xmlns:prov="http://www.w3.org/ns/prov#" xmlns:rdfs="http://www.w3.org/2000/01/rdf-schema#" xmlns:schema="http://schema.org/" xmlns:skos="http://www.w3.org/2004/02/skos/core#" xmlns:vcard="http://www.w3.org/2006/vcard/ns#" xmlns:wdrs="http://www.w3.org/2007/05/powder-s#"> <rdf:Description rdf:about="https://doi.org/10.20372/nadre:9311"> <dct:identifier rdf:datatype="http://www.w3.org/2001/XMLSchema#anyURI">https://doi.org/10.20372/nadre:9311</dct:identifier> <foaf:page rdf:resource="https://doi.org/10.20372/nadre:9311"/> <dct:creator> <rdf:Description> <rdf:type rdf:resource="http://xmlns.com/foaf/0.1/Agent"/> <foaf:name>Asamene Embiale, Bhagwan Singh Chandravanshi and Feleke Zewge</foaf:name> <foaf:givenName>Bhagwan Singh Chandravanshi and Feleke Zewge</foaf:givenName> <foaf:familyName>Asamene Embiale</foaf:familyName> <org:memberOf> <foaf:Organization> <foaf:name>Woldia University, Ethiopia</foaf:name> </foaf:Organization> </org:memberOf> </rdf:Description> </dct:creator> <dct:title>Levels of Fluoride in the Ethiopian and Imported Black Tea (Camellia sinensis) Infusions Prepared in Tap and Fluoride-Rich Natural Waters</dct:title> <dct:publisher> <foaf:Agent> <foaf:name>Zenodo</foaf:name> </foaf:Agent> </dct:publisher> <dct:issued rdf:datatype="http://www.w3.org/2001/XMLSchema#gYear">2014</dct:issued> <dct:issued rdf:datatype="http://www.w3.org/2001/XMLSchema#date">2014-06-17</dct:issued> <owl:sameAs rdf:resource="https://nadre.ethernet.edu.et/record/9311"/> <adms:identifier> <adms:Identifier> <skos:notation rdf:datatype="http://www.w3.org/2001/XMLSchema#anyURI">https://nadre.ethernet.edu.et/record/9311</skos:notation> <adms:schemeAgency>url</adms:schemeAgency> </adms:Identifier> </adms:identifier> <dct:relation rdf:resource="https://doi.org/10.20372/nadre:8986"/> <dct:isVersionOf rdf:resource="https://doi.org/10.20372/nadre:8974"/> <dct:description><p>In this study, the possible effect of original&nbsp;fluoride (F) concentration in six natural waters on the&nbsp;fluoride release from nine brands of tea leaves (whose&nbsp;origin was from Ethiopia, Sri Lanka, and China) during&nbsp;the infusion has been investigated. The capacity of&nbsp;tea&nbsp;leaves (commercially available tea) to absorb F from&nbsp;high-fluoride ground waters which were collected from&nbsp;the Ethiopia Rift Valley has also been investigated in this&nbsp;study. Infused F content of black (either powder or bag&nbsp;form) and green (bag form) teas and water from different&nbsp;sources were assayed. The fluoride content of waters used in this study ranged from 0.254 to 30.2 mg/L, while the fluoride in tea infusion of nine brands of tea&nbsp;ranged from 0.51 to 20.57 mg/L. The F content in moderately F-rich water&nbsp;was&nbsp;reduced from 12.5 to &lt; 5 mg/L in&nbsp;tea infusion while F content in highly F-rich water was&nbsp;reduced from 30.2 to &lt; 10 mg/L in tea infusion of most of&nbsp;the tea brands even with 3 min infusion time. 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