Activation analysis in the analysis of foods

Fundamentals, technique of measurements, evaluation of results and some research results of greater importance obtained in recent years have been summarized. On reviewing the data the compilation of such informations, which are useful also for experts of the food industry less experienced in the field of nuclear chemistry was aspired. Though in Hungary possibilities of measurements by a nuclear reactor or accelerator are limited, the recently spreading measurement techniques based on neutron generator and on neutron-generating isotope sources made the creation of several measuring sites using activation analysis possible. Thus there are facilities for the widespread use of activation analysis for the analysis of foods. Activation analysis is preferable mainly when it can be carried out in a purely instrumental way i.e. without destruction of the sample. Up-to-date trends are aimed at the automatic quantitative evaluation of spectra and at the simplification of standardization. The use of minicomputers for the control of measurements has been increasing. (P.J.)