Abstract
Instrumental neutron activation analysis was used to determine the concentrations of sodium, potassium, and chlorine in 167 samples of unsalted foods representing 112 different foods and 6 commercial beverages. The results of regression analysis show that the concentrations of chlorine in foods cannot be predicted accurately from the concentrations of sodium and potassium. Comparison of the results to those in published data bases shows excellent agreement for potassium; however, the data bases contain values of sodium and chlorine that are excessively high for some foods
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