{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/76184"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/76184","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Mineral content of vegetables grown with organic and mineral fertilizers","abstract":"The mineral content of vegetables grown with organic and mineral fertilizers was investigated in order to determine the nutritional superiority or non-superiority of organically raised foods. Duplicate samples of split peas, pinto beans, kidney beans, blackeye peas and tomatoes of each treatment were wet washed with concentrated nitric and perchloric acid. Concentrations of Cu, Fe, Mn, Zn, Na, K, Ca and Mg were determined using the Perkin-Elmer Atomic Absorption Spectrophotometer. Unequal variation between treatments rendered the F test meaningless for many minerals. Where differences were found, they were in favor of chemically fertilized vegetables as often as in favor of those fertilized organically. It was concluded that methods of fertilization will not differently affect nutrient content of a crop and that organically grown foods are not worth the extra cost to the consumer in terms of nutritional quality.","abstract_html":"The mineral content of vegetables grown with organic and mineral fertilizers was investigated in order to determine the nutritional superiority or non-superiority of organically raised foods. Duplicate samples of split peas, pinto beans, kidney beans, blackeye peas and tomatoes of each treatment were wet washed with concentrated nitric and perchloric acid. Concentrations of Cu, Fe, Mn, Zn, Na, K, Ca and Mg were determined using the Perkin-Elmer Atomic Absorption Spectrophotometer. Unequal variation between treatments rendered the F test meaningless for many minerals. Where differences were found, they were in favor of chemically fertilized vegetables as often as in favor of those fertilized organically. It was concluded that methods of fertilization will not differently affect nutrient content of a crop and that organically grown foods are not worth the extra cost to the consumer in terms of nutritional quality.","abstract_has_math":false,"creators":["Spruill-Pollock, Mary Ann"],"institution":"Virginia Polytechnic Institute and State University","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Human Nutrition and Foods","degree_department":"Human Nutrition and Foods","school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1973,"date_issued":"1973","date_published":"1973","updated_at":"2026-07-22T22:18:53Z","subjects":[],"languages":["en"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/10919/76184","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.department","label":"Department","values":["Human Nutrition and Foods"]},{"key":"dc:creator","label":"Author","values":["Spruill-Pollock, Mary Ann"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2017-03-10T19:28:48Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2017-03-10T19:28:48Z"]},{"key":"dc:date.issued","label":"Date","values":["1973"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Polytechnic Institute and State University"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Human Nutrition and Foods"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/76184"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The mineral content of vegetables grown with organic and mineral fertilizers was investigated in order to determine the nutritional superiority or non-superiority of organically raised foods. Duplicate samples of split peas, pinto beans, kidney beans, blackeye peas and tomatoes of each treatment were wet washed with concentrated nitric and perchloric acid. Concentrations of Cu, Fe, Mn, Zn, Na, K, Ca and Mg were determined using the Perkin-Elmer Atomic Absorption Spectrophotometer. Unequal variation between treatments rendered the F test meaningless for many minerals. Where differences were found, they were in favor of chemically fertilized vegetables as often as in favor of those fertilized organically. It was concluded that methods of fertilization will not differently affect nutrient content of a crop and that organically grown foods are not worth the extra cost to the consumer in terms of nutritional quality."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Mineral content of vegetables grown with organic and mineral fertilizers"]}]}],"canonical_facts":{"dc:contributor.department":["Human Nutrition and Foods"],"dc:creator":["Spruill-Pollock, Mary Ann"],"dc:date.accessioned":["2017-03-10T19:28:48Z"],"dc:date.available":["2017-03-10T19:28:48Z"],"dc:date.issued":["1973"],"dc:description.abstract":["The mineral content of vegetables grown with organic and mineral fertilizers was investigated in order to determine the nutritional superiority or non-superiority of organically raised foods. Duplicate samples of split peas, pinto beans, kidney beans, blackeye peas and tomatoes of each treatment were wet washed with concentrated nitric and perchloric acid. Concentrations of Cu, Fe, Mn, Zn, Na, K, Ca and Mg were determined using the Perkin-Elmer Atomic Absorption Spectrophotometer. Unequal variation between treatments rendered the F test meaningless for many minerals. Where differences were found, they were in favor of chemically fertilized vegetables as often as in favor of those fertilized organically. It was concluded that methods of fertilization will not differently affect nutrient content of a crop and that organically grown foods are not worth the extra cost to the consumer in terms of nutritional quality."],"dc:description.degree":["Master of Science"],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["http://hdl.handle.net/10919/76184"],"dc:language.iso":["en"],"dc:publisher":["Virginia Polytechnic Institute and State University"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["Mineral content of vegetables grown with organic and mineral fertilizers"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Human Nutrition and Foods"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:18:53Z"}